Fly's Spicy Roo.

Ingredients:

300gr Roo fillet chopped nugget size
1 Tbl spoon Garam masala
1 T spoon Pepper coarse
1 Turmeric root fine chopped
1 Ginger nugget fine chopped
1 Bunch coriander
2-3 hot chillies
===
You replace the below with Woolies Spicy BBQ seasoning.
===
1 T spoon Cumin
1 T spoon Paprika
1 T spoon Cayenne pepper
1/2 T spoon sea salt
A little garlic

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1.- Use a frying pan that has a thick bottom.
2.- Put enough high temp. oil like peanut or alpha to cover the bottom 3mm
3.- Get it as farking hot as you can
4.- Protect yourself and put the roo in, get all the pieces equally cooked
5.- After ~2 mins it will quiet down
6.- Add some tasty oil, like olive or macadamia, stir 20 seconds
7.- Add the spices, ginger and turmeric, keep stirring 1 min
8.- Add coriander, keep stirring 1 min
9.- Serve... the sauce tastes real good so pour it on something like broccoli
10.- Enjoy with some Barossa. (if it's tough you cooked it too long, if it's too hot HTFU)

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Scotty88 said...

Sorry mate, I just can't eat the coat of arms.

Replace roo with horse fillets very similar and healthy sooooooo lean! yummmmmm! Or goat ask leprechaun he has connections with the goat meat industry in Gnaraloo!

Sacrelige!
I can't believe you chopped up a nice filet to do that

Still, looks good but



We do this every year, the recipe's a bit involved to go in to now, so I'll leave a bit of a teaser here for now...

oceanfire said...

Sacrelige!
I can't believe you chopped up a nice filet to do that

Still, looks good but



We do this every year, the recipe's a bit involved to go in to now, so I'll leave a bit of a teaser here for now...

Your not Italian by any chance

I'm giving that a go FL, I was beginning to think that the only use for Kanga was dog food but that looks awesome!

when buying kanga, make sure you only buy the filets, the other cuts can be a bit tough.

And like FL said, don't cook it too long either, then it will be tough no metter what cut you get.
Kanga has to be pink in the middle.

I've tried the recipe with lamb, chicken and beef... roo owns them.

Green stuff... broccoli if good (not earthy) and cooked right, tastes sweet (as in very good).
What green stuff can you replace it with?

Desert:
Whip Full fat double cream
Add 3 table spoons microwaved nutella
Stir a little.

Eat!

Kiwi Special

Pavlova

Ingredients:
4 eggs, pinch salt, 250g caster sugar, 1 tsp vinegar, 1 tsp vanilla essence, 1 level desert spoon cornflour

Method:
1. Beat whites of eggs with salt for 5-6 mins gradually adding caster sugar, vinegar and vanilla essence. Beat until stiff.
2. Sift cornflour and fold in lightly.
3. Wet pavlova plate with cold water then heap mixture onto damp surface.
4. Preheat oven to 200°C then set at 120°C and bake for 1½ hrs on second bottom shelf.
5. Top with cream and halved strawberries and passionfruit.

Top Tip - make sure you beat the eggs for longer than you think so that all the sugar gets bashed up.

Yumo!!!!!!!!!!!!

Ted the Kiwi said...

Kiwi Special

Pavlova

Ingredients:
4 eggs, pinch salt, 250g caster sugar, 1 tsp vinegar, 1 tsp vanilla essence, 1 level desert spoon cornflour

Method:
1. Beat whites of eggs with salt for 5-6 mins gradually adding caster sugar, vinegar and vanilla essence. Beat until stiff.
2. Sift cornflour and fold in lightly.
3. Wet pavlova plate with cold water then heap mixture onto damp surface.
4. Preheat oven to 200°C then set at 120°C and bake for 1½ hrs on second bottom shelf.
5. Top with cream and halved strawberries and passionfruit.

Top Tip - make sure you beat the eggs for longer than you think so that all the sugar gets bashed up.

Yumo!!!!!!!!!!!!

Try replacing the vinegar with the same amount of lemon juice; I find it makes a nicer pav.

Love me a good pav- one of my specialities

^^^^Yeah your right,
I think NZ is more Aussie than Tasmania ,the north island of the south pole..

Yum Cha BBQ pork in flat rice noodles.

BBQ Pork:
Ikg pork scotch fillet
I jar char siu sauce, or you could make it yourself
I shallot

Slice into long peices WITH THE GRAIN then marinate o/night with sliced shallot. Put into charcoal weber (indirect method)and cook for an hour or so, when cooked baste in honey and give it a slight char over the hotcoals (direct method) (Gas Webers are for Bogans who dont realise what a weber was made for)
You have a kilo of BBQ pork now to add to any chinese dish you want, the taste is as authentic as BBQ king in Vachinatown.

Flat Rice Noodles sheets (available at any asian grocer) Pour boiling water from the kettle over them for about 45 minutes, I usually do it twice in that time, coz sometimes the water doesnt quite penetrate the whole thing.

Rice Noodle Stuffing:
Vege Oil
250g BBQ pork finely diced
2 TBLSP Oyster Sauce
1 TBLSP Sugar
2 teasp clear rice wine (not xiao xing wine)
1 teaspoon sesame oil
1 teasp soy sauce
some squares of baking paper

This mix can be used to fill pork buns too.
Heat wok to high heat, add oil, add pork, cook for 30 secs stirring constantly, add oyster sauce, sugar, rice wine, sesame oil and soy sauce and stirfry for 1-2 mins, put into bowl to cool.

CUt rice noodle in to manageable rectangles,say 150mm by 200mm add around a TBLSP of filling for each one then roll into cylinder and place on baking paper into a steamer.
Steam for 15- 25 minutes or until noodle is nice and soft. I often add some some 2-3cm stalks of shallots on top in the steamer, they go soft but add a nice touch of flavour when eaten with the flat noodle rolls

SandS said...


put two slices of bread into a toaster set to medium .

cook toast

let toast go cold

butter toast with real butter

put Vegemite on buttered toast

serve with your favourite cold Beer

repeat as necessary

I love melting cheese on top under the grill.......served either hot (my preference) or cold

lotofwind said...

Grab a beer,,stubbie not can.

Put it in the freezer till just at the point of turning too ice.(trial and error and a good stop watch are the key)

Take out of the freezer and place in stubbie cooler that has been soaked in water,wringed out of excess water and placed in freezer till crunchy when squeezed,
Once placed in crunchy stubbie holder,
Drink immediately.

haha, this how I drink my extra drys, got 5 in the freezer right now, always manage to ice one up though. Im goin on a long trip shortly and was thinking I hope my friggin car fridge can keep this buisinees up coz ultra cold beer is all i can drink these days,Ive spoiled myslef.

Toots said...

lotofwind said...

Grab a beer,,stubbie not can.

Put it in the freezer till just at the point of turning too ice.(trial and error and a good stop watch are the key)

Take out of the freezer and place in stubbie cooler that has been soaked in water,wringed out of excess water and placed in freezer till crunchy when squeezed,
Once placed in crunchy stubbie holder,
Drink immediately.

haha, this how I drink my extra drys, got 5 in the freezer right now, always manage to ice one up though. Im goin on a long trip shortly and was thinking I hope my friggin car fridge can keep this buisinees up coz ultra cold beer is all i can drink these days,Ive spoiled myslef.

5 in the freezer?????
There is you problem.
The secret is no more than 4.
As you take beer no. 1 out you place a new beer in at the opposite end of the line,
always take from the right,
feed in from the left.
Any more than 4(depending on freezer temp. of course) you will end up with a slushie beer.

You will have to do the equation of how fast you drink to work out how many to place in the freezer.


here is the equation.
No. of beers in freezer = freezer temp / speed of consumption + stubbie cooler temp - what time ya misses gets home and how long it takes you to hide the empties.




I think I have a problem

landyacht said...

hint for roo eaters. do not sleep in swag after eating , when the farts start you will be breathing the fn stuff too. nothing kills the romance like re-sharing a gourmet roo tail stew in the swag
the roo most people buy in shops has come from a grain fed existence , and tastes nothing like the real thing

Duuuude, AVOID eating road kill!

jaffle maker without the divider in the middle.
2 slices of bread
1 egg
2 slices of cheese
salt & pepper
tomato sauce
beer

machine + egg + cheese + sauce when cooked + beer to wash down, more beer
to relax, maybe make another toasty.