Tag Archive for 'kangaroo'

This Week’s Eats

Published
by
Shannon
on November 10, 2008
in This Week's Eats
. 2 Comments

Roast Beef
No explanation necessary. Pierced the top with slivers of garlic, seasoned with salt and pepper and covered with rosemary. I think I could have taken it out of the oven about 15 minutes earlier though.

Stellini Soup
I got the idea for this from a recent recipe on 101 Cookbooks for Cous Cous soup. I had a craving for stracciatella but my cupboards and wallet are pretty bare at the moment (starting a new job and being a bit of a nomad) and I was out of eggs. Cue: some powdered stock, a teaspoon of minced garlic, some grated parmesan and 1/4 cup of stellini and we have stelllini soup! Voila! I also added some chopped up sun dried tomatoes and the usual seasonings.


Spaghetti and Kangaroo Meatballs
Loosely based on Jamie Oliver’s recipe that I saw on one of his myriad of TV Shows and incorporating a new found appreciation for our national fauna. Meatballs baked with roasted balsamic cherry tomato sauce and served over a huge tangle of spaghetti.

Tofu Don @ Momotaro Rahmen
To celebrate my *New* job (and payday! Hurrah!) Xenex and I went out for ramen adventures on Bridge Road, Richmond. There are a couple of awesome choices for Japanese in the area now (Read: Happy Kappa on Swan St and Maedaya which has just opened and is owned by former Mach Pelican member Toshi-8Beat) and being a former Richmond local (or Cremorne, or Burnley depending who you’re arguing with) I had wandered past Momotaro many times and never been inside. Styled like a typical takeaway shop, it still felt welcoming enough to sit inside. “Octopus Cakes”, gyoza and Daikon and Carrot Salads for sides and the Tofu was coated in a bitey gingery gelatinous sauce. Delicious.

Parma @ The Westside Hotel
My new place of employment can only be described nicely as“Out West”. Over the Westgate Bridge. On Friday we all had a pub lunch to farewell a co-worker on his last day. I love a good parma and I was told to give the Westside’s a try. Well. Let’s just say I’ve had better.


Marinara @ Kate & Julian’s
By some crazy act of coincidence Kate, Julian and I ended up in the same parts of Japan during September this year and we had some crazy good times watching Weezer, drinking and eating at various Izakayas and eating ¥400 spaghetti at Saizeria together. They invited me over to their cute little residence for Spaghetti Marinara (Well really how could I say no?) and some wine and nerding out about Wilco and Strong Bad. Mmmmmm Mussels.

So, that was my week food wise. What an effort! I think my goal this week is to find an excellent parma (is there anything that comes even close to the Royston’s Parmas of the World anymore?!) and eat something that isn’t a sausage roll from a truckstop for lunch. Hi Just Bento! I will finally get to put my Miffy Bento box and all those cool accessories that I bought from Tokyu Hands to good use! Hurrah!

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Kangaroo Lasagne

Published
by
Shannon
on October 29, 2008
in Recipes
. 4 Comments

Finished!

Lasagne has been one of my favourites since I was a kid. When I left the Parental Nest, it quickly became one of my staples. I haven’t made it for quite a while, so I thought I’d give it a go since I’ve have quite a bit of time on my hands lately. It also helps to have an appreciative audience. This will serve about 6 people.

MEAT SAUCE
1kg Kangaroo mince (I highly recommend this, but experiment! Beef is fine, but a combination of minces works really well too.)
Diced Carrot, Zucchini, Celery, Onion, Garlic (finely minced), 100g brown mushrooms (duxelle/finely diced)
100g brown mushrooms quartered
1L Beef Stock
1 cup Red Wine
1 Bay Leaf
Salt & Pepper
800g Tinned Tomatoes
1 Teaspoon Tomato paste
Balsamic vinegar
Anchovy fillets (to taste! Otherwise it’s optional!)
1 Tablespoon of Pesto
Lasagne Sheets (I use Barilla purely for convenience.)

BECHAMEL SAUCE
Milk
Flour
Butter
Cheese (Tasty/Parmesan)

Fry the carrot, onion, celery, zucchini, mushroom duxelle and garlic in a large pot. While you are waiting for the vegetables to soften, fry batches of the kangaroo mince in a separate frypan on high heat.

Once the vegetables have softened, add the mince and stir through. Add salt and pepper.
Add wine and simmer rapidly for 20 mins until the wine has evaporated.

Add the rest of the ingredients for the meat sauce and cook for 1-2 hours.

To make the Bechamel, melt the butter in a saucepan and combine with equal amount of flour. Stirring constantly, gradually add the warm milk to make a smooth paste. Once you have reached your desired quantity/consistency, add cheese to taste.

To assemble the lasagne, smooth a layer of bechamel at the bottom of a rectangular baking dish. Layer your lasagne sheets next, followed by a layer of meat sauce. I follow this by another layer of lasagne sheets, then bechamel, then meat sauce. Finish with a layer of bechamel and cover with cheese.

Put on the top level of a preheated oven at 220˚C for at least 20 mins or until the cheese has melted and formed a golden crust.

I served this with Potato salad, made with some chives, mayonnaise mixed with a bit of pesto, crispy bacon and boiled baby potatoes (please excuse my photo of reheated day old lasagne, I have an atrocious habit of forgetting to take photos of my cooking). ENJOY!

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