Wednesday, February 16, 2005

Marinated Roo Steaks


500 grams Kangaroo steaks
2 cloves garlic, finely chopped
1 - 2 cups red wine

small amount of butter/olive oil
1/2 onion, finely sliced
1/2 red capsicum, finely sliced
4 medium mushrooms, finely sliced
red wine marinade

4 thick slices Zucchini slice

  1. In a bowl, place garlic and red wine. Stir around then place in the roo steaks. Leave to marinade for up to one hour.
  2. Prepare Zucchini slice and bake
  3. Prepare vegetable and the dressing/sauce.
  4. Sautee onion, capsicum and mushrooms in butter until the onion is transparent.
  5. Pour most of the red wine marinade (from the roo steaks) into the pan and bring to the boil.
  6. Allow it to reduce to half quantity then lower the temperature and place a lid over the pan and let it simmer/slowly cook until dinner is ready.
  7. Cook vegetables according to how you want them.
  8. Heat the bbq and cook the roo for approx 5 minutes per side (the steaks can be cooked according to taste but due the marinade they may take less time to cook)
  9. Assemble meal and enjoy with a nice glass of red wine.

Zucchini Slice

1 cup self raising flour
1 cup grated cheese
1/2 cup olive oil
1 - 2 grated zucchini (liquid squeezed from the grated zucchini)
1 handful chopped bacon/ham
4 eggs
pinch salt
pinch pepper
1 tsp sesame oil

  1. Preheat the oven to 180 celsius.
  2. Mix zucchini, flour, cheese, ham, salt and pepper together.
  3. Add oils, and eggs. Mix well until combined.
  4. Top with grated cheese.
  5. Pour into a greased/lined loaf tin and cook for 40 minutes.
  6. Serve cold or hot with your favourite meal.

Saturday, February 12, 2005

Caramel Fudge

6 tbsp butter
2 tbsp golden syrup
1 can condensed milk
1 cup brown sugar
1/2 - 1 cup white chocolate

  1. Grease and/or line a tray for the fudge
  2. Melt butter in a saucepan
  3. Add golden syrup, brown sugar and consensed milk. Stir continually
  4. Allow to come up to the boil then reduce to simmering.
  5. Simmer for 10 minutes, stirring all the time.
  6. Remove from heat and add white chocolate. Mix until smooth and combined.
  7. Pour into tray and allow to set. You may quicken this process by placing it in the fridge.
  8. Cut into squares, once set.
  9. Store in the fridge.

Easy Fudge

1 tin of condensed milk
6 tbsp butter
2 cups sugar

  1. Grease and/or line a tin for the fudge to set in.
  2. Melt butter and sugar together over a low heat. Stir continually.
  3. Add condensed milk and allow to simmer, stirring continually for 20 minutes.
  4. Pour into greased/lined tin and allow to cool.
  5. Cut into squares and enjoy.
Note : You need to continually stir or the sugar may burn.
Note : Cooling will take a few hours if left on the bench. This process may be sped up by placing fudge in the fridge.
Note : You can alter this recipe to suit your tastes. I added 2 tbsp cherry jelly to the mix as the condensed milk was added and then poured half out, put down a layer of choc chips and poured teh remaining mix over top.

Banana Choc Chip Muffins

2 ripe bananas, mashed
2 cups self raising flour
2 tbsp sugar
2 eggs
1/2 cup milk
5 tbsp melted butter
1/2 cup choc chips or chopped chocolate

  1. Preheat oven to 220C
  2. Combine eggs and milk then slightly cooled melted butter, in a jug.
  3. In a bowl mix flour, sugar, and choc chips.
  4. Mix mashed bananas, dry ingredients, and wet ingredients. Mix until well combined
  5. Spoon into a greased muffin tray or individual patty cake papers.
  6. Cook for approximately 20 minutes or until golden brown. It may take less time depending on the size of the muffins being made.
  7. Store in an airtight container in the pantry or in the fridge (for longer storage you can freeze them successfully)

Monday, February 07, 2005

Chicken Thai Curry

1 large red chilli
2tsp lemon grass, chopped
2 tsp fish sauce
1 tsp brown sugar (optional)
1 tin lychees, drained
2 carrots, sliced or julliened
parsley/corriander, roughly chopped
1-2 cups coconut cream (reduced fat if you watching your fat intake, or it can be omitted for a dry curry)
2 chicken breasts, sliced thinly
1 small tin water chestnut, sliced and drained
beans, chopped into bite size peices
capsicum, sliced into thin strips

  1. Slice and de-seed chilli (only remove the seeds if you want a milder curry)
  2. In a mortar, combine chilli, lemon grass, fish sauce and brown sugar. Pound until it makes a paste consistancy. Set aside.
  3. Prepare vegetables, then meat.
  4. Brown meat then add the vegetables and cook for a further 2 minutes
  5. Add chilli paste and allow to cook until fragrant.
  6. Add coconut milk and allow to simmer for 30 minutes. (Note : This can cook for as long or as little as you want. The longer you leave it the more the flavour will develop)
  7. Stir through corriander 2 minutes before serving.
  8. Serve with rice
Note : You can substitute the chicken for duck, or any other type of meat you want. Coconut milk can be ommitted for a low fat meal or substituted with reduced fat coconut milk. You can also substitute the curry paste for a pre-prepared one from the shops. Every recipe is changable.