Diggsblues
527 posts
Sep 19, 2010
6:18 PM
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In the USA fall is upon once again. This means lots of winter
squash. This is simple recipe you guys can impress your gals
with or the other way around.
One butternut squash
One large can of tomatoes 28 oz.
One medium size onion
Peel the squash and cut into large cubes.
I like to saute the onion in olive oil first and
keep some hot water in the kettle to put in to
level everything out.
Put in the squash and the tomatoes
and add some water if you need to keep it all floating.
Simmer till the squash gets soft.
I use rosemary for a spice. You add what you like.
Yummy Happy Fall
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How you doin'
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TNFrank
170 posts
Sep 19, 2010
6:30 PM
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Umm, I love butternut squash. Normally just bake em' then put butter and brown sugar on em' but that soup sounds mighty tasty.
Here's one of my favorites
Bean Soup
4 or 5 cups of mixed beans
2 decent size yellow onions chopped up into large chunks
4 or 5 pieces of garlic pealed and diced up
spices(normally a little sweet basil, a good bit of rubbed sage and a little bit of celery seed and salt and pepper)
a good size cup of brown rice.
3 or 4 Jalapeno peppers
3 or 4 smoked ham hocks
Sort out the beans and get any small rocks or bad looking beans out.
Get the beans, onions, garlic, ham hocks, spices and jalapeno pepers all cooking, normally takes about 3 hours on med heat. After 2 hours add the rice and let finish cooking. Bake up a nice corn bread to go with the bean soup and enjoy.
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Joe_L
646 posts
Sep 19, 2010
6:52 PM
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Thanks Diggs. I'm gonna try it.
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The Blues Photo Gallery
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N.O.D.
211 posts
Sep 19, 2010
7:22 PM
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Lets do the Aussie way Bro's:)
Kangaroo Tail Soup
Serves 2
This recipe gives a very hearty soup which is a meal in itself. Allow plenty of time to make it as the tail is best marinated for two days before cooking commences. Like oxtail, long slow cooking is essential to extract the full flavour and the bone marrow. Allow 3 hours cooking time.
Ingredients
Southern Game kangaroo tails
Marinade 1.2 dl olive oil
1.2 dl wine vinegar
1.3 dl water
6 cloves
2 teasp. salt
6 bay leaves
6 black peppercorns
Boil all marinade ingredients together for 5 minutes and set aside to cool. Do not use an aluminium vessel for cooking or marinating. Southern Game Meat's packs of kangaroo tail come already into appropriate 3 cm sections. Remove any thick sinews from the meat if necessary, place in a bowl (preferably glass or china) and pour over the marinade.
Yumo!!! mmmm
Kangaroo fillet & Mesclun Salad Stack
Serves 4
12 x kangaroo tenderloin fillets about 60 gms each
½ kg Mesclun salad
1 tub yoghurt
1 x 375 ml jar Tandoori marinade
4 tomatoes
200 ml vinaigrette dressing
2 parsnip
150 ml olive oil
Method: This dish is a stack of Mesclun salad garnished with thin strips of kangaroo tenderloin fillet which has been marinated in yoghurt and Tandoori marinade spices and pan-fried. The accompaniment is thin-cut, deep-fried parsnip. The stack is dressed with tomato vinaigrette dressing.
Mix I tub yoghurt and 4 tblspn tandoori spices. Marinate Southern Game Meat kangaroo tenderloin fillets in this mixture in the refrigerator for 4 hours. Add 2 tblspn of olive oil and salt and pepper to the marinade, then cook the fillets quickly on a high heat, in a well-oiled frying pan, for 5 minutes and leave to rest on a plate.
Assembly: Whilst the meat is resting, wash lettuce leaves and arrange leaves in a tall stack.
Peel then deep-fry parsnips for 5 minutes or until golden brown, slice thinly long-ways.
Slice fillets in half, in long strips and arrange randomly across the stack on the plate with the slices of parsnip. Puree tomatoes in blender, add vinaigrette dressing and whisk then dress all ingredients with tomato vinaigrette.
I'm getting Hungry:/
Kangaroo Spinach & Prosciutto Rolls
Serves 4
You’ll need:
500 gms Southern Game Meat kangaroo fillets
40 slices prosciutto
1 bunch spinach
4 purple Congo potatoes
1 pack baby corn tied with chives
1 bunch spring onion bulbs
sprinkle dried herbs
50 ml red and yellow capsicum sauces
Method: In this dish we create a kangaroo fillet, prosciutto and spinach roll which is sliced thinly and presented with brightly coloured vegetables and sauces. Lay 10 slices prosciutto flat for each fillet.
Blanch spinach leaves then lie 5 leaves on top of the prosciutto. Put kangaroo fillet on top of the prosciutto and spinach leaves, roll and fix in place. Bake roll in a pre-heated oven at 180° for 10 -12 minutes. Let meat roll rest before slicing (approx. 5 minutes)
Cut purple Congo potatoes into preferred shape and sizes, then blanch in boiling water for 4 minutes and season. Lightly poach fresh baby corn for 1 minute and wrap with chives.
Sauté spring onion bulbs with fresh garden herbs and garlic.
Assembly: Cut roll into 4 even slices. Present overlapping slices on plate with garnished vegetables to the side. Drizzle red and yellow capsicum sauces over plate in an attractive design.
Man these Hunger Pains:(
Frenched Rack with a Compote of Fruits
Preparation time: 15 minutes
Cooking time: 30 minutes
Marinating time: 4 hours
Serves 4
Electric oven - 175°C - Gas oven - 175°C
You’ll need:
1 Southern Game Meat kangaroo rack approx 1 kg
2 tablespoons olive oil
1 teaspoon cinnamon powder
¼ teaspoon oregano powder
2 oranges juiced
1 lemon juiced
20g veal Jus or cup of beef stock
Fruits for Garnish
12 pitted & dried prunes
1 quince
1 orange cut in segments
1 lemon cut in segments
1 cup water
½ cup castor sugar
Method:
Preheat oven
Season the rack with salt and a grind of pepper from a pepper mill then put it into a chinaware or stainless steel container and set aside. Mix the cinnamon and oregano powder into the juice of two freshly squeezed oranges and one lemon, pour this over the rack. Marinate the rack for at least 4 hours.
Boil water and castor sugar to make a light sugar syrup. Cook the prunes and quince in this syrup until the quince is cooked through and is soft to the touch. Put aside while you prepare the orange and lemon segments. Mix all fruits together.
Add olive oil to a shallow, thick bottomed frying pan and heat until the oil is very hot. Sear the rack on both sides until brown (approx 2-3 minutes on each side) then bake the rack in the oven on fan-forced for 12-15 minutes, depending on your preference for rare, medium or well done.
When cooked set the rack aside and let it stand in a warm place or covered with foil for 59 minutes. Put the fry pan back on the stove over a medium heat until the pan juices caramelise, then deglaze with the marinade and add the veal jus or stock. Let the sauce simmer and reduce until it has a thick gravy consistency. Adjust seasoning to taste. Strain the sauce, add the fruits and bring to the boil quickly. The rack should be divided into portions of three cutlets which would be an average serve, or divided into individual cutlets which are arranged on the plate with the fruit and a generous helping of sauce. Garnish with wild rice mixed with some barley.
Iv'e got me clubin weapon in hand:)
Kangaroo Fillet with Spring Vegetables
Serves 4
You’ll need:
500 gms Southern Game Meat Kangaroo loin fillet
50 ml olive oil
150 gms Cajun spices
2 yellow zucchini
1 pack snow peas
1 bunch spring onion bulbs
sprinkle mixed dried herbs
1 pack baby corn
1 bunch chives
50 ml green, yellow and red capsicum oils
sprig of rosemary.
Method: In this dish we present Southern Game Meat kangaroo fillet marinated in Cajun spices, pan-fried with an attractive selection of new season vegetables.
Dip fillets of kangaroo in olive oil to cover well. Roll oiled fillets in Cajun spices then cover with plastic wrap and place in the refrigerator for 2 - 4 hours. Heat oil in a wok or heavy frying pan to very hot.
Brown fillets on all sides at a very high heat for two minutes then set to one side, cover with foil and rest.|
Slice zucchini and blanch in boiling water for 1 minute. Blanch snow peas in boiling water for 1 minute.
Sauté spring onion bulbs with fresh garden herbs. Blanch baby corn in boiling water for 1 minute and wrap with chives.
Assembly: Serve kangaroo meat and vegetables with red, yellow and green capsicum oil sauces. Add a sprig of rosemary
Kangaroo Fillet with Spring Vegetables!!!!!!
Thats it i can't take it Anymore!!!!! i got me some anger I'm Hungry Im gunna go out the back padock Smack me a Kangaroo Ye Ha!!!
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Bon Appetit :)
Last Edited by on Sep 19, 2010 7:24 PM
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Joe_L
648 posts
Sep 19, 2010
8:00 PM
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NOD - does that suff taste like chicken?
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The Blues Photo Gallery
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TNFrank
172 posts
Sep 19, 2010
8:42 PM
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Probably tastes a lot like venison, they look a lot like a deer with big hind legs. I'd give it a go, sounds pretty good. I'd like to try some gator tail too someday. So, does anyone else like Crawdads(Crawfish), I love em', their like little lobsters only better. Crawdad Gumbo is awesome.
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nacoran
2772 posts
Sep 19, 2010
8:50 PM
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Nasty, what a coincidence... my cat Sylvester was just caught I giant mouse! When I looked it up on the internet it turns out it was a kangaroo.
Sounds like it would be good with chicken.
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Nate
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N.O.D.
212 posts
Sep 19, 2010
9:28 PM
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NOD - does that suff taste like chicken?
Only the Testicals they say they tast like Chicken
the ladys Love them i won't eat them Ewww:/
Most people make the mistake of over cooking the flesh then it as tuff as Rubber tyre:(
Yo TimeBomb
Probably tastes a lot like venison, they look a lot like a deer with big hind legs
It's very low in fat has a very deep rich salty tast
and must be cooked rare:)
If cooked in a Broth or Stew cook untill Flesh fall from the Bone,you will haveto add salt but to tast:)
As for Body Structure no Australian man would attempt to tackle a wild Roo with Bare Hands they as as solid as a Brick wall all Muscle,
Thats why we got Roo Bars you hit 1 you wreck your care and the mutha just bouces into the Bushes like WTF was that Im out of Hear:)
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Cheers:)
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N.O.D.
213 posts
Sep 19, 2010
9:34 PM
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Ring Ring Ring Smack!!!!
IFPMSFL Nacca took a while to come down the line:)
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Work it out you savvy :/
be back much later cheers :)
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Andrew
1188 posts
Sep 20, 2010
12:55 AM
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Goats' testicles taste like kidneys, so I expect roos' do too, Blue!
The shielas have been pullin yer leg instead of the other thing.
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Andrew,
gentleman of leisure,
noodler extraordinaire.
Last Edited by on Sep 20, 2010 12:57 AM
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N.O.D.
215 posts
Sep 20, 2010
6:09 AM
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Yo Bro what you say:)
Goats' testicles taste like kidneys, so I expect roos' do too, Blue!
The shielas have been pullin yer leg instead of the other thing.
Man am i pissed with the lady friends, they know how much i like me steak and Kidneys:(
all these years i could have had a mouth full of Roo Balls and Likeing the Tast :)
IFPMSFL
I (King) Pissed My Self (King) Laughing
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Cheers Big Ears :)
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Andrew
1189 posts
Sep 20, 2010
6:16 AM
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Something else to throw on the barbie this summer.
Invite the vicar round, lol!
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Andrew,
gentleman of leisure,
noodler extraordinaire.
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Andrew
1190 posts
Sep 20, 2010
6:21 AM
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I used to work in the civil service, and we had a crappy restaurant (pre-cooked, self-service kind of thing), and one day I looked at the offering and it looked like T-bone steak, so I asked the chef if there was one with a kidney on it, and he poked a few of them and said, no, doesn't look like it. When I got to my table, I realised they were tuna steaks, lol!
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Andrew,
gentleman of leisure,
noodler extraordinaire.
Last Edited by on Sep 20, 2010 6:23 AM
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