Spiced Kangaroo with Coconut Cauliflower

Many years ago I tried kangaroo for the first time. I loved it. Very similar to steak with a slight gamey taste. But, until recently, I had never tried cooking it myself. In Australia, kangaroo meat is now quite widely available in the supermarket in a variety of cuts. It’s low in fat and high in protein. Tonight I used kangaroo filets to make an all round thumbs up dinner.

Curry Spiced Kangaroo with Savory Coconut Cauliflower Spiked with Lime
based on recipe from MacroMeats
1 1/2 – 2 pounds of kangaroo loin or filet
3 tablespoons olive oil
1 teaspoon salt
2 teaspoons curry powder
3 tablespoons olive oil or coconut oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1/2 cup unsweetened, shredded coconut (you can run coconut flakes in the food processor to shred it)
1/2 cup coconut milk
1 head of cauliflower, grated or finely chopped
Juice of one lime
4 green onions, thinly sliced
Sea salt to taste

Mix together 3 tablespoons of olive oil plus salt and curry powder. Rub all over the outside of the kangaroo loins.

Heat a skillet over medium-high heat. Add kangaroo loin and cook until browned on all sides, about 6 minutes.

Let meat rest 5-10 minutes then slice (I left mine whole) and sprinkle sea salt on top.

To make cauliflower, warm 3 tablespoons of oil over medium-high heat. Saute the onion and garlic for 1-2 minutes, then add the shredded coconut. Continue to sauté until the coconut is nicely browned.

I highly recommend this recipe.

Friday Night Indian Curry

On Friday night I love takeaway, or something that seems a little like it. Home made pizza, a green chicken curry or Indian.

Tonight I was leaning towards Indian and ironically I found the most amazing recipe on the Sitar website. For those who don’t live in Brisbane, Sitar is where you would go to buy your Indian takeaway. I still can’t quite work out why they would be posting recipes but I’m very pleased that they did. The curry was spectacular!

20120803-203838.jpg

Best Madras Beef Curry
from sitar.com.au
2 tablespoons olive oil
1kg chuck steak, cut into 2.5cm cubes
2 tablespoons tomato paste
1 cup beef stock
steamed basmati rice, to serve

For the Madras Curry Paste :
2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder (optional)
2 garlic cloves, crushed
2 teaspoons grated ginger
2 1/2 tablespoons lemon juice

Combined the Curry Paste ingredients together in a bowl and set aside to add to the browned beef.
I skipped this step and used a good quality, ready made version.

Directions

Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl.
Repeat with remaining oil and beef. Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste.
Add tomato paste and stock. Bring to the boil. Reduce heat to low.
Cover and cook for 1 hour 15 minutes, or until beef is tender.
Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly.
Serve with rice.

The result was the most tender and delicious curry. Better than takeaway…that’s for sure!!!

Heart Warming Roasted Cauliflower Soup

If you’re looking for a warming soup for dinner tonight I can highly recommend this Roasted Cauliflower soup. Just delicious!!!

20120729-173653.jpg

First step is to roast a medium sized head of cauliflower broken into pieces with 200g of potato, one whole onion sliced, and 5 cloves of garlic, unpeeled. Drizzle the vegetables with olive oil and sprinkle with 1 tablespoon of cumin seeds then pop in a 200 degree Celsius preheated oven for 25 minutes or until cooked tender.

20120729-174323.jpg

At the same time add six middle bacon rashes to the oven and cook until crisp.

20120729-174439.jpg

Place bacon aside for garnishing.

Reserve one cup of roasted cauliflower and then blitz the rest of the roasted vegetables in a food processor or blender, removing the skin from the garlic first.

Add the purée to a saucepan with half a cup of milk and two cups of low salt chicken stock. Bring to the boil. Turn off the heat and stir through a cup of grated parmesan.

Serve soup divided between four bowls topped with reserved roasted cauliflower and crumbled bacon.

20120729-175048.jpg

A Winter Warmer

It’s been more than a little chilly in Brisbane over the last few days! A tummy warming soup was in order so I knocked up a pot of Minestrone.

20120704-213906.jpg

It was so delicious….better than I remember Minestrone tasting. The best part was there were left overs so I get to enjoy it again tomorrow!

Minestrone
based on recipe from taste.com.au
3 bacon rashers, rind removed, roughly chopped
3 carrots, peeled, chopped
20 green beans, chopped
1 desiree potato, peeled, chopped
2 garlic cloves, crushed
1L (4 cups) chicken stock
1 300g can butter beans, rinsed, drained
2 x 425g cans chopped tomatoes
1 cup pasta
Salt & freshly ground black pepper
Parmesan cheese, to serve

Place the bacon, carrots, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
Add the chicken stock, butter beans, green beans and tomatoes to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender.
Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, for 8 minutes or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls. Add finely sliced parmesan cheese (I used a peeler to create fine curls). Serve immediately.

Moroccan Lamb and Feta Salad

Tonight’s dinner…

20120221-202938.jpg

Moroccan Lamb and Feta Salad
from taste.com.au

2 tbs olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
Salt & freshly ground black pepper
2 (about 500g) lamb eye of loin (backstrap)
125g (1/2 cup) S&W Whole Egg Mayonnaise
1 garlic clove, crushed
2 tbs chopped fresh continental parsley
2 tbs fresh lime juice
1-2 small red birdseye chillies, deseeded, finely chopped
120g mixed salad leaves
150g feta, crumbled
1/2 small red onion, thinly sliced
55g (1/3 cup) pitted black olives, quartered
Fresh mint leaves, to serve

Combine the oil, coriander and cumin in a small bowl. Season with salt and pepper. Place the lamb in a shallow glass or ceramic dish and pour over the coriander mixture. Turn the lamb to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
Meanwhile, combine the mayonnaise, garlic, parsley, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge until ready to serve.

Preheat a barbecue or chargrill pan on high. Pat the lamb gently with paper towel to remove any excess oil. Cook on preheated grill for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a warm plate, cover with foil and set aside for 10 minutes to rest.
Place the salad leaves in a serving bowl. Add the feta, onion and olives, and gently toss until just combined. Thinly slice the lamb across the grain and arrange on the salad. Top with a dollop of the mayonnaise and sprinkle with mint leaves to serve.

Ham and Pea Quiche

Quiche is always a popular meal in our house. I normally use whatever I have on hand tuna and corn, bacon and caramelised onion, spinach and feta….and tonight ham and pea.

20120202-221831.jpg

Ham and Pea Quiche
based on recipe from taste.com.au

2 sheets frozen puff pastry
1 tablespoon olive oil
1 brown onion, finely chopped
200g ham, finely chopped
1 cup frozen peas
Half cup of grated tasty cheese
3 eggs
1 teaspoon plain flour
300ml cream
1/2 cup milk

Preheat oven to 180°C. Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan.
Line base and sides of flan with pastry. Trim excess. Prick the base of the pastry.

Heat oil in a frying pan over medium-high heat. Add onion and ham. Cook for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese and peas.

Whisk remaining ingredients and salt and pepper in a jug. Pour over ham. Place onto tray. Bake for 35 to 40 minutes or until set. Stand for 5 minutes. Serve.

Chinese New Year Pork Spring Rolls

Tonight we celebrated Chinese New Year with lots of yummy Chinese treats. I was particularly proud of my pork spring rolls made with left over roast pork from last night. If you follow my blog regularly you’ll know that I’m always looking for something creative to do with leftovers.

Pork roast last night…

20120123-205009.jpg

…Spring Rolls tonight, albeit not the most perfectly folded…you might say somewhat rustic looking.

20120123-205207.jpg

I used the recipe for chicken and vegetable spring rolls on taste.com.au replacing the chicken thighs with my roast pork meat. I also baked the spring rolls rather than deep frying then…watching the fat intake at the moment!

We also had pot sticker dumplings, another absolute favourite.

20120123-210054.jpg