everyday experiments with food
I’m still playing with sausage recipes. I should really write down the ingredient quantities…
These are made with pork shoulder.
#1 has my BBQ spice rub in the mince… sugar, salt, chilli powder, paprika, garlic powder, onion powder, black pepper, lemon pepper, cayenne pepper + garlic, orange zest and a dash of whisky.
#2 has pepper, salt, garlic, sage leaves, toasted fennel seeds, pistachios, grated apple.
yeah.
Here’s a pretty tasty dish that I concocted the other night.
Roast rack of pork.
Carrot mash cooked in orange juice with ginger slices (ginger removed before mashing)
Red capsicum essence
Sliced fresh Jerusalem artichokes
Salsa of fried fresh pineapple, diced chilli with a little lime juice
Kecap manis drizzled on top
Fresh coriander leaves
A online cooking group was having a BBQ challenge this weekend, so I’ve made this kangaroo recipe for the second time, with a slight variation.
The original recipe comes from the Kangaroo Industry Association’s website. They have a recipe page which includes a downloadable recipe book with remarkable recipes from Australia’s top chefs. This is from one of the easier recipes by Mark Bayliss from Unilever Food Solutions.
The kangaroo fillets are marinated in a mixture of equal quantities of salt and brown sugar for 2-3 hours. This dries out the outside but the inside remains moist.
Meanwhile, marinate hickory chips in red wine.
The relish originally featured figs, but we had fresh nectarines so I simply replaced the fruit, and made 2/3 of the recipe quantity, as below.
300g nectarines, stoned and chopped
1 tbsp lime juice
100g caster sugar
60ml white wine vinegar
1/2 red onion, diced finely
1 tbsp ground coriander
3 star anise
Bring all of the above to the boil in a saucepan and simmer for 1/2 hour.
Smoke kangaroo on your BBQ. The method will depend on your kind of BBQ. I put coals on one side of our Weber with the smoking box on top of the coals, and the roo on the other side away from the fire. I covered the Weber and left the roo for about 40 minutes, then finished it off directly over the coals for about 3 minutes each side.
The kangaroo should be a bit crispy on the outside and tender in the middle.
Salad
Diced tomato
Orange segments
Red onion, thinly sliced
Pomegranate seeds
Toasted cumin seeds
Snow pea tendrils
I love this way of cooking kangaroo. It looks and tastes wonderful.
I made these tarts today using Christmas leftovers.
Kanmantoo smoked bacon
Newberry and Watson leg ham
Sauted leeks and mushrooms
Ricotta and some cubes of gruyere
Basil
Chopped black garlic
Ground black pepper
The above mixed with a beaten egg
A small spoonful of caramelised balsamic onion in the bottom of each tart
After backing I topped with a couple of warm cherry tomatoes that I had semi-dried in the oven (nothing worse than a mouthful of boiling hot bursting tomato…)
Quite brilliant if I do say so my self. Could have done with a little lemon juice or some parsley.