Roo and Springbok for dinner

David Hare-Scott

Here are some additional Aussie treats:

---------- Parrot (Parakeet) Pie

Ingredients :

12 x parakeets * 4 x rashers of bacon 3 3 x hard-boiled eggs 1/2 tsp finely chopped parsley 1/4 tsp dried parsley finely grated lemon peel salt & pepper puff paste flour

Method :

* * Parakeets are a small, long-tailed tropical parrot. Method: Prepare the birds, and truss them like a quail or any other small bird. Line a pie-dish with the beef, over it place 6 of the paraquets, intersperse slices of egg, parsley and lemon-rind, dredge lightly with flour, and season with salt and pepper. Cover with the bacon cut into strips, lay the rest of the birds on the top, intersperse slices of egg, season with salt and pepper, and sprinkle with parsley and lemon-rind as before; three-quarter fill the dish with cold water, cover with puff-paste, and bake in a quick oven. ---------

Aussie Kangaroo Pie

Ingredients :

500 gm Kangaroo topside, minced 1 x Onion 1 cup Stock, meat 1 cup Peas, frozen 1/2 cup Sauce, tomato 1 pch Nutmeg Salt Pepper 2 tbl Flour Water 375 gm Pastry, shortcrust, thawed. 1 x Pastry, puff, ready-made, thawed. Sauce, tomato -OR- bush tomato relish

Method :

* Saute the mince and onion in a frying pan until brown. Add the meat stock, frozen peas, tomato sauce and seasonings. Stir and simmer for 10 minutes. Stir in blended flour and thicken mixture. Allow to cool. * Lightly grease a 23cm deep pie dish and line with shortcrust pastry. Moisten the edges with water and spoon in the cold meat mixture. Top the pie with puff pastry, pressing down gently to seal the edges together. * Trim and pinch the edges, brush pastry top with lightly beaten egg and make a small slash in the centre of the pastry. * Bake at 230 degrees C for 10 minutes, then reduce heat to 180 degreesC and bake a further 30 minutes. Garnish with tomato sauce or Bush Tomato Chutney/Relish. ---------

Barbecued Emu, Ostrich or Kangaroo Fillet

Ingredients :

1 kg Fillet steaks 1 cup Red wine 2 tbl Olive oil 1 tbl Balsamic vinegar 1 tbl Dijon mustard 1 tbl Tomato paste 1 cl Garlic, crushed 2 tsp Soft brown sugar

Method :

* Combine wine, oil, vinegar, tomato paste, mustard, garlic and sugar in bowl, combine well. * Place in dish with meat to marinate for 2 hours, turning occasionally. * Drain meat. Reserve the marinade. * Cook on barbecue until just browned, brushing with marinade. ---------

Crocodile Puff with Kaffir Lime Sauce

Ingredients :

50 ml Oil 100 gm Onion, chopped 500 gm Crocodile meat, diced 500 gm Potato, cooked and diced 375 ml Curry sauce 1 kg Puff pastry 500 ml Kaffir lime butter sauce egg wash

Method :

* 1. Season Crocodile with salt and pepper. Heat oil in a pan, saute first diced onion and the Crocodile. Add cooked diced potato, curry sauce and simmer for 5 min and allow to cool. * 2. Roll out puff pastry to a rectangular shape to 3mm thickness and cut two large diamond shapes, one bigger than the other. Place Crocodile mixture in the centre of the smaller piece, brush the sides with egg wash and cover with the other pastry piece . * 3. Trim to the shape of a crocodile. Using the back of a knife decorate and brush with egg wash. Cut two thin long strips of pastry with a pastry roller and place on the back of the crocodile to look like scales. * 4. Allow to rest before baking in a moderate oven (180-200C) for about 20 min. Serve with Kaffir lime butter(see below) sauce and decorate with green colored Kaffir lime sauce.

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Rusty