Kanargoo Burgers

Great for you and tasty, they are lean and rich so you really dont need big ones, say 8-10 per kg

Kangaroo mince (lean), Onions, Egg, Breadcrumbs, soil, Type A spice mix, chili flakes

Mix it up with the hands-not to much
form into burgers (I use 2 small (childrens range) tupperwares bowls, one inside the other)
Grill for 5 minutes per side for the 2cm burgers (Start high and turn heat down)

Add ons:
I bit of blue in the middle

Tuna Omelette

Tinned Tuna (the good stuff in the glass and olive oil from Italy), Onion and walnuts (enough so that it will be half this and half eggs
fry them up in the pan

4 eggs and a bit of milk, whisk up while the Tuna mix cooks

Turn temp down and add the the eggs, cook until firm, use the grill in the oven for than last bit

Cost: $6 (Inc good quality Tuna) or $3/ portion.

BBQ Sauce

BBQ Sauce

• 1/2 Cup Brown Sugar (packed)
• 1/3 Tsp Tabasco Sauce
• 1/3 Cup White Vinegar
• 1/4 Cup Tomato Paste
• 2 Cups of Catsup
• 4 Cloves of Garlic (minced)
• 1/2 Large Onion (minced)
• 1/4 Cup Worcestershire Sauce
• 3/4 Cup Molasses
• 1/2 Tsp Salt
• 1/2 Tsp Pepper
• 3/4 Cup Whiskey
  

Preparation

Combine onion, garlic and Whiskey in a 3 quart sauce pan. Saute until onion and garlic are translucent, around 10 minutes. Remove from heat and the light mixture: flame 20 seconds (you may need to add a little whiskey to do this). Add all remaining ingredients. Bring to a boil, then turn down to medium simmer. Simmer about 20 minutes, stirring bits if you prefer a smoother sauce ( I do, after cooking you can even strain the sauce if you like). This sauce has some very unique characteristic: It taste completely different if you use it as a cold after sauce as apposed to a finishing sauce in your smoker or grill. I enjoy it best when it is used to finish ribs or chicken on the smoker. You should wait until the last 30 minutes and then apply this sauce, but make sure there are no direct flames. The sauce will burn!

Thanks http://www.mikesell.net/smoker/ for this.

Meat Thermometer Temperatures

Meat and Requirement	Temperature (Celsius) (NOTE FOR SMALL PIECES REDUCE TEMP BY 2-3 DEGREES)
Beef Rare Medium-rare Medium	44° 48-50° 55°
Lamb Rare Medium-rare Medium	57° 60° - 65° 70°
Poultry Chicken Turkey	75° - 80° 75° - 80°
Pork	65°

cabbage ummm

Not my favourate normally, but

Cabbage with

• butter and caraway seas (roast caraway seas and steam the cabbage for 2 minutes, drain well).
• Apple and cinnanon are also good (again steam cabbage for 2 minutes)
• Butter and Almonds
  

Lemon-Garlic Chicken Thighs

8 chicken thighs with bones and skin, about 3 1/2 pounds
1 3/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 cup freshly squeezed lemon juice
1 1/2 cups chicken broth
1 pound angel hair pasta
3 tablespoons chopped fresh parsley leaves, plus more for garnish
3 tablespoons unsalted butterPreheat the oven to 350 degrees F.

Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.

Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside. Saute chicken in medium-high heat, about 6 minutes. Remove the chicken from the pan and set aside.

Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.

While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.

To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.

Thanks Emeril, nice dinner

Fennel Salad

For dressing:

• 2 tablespoons fresh orange juice
• 2 tablespoons Sherry vinegar or red-wine vinegar
• salt
• 3 tablespoons olive oil

The salad:

large fennel bulb - sliced

large oranges

large grapefruit

almonds or Cashews sliced

other optons -

1 small bunch of fresh mint leaves

apple slice

red onion

What does well with Mushroom?

Mushroom is umami.

Things that go well

• Basil
• Thyme
• Cream / Sour cream
• Fennel
• Onions or Garlic as usual
• Spinach
• Cheese - Goats Cheese
  

Soup for today

Start with A base soup like Cream of Celery

Add some of:

• Chicken - 1 drumstick for 2 people is sufficient.
  
• Cashew butter
• Chili
• 5 spice
• Sweet corn
• Rice
• Sesame oil
• Sherry for the bowl
• Coconut
• Ginger
• Chicken, corn, wize up, add sherry and sesame oil and chili sause
  

What a great meal.