Kanganese Kangaroo Pasta Recipes

ASIAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water to cool.
• Place pasta in a large bowl, and toss with the sesame oil, soy sauce, and cayenne pepper. Add the red bell pepper and cilantro and toss again until well mixed. Cover and refrigerate for one hour. Serve chilled.

KANGANESE - KANGAROO PASTA.

Steps:

• Brown onions and garlic over medium heat with oil.
• Raise temperature, brown mince.
• Deglaze with wine.
• Add remaining ingredients (minus pasta).
• Reduce temperature and simmer for 30 minutes.
• Cook pasta al dente.
• Serve sauce over pasta, top with cheese.

KANGAROO WITH SHIRAZ BUTTER SAUCE

Steps:

• Trim kangaroo of sinew and halve lengthwise. Reserve trimmings for later. Season olive oil with salt and pepper. Rub over each fillet, then cover and chill for 1 hour.
• Start Shiraz Butter sauce and set aside.
• Preheat oven to 200°C.
• Heat a non-stick frying pan over high heat and seal fillets on both sides quickly, until browned. Transfer to a oven-proof pan and roast for 8 minutes. Remove from oven, cover with tin foil and let rest about 10 minutes in a warm place.
• Meanwhile , melt the butter in a frying pan until it starts to foam slightly. Add spinach in all at once. As it starts to wilt add lemon juice and season to taste.
• Mound spinach onto warm serving plates, top with sliced kangaroo. Spoon sauce around and drizzle a bit over the steak.
• Shiraz Butter Sauce: Melt butter and oil in a wide suace pan. Add vegetables and meat trimmings. Stir over medium heat for 5 minutes. Add wine, stock, water and simmer for 20 minutes or until only about 1/2 cup liquid remains. Strain and set aside.
• Once fillets come out of the oven, heat the reserved sauce and add cooking juices from roasting pan. Whisk in the extra butter slowly until emulsified.

KANGAROO (AKA VODKATINI)

Steps:

• Stir with ice and strain into a martini glass or over ice with the twist.

KANGAROO PIE ( ACTUALLY, FISH IN PASTRY, WITH A CHEESE SAUCE!)

Steps:

• Pre-heat oven to 220C/425°F.
• Defrost puff pastry and roll out to a rectangle, about 12 x 14 inches.
• Cube cooked fish fillets, mix gently with chopped gherkins and onion, spread on pastry and season to taste with salt and pepper.
• Sprinkle parsley on top and roll up firmly.
• Place roll in a buttered dish, brush with beaten egg and and bake in pre-heated oven at 220C/425F for 15 minutes.
• Reduce the heat slightly and bake for another 15 minutes, until pastry is golden-brown.
• Sauce:.
• In a small saucepan, heat butter, stir in flour gradually, after a minute gradually add cream, stirring constantly, and bring to boil.
• Remove from heat, add grated cheese and stir until it has melted.
• If you prefer a thinner sauce, whisk in the milk.
• Season to taste with cayenne pepper, salt and pepper.
• Arrange roll on heated platter, garnish with parsley and serve with cheese sauce.
• A mixed salad goes well with this.

CREAMY DOENJANG PASTA

Steps:

• Bring a large, wide pot of lightly salted water to a boil over high. Cook the pasta until about 2 minutes shy of al dente (according to package instructions); it should still be a little uncooked in the center and will finish cooking in the sauce later. Reserve 1 cup of the pasta cooking water, drain the pasta and return it to the empty pot. While the pasta is cooking, pour the milk into a large liquid measuring cup or medium bowl. Whisk in the doenjang, mirin and a generous crack of black pepper until the doenjang dissolves.
• To the pasta pot, add the butter, milk mixture and half of the pasta water. Bring to a simmer over high. Cook, stirring constantly and vigorously with a wooden spoon, until the sauce reduces and thickens significantly, coating the noodles like thin cream, 5 to 7 minutes. Taste and season with salt if needed.
• Divide among plates. Top with as much grated Parmesan as you'd like and another crack of black pepper. Serve immediately.

KANGAROO PASTA

Steps:

• Cook the fettuccine until it is soft.
• Cut up the bacon, capsicum and pineapple.
• Start cooking the bacon in some oil in a frying pan on medium heat.
• Drain water off of the pasta.
• Add the capsicum to the bacon in the frying pan.
• After a couple of minutes add the pasta.
• Leave the frying pan on medium heat.
• Cook for a minute and then add the capsicum salsa and the tomato paste.
• Stir the sauces through so that all of the pasta has a coating of sauce.
• After a couple minutes start adding the pineapple juice a bit at a time.
• Do not add it all at once.
• Now add the pineapple.
• Keep adding a bit more pineapple juice every few minutes.
• How much you add is up to you.
• The more you add the sweeter it gets.
• Keep stirring the pasta.
• After 10 minutes everything should be ready.
• Eat and enjoy!