This next ‘Snack in the Shack’ idea moves away from the simple lamington and ANZAC biscuit snacks I introduced to you fellas recently to a more exotic dish that is certain to tantalize the taste buds of 11m DX’ers everywhere and have you primed for more TITS (‘Time In The Shack’). I know I’ve said before that the most DX-cellent snack in the shack is something that is both easily prepared and low maintenance but as is the case with all YL’s, I am allowed to change my mind WHENEVER I feel like it! So deal with it, lol!

Not only are Oz DX’ers renowned for their larrikin ways but Aussies in general are one of the few breeds who delight in eating their national emblem! Forget a huge fat juicy steak with pepper sauce and a side of chips or a few banana prawns tossed on the BBQ — if you’ve never tried kangaroo you’re missing out BIG time! Once you get past the images of lovely little joeys poking their head out of their mummy’s pouch or hand feeding “big reds” at one of 43 Division’s magnificent zoos, then you are sure to enjoy the unique taste that munching on kangaroo can offer!

Being a bit of a lover of exotic Asian dishes, not to mention tall dark handsome Asian men, this next recipe is a combination of Aussie Roo with traditional Thai spices. If you are unable to get your hands on any fresh kangaroo meat, you can easily substitute it for beef or chicken.

Kangaroo Fillet with Yakajirri Rosti, Aniseed Myrtle Mushrooms, Quandong Confit & Crispy Enoki (Serves 5)

Ingredients

* 5×120g kangaroo fillet
* 6g alpine pepper
* 3g Australian Outback Salt
* 10 pieces quandong confit
* 1 punnet shitake mushrooms
* 1 punnet oyster mushrooms
* 1 punnet enoki mushrooms
* 50ml chicken jus
* 3g aniseed myrtle
* 80g corn flour
* 10g butter

For Yakajirri rosti

* 7g Yakajirri
* 750g Idaho potatoes
* 1 egg
* 50g corn starch
* 2 shallots (finely chopped)
* 5g Outback salt
* 10g butter

Method

1. Peel and grate the potatoes or spuds as we call them here in Oz. Squeeze the gratings and strain off any liquid.

2. Combine potato and remaining ingredients and season.

3. On a hotplate or skillet and using egg rings, place a little potato mixture into the egg ring. Seal both sides, and then place on baking tray.

4. When all are sealed off, bake the rosti in the oven at 170°C until well browned.

5. In a saucepan melt a little butter, sauté the oyster mushrooms and shitake mushrooms and deglaze with chicken jus then season with aniseed myrtle.

6. Season the kangaroo fillet with Alpine Pepper and Outback Salt.

7. Sear on grill until medium rare.

8. Allow to rest, and then slice across the grain.

9. Break the enoki mushrooms apart, then place in corn flour and deep fry till golden. Remove and allow to drain on paper toweling.

10. To serve, place the rosti on the plate, then the mixed mushrooms and the kangaroo on top.

11. Garnish with crisp enoki mushrooms and drizzle the prepared mushroom sauce around the edge of the plate.

If this sounds too complicated for you then why not pass it on to the brains trust in your house (ie. the XYL) to make. As always, your thoughts on this recipe as a ‘Snack in the Shack’ are much appreciated!

73’s and 88’s

Miss Deb
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‘The Sexy Chef’