Are you sick of the same old boring ‘shack snacks’? Biscuits, chips, crackers and other mundane edibles that fall way short of satisfying the dietary needs of a hungry DXer? If the answer is “yes” then this next recipe is sure to keep you bounding along in the shack.

No matter where I am (on the radio DXing, in the street or at work), people always hassle me about how to cook kangaroo and how they should serve it. As our national emblem has less than 2% fat, it has a tendency to dry it out during the cooking process and nobody wants a shack snack that takes too much time to chew do they? Time in the shack, after all, is just too valuable and passionate DXers want convenience with their snacks to get back on the mic as soon as possible, not great taste alone!

For this reason my lovelies, I recommend that YL’s (Or whoever does the cooking in your home QTH) serve kangaroo either rare or medium rare. This recipe is slightly different, as the roo is braised in a sauce and won’t dry out as much as it would on a grill or BBQ.

Miss Deb's Secret 'Kangaroo Lasagne with Bush Tomato Chutney and Oz Lemon' Recipe

Ingredients

* 500g kangaroo mince
* 1 large onion ( chopped )
* 2 cloves of garlic ( crushed )
* 500g Bush Tomato Chutney
* 100ml Australian Merlot or Cabernet Sauvignon
* 30g tomato paste
* 5g Australian Wildfire Spice
* 1pkt fresh lasagne sheets ( boiled )
* 300ml béchamel sauce
* 5g Oz Lemon
* 250g shredded mozzarella cheese
* 20g parmesan cheese
* Outback Salt as required

Method

1. In a large saucepan on medium heat, cook the kangaroo mince, onion, and garlic until brown.

2. Stir in tomato paste and wine then cook until reduced.

3. Add bush tomato chutney and Australian Wildfire Spice and then allow to simmer for at least 15 minutes, stirring occasionally.

4. Season with Outback Salt as required.

5. When making the béchamel sauce, mix in the Oz Lemon as it cools. This will ensure maximum flavour.

6. Lightly grease the sides and bottom of a 5cm deep rectangular baking dish.

7. Spread a little of the kangaroo sauce over the bottom then place a cooked lasagne sheet on the kangaroo sauce.

8. Spread the Oz Lemon béchamel sauce on the cooked lasagne sheet.

9. Then spread with kangaroo sauce and a little mozzarella cheese.

10. Repeat the layers until you get to the top of the dish.

11. Finish with Oz Lemon béchamel sauce and sprinkle parmesan cheese over top.

12. Bake at 180 degrees Celsius for 30 to 35 minutes.

13. Sprinkle Wildfire Spice on the top and allow to stand for 10 minutes before serving.

* Serves 8

As always, any comments and or piccies of you eating one of my delicious Snacks in the Shack are very much appreciated!

73s and 88s

Miss Deb
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The Sexy Chef