Monthly Archives: January 2013

Kangaroo Burgers

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    • 1 kg kangaroo mincemeat
    • 2 large eggs
    • 1 cup breadcrumbs
    • 1 tablespoon garlic, crushed ( less if desired)
    • 1 large brown onions, finely diced
    • ¼ cup Worcestershire sauce
    • ¼ cup tomato sauce ( or ketchup)
    • 12 drops Tabasco sauce (optional)
    • 2 teaspoons dried thyme
    • 1 teaspoon dried oregano
    • ½ teaspoon ground black pepper
    • 1 large carrots, grated

 

  1. Thoroughly mix all ingredients together in large bowl.
  2. Form into 8-12 burgers as desired and cook on medium well oiled BBQ plate until cooked through, turning several times. It is a fairly crumbly / low-fat burger so turn over carefully.
  3. Serve on toast, in a hamburger bun or with a salad.

Spinach Fettucine

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2 cups baby spinach (packed)
2 eggs
1 tsp salt
2 2/3 cups all purpose flour

Wash the spinach. Do not dry. Transfer it into the pan all together with the water on the leaves. Cook for about 5 minutes.  Then transfer into the blender and blend. Add eggs and salt and blend it all together.

Transfer this mixture into a larger mixing bowl and add flour. Mix together with a spoon, and as the dough thickens use your hands. Knead the dough for a couple of minutes. Noodle dough is supposed to be very hard. Cover the dough with plastic wrap and allow to rest of about 20 minutes.

 
Using a dough scraper or a knife, split the dough into about 10 parts. Do not try to tear it. Set your pasta maker to the widest setting. Feed the first part of the dough through slowly. Fold it and feed it again at the same setting. Reduce the setting and feed once. Repeat this process of reducing the settings and feeding the dough through until you reach desired thickness. Form my experience, the best thickness is to go about half way through (I have 7 settings, 7 being the widest, and I stop at 4).

Ethiopian Berbere

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yield: Makes about 1 cupn

Berbere is a chile and spice blend used to season many Ethiopian dishes.

Ingredients

  • 1/2 teaspoon fenugreek
  • 1/2 cup ground dried New Mexico chiles
  • 1/4 cup paprika
  • 1 tablespoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice

 

Pork Chop Dry Rub

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1/4 cup cumin seeds
3 tbsp. whole black peppercorns
1 tbsp. coriander seeds
2 tbsp. sugar
1.5 tsp. sea salt

Combine cumin, peppercorns and coriander in a heavy medium skillet.  Stir over medium heat until fragrant and toasted, about 8 minutes.  Finely grind toasted spices in blender.  Transfer to a small bowl.  Mix in sugar and salt.  Makes 1/2 cup.

PORK RUB ALTERNATIVE:

1 tbsp. coriander seeds
1 tbsp. fennel seeds
1 tbsp. black peppercorns
1 tbsp. kosher salt
1.5 tsp. cumin seeds

Grind all together.

Horenso Gomae

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4 tbsp. roasted sesame seeds
2 tbsp. shoyu (soy sauce)
1 tbsp. sugar (to taste)
1 tbsp. water (to reach your desired consistency)

Grind the sesame seeds in a mortar (or food processor).  Mix soy sauce, sugar and water with the ground sesame seeds to form the dressing for the salad.  You can add mayo to give a creamier texture.

Toss baby spinach with the sesame dressing.  Optional:add bacon bits, garlic chips.

Bison Chili

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1 onion, diced
1 lb. ground bison
2 diced red peppers
2 tbsp. minced garlic
15 oz. can precooked kidney beans
1/2 cup corn
1 tbsp. chili powder
2 tsp. cumin
2 tsp. coriander

Combine onion and bison in a large skillet.  Cook on medium heat for about 10 minutes, stirring often.  Add peppers, garlic, kidney beans, corn, chili powder, cumin and coriander.  Cook on medium-low until bison is heated through and peppers are tender.  Season with salt and pepper.

Ramen Noodles with Peanut Butter

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Mix peanut butter with a dollop of hoisin sauce, some lime juice and fish sauce to make dressing for tossed noodles.  Cook the ramen noodles, drain them.  Add in the dressing ingredients, the flavour packet and a little of the cooking liquid.

Lebanese Flatbread (Naan)

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Time: About 1 1/2 hours

2 tsp salt
1 tsp. sugar
1 tbsp. instant yeast
3 cups all-purpose flour
extra virgin olive oil as needed

1. Whisk together the salt, sugar, yeast and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes, then add the flour and mix until well combined. (If the dough is very dry, add more warm water a tablespoon at a time to moisten it.) Cover and let rise somewhere warm for about an hour.

2. Meanwhile, prepare a grill; the heat should be medium-high and the rack about 4 inches from the fire. When the dough has puffed up, transfer it to a well-floured surface and knead until soft and silky, 5 to 8 minutes.

3. Cut the dough into 8 equally sized pieces and roll each one out until it’s about 6 inches in diameter; don’t worry about making these perfectly round, but try to keep them relatively even in thickness. Brush one side of the breads with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil; when the breads begin to brown and puff up, flip them. When the second side is nicely browned, remove from the grill.

Yield: 8 breads.

Sweet Potato and Coconut Soup

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1 tbsp. olive oil
1 lb. sweet potatoes, peeled and chopped into chunks
1 red onion, chopped
1 tbsp. Thai red curry paste
2 cups vegetable stock
2 cups coconut milk

Put the oil in a heavy-based saucepan over medium heat.  Add the sweet potatoes and onion, partially covered with a lid, and cook for 15 minutes, stirring often, until they are soft and just starting to turn golden.  Increase the heat to high, add the curry paste, and stir-fry for 3-4 minutes so that the paste cooks and becomes fragrant.  Add the stock and coconut milk and bring to a boil.  Transfer the mixture to a food processor (or use a blender stick) and whir until smooth.

OPTIONAL ADD-INSchilis
1 tsp. curry powder
hot sauce

Manicotti

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1/2 lb. ground meat (buffalo)
1/2 cup finely chopped onion
1 (15oz.) container ricotta cheese
1.5 cups shredded mozzarella
1/2 cup freshly grated parmesan cheese
2 garlic cloves, minced
1.5 tsp. salt
1 tsp. pepper
2 tsp. olive oil
12 pieces of manicotti pasta
1.5 cups marinara sauce
1 tbsp. butter, cut into pieces

Preheat oven to 350.

Heat a skillet over medium heat; add ground meat and onion, saute until brown (about 5 minutes).  Remove from the heat and let cool slightly.

In a medium bowl, mix the ricotta, 1 cup of the mozzarella cheese, 1/4 cup of the parmesan cheese, garlic, salt and pepper.  Stir in the meat mixture and set aside.

Brush 1 tsp. of the olive oil over a large baking sheet.  Bring water to a boil, and cook the manicotti noodles until softened but still firm to the bite (about 6 minutes).  Remove and let cool.

Spoon 1/2 cup of the marinara sauce over the bottom of the prepared pan.  Fill the manicotti with the cheese-meat mixture, and arrange the stuffed pasta in a single layer in the prepared dish.  Spoon the remaining sauce over the manicotti.  Sprinkle the remaining 1/2 cup of mozzarella and the 1/4 cup parmesan over the manicotti.  Dot the top with the butter pieces.

Bake the manicotti uncovered until it is heated through and the sauce bubbles on the bottom of the dish (about 35 minutes).