Wallaby has a more potent flavor than kangaroo, but both are a hearty dish – or swap for lamb shanks
This recipe may be made the usage of kangaroo or wallaby shanks; both are equally scrumptious. Wallaby has a stronger gamey flavor than a kangaroo and the best area to get it’s miles the moral harvesters at Flinders Island Meats.
Warn Mai’s barramundi fillets with muntrie salsa recipe
four wallaby shanks
1 tbsp plain flour
the drizzle of olive oil
half onion or 2 shallots, finely diced
Two garlic cloves
One celery stalk
four hundred g tinned tomatoes
500 ml kangaroo or pork stock
1/4 cup crimson wine
2 tbsp floor bush tomato
1 tsp local thyme, sparkling and picked, or 1/2 the amount dried and floor
Two sprigs of sea rosemary
1 tsp floor pepper berries
Two large sprigs of clean saltbush, chopped
mashed potato, to serve
sea parsley, for garnish
Note: If now not the usage of wallaby or roo, this recipe works for lamb too.
Wash and pat-dry the shanks, then coat in flour. Heat a heavy, heavy-based pot with a lid over high warmth. Brown the shanks on all sides. Remove from the pot and set apart.
Add the oil, onion, garlic, celery, and carrot to the pot. Cook until gentle. Add the tomatoes, inventory, wine and all of the spices, besides the ocean parsley.
Put the shanks and any meat juices lower back within the pot, carry to the boil over excessive warmness, then lessen to a simmer. Put the lid on and cook dinner for 1 1/2 – 2 hours, or till the shanks fall from the bone. Serve with mash and a sea parsley garnish.
Check our sources guide for some useful places to shop for from, ask your nearby supermarket to stock some, forage for a touch (respectfully) and, better yet, develop a little too. Whether it’s a balcony or a backyard, developing herbs and vegetables is less difficult than you think.
This is an edited extract from Warndu Mai (Good Food) using Rebecca Sullivan and Damien Coulthard (Hachette Australia, $45). Next week, saltbush & muntrie soda bread with Davidson’s plum & cinnamon myrtle jam
Could you make some money by writing recipes?
You don’t need me to tell you that top TV chefs like Jamie Oliver and Delia Smith have made MILLIONS from selling their recipes. Delia is, in fact, the UK’s best selling cookery author having sold 21 million books… imagine if you had a pound or two from each of those!
What you might not know is that Delia Smith started as a humble recipe writer. Her first piece featured kipper pâté, beef in beer and cheesecake – an exotic dish back in the 60s! So how could you follow in the footsteps of the famous cookery writers and make some money from selling your recipes?
There are a LOT of recipes out there. So you need to be quite smart if you want to sell them. Here are a few tips:
* Your recipe ideas need to be original. Never try and sell recipes that you’ve read in another book. Traditional old family recipes are great for selling – as long as they are original. Or recipes you’ve found when on holiday abroad.
Recipes that are tasty-but-cheap are also in big demand right now.
* A clever idea is to take an existing recipe and give a unique twist and so make it your own. For example, take a classic recipe and convert it into a healthier, low-fat one that is just as good. Or make it suitable for those with a food intolerance.
* Before you try selling anything, try and have a range of related recipes so that if one sells you have others ready and waiting to offer. Recipes for entire meals (or dinner parties) are also a good idea.