Ahhhh long weekends! Can you smell the suntan lotion and burnt BBQ in the air? It may freak some of my international readers out to know we eat kangaroo meat here in Australia but alas we do and it’s damn tasty stuff. I wanted to make you all some yummy kangaroo burgers but I wasn’t able to find any minced kangaroo…but I did find ready made burger patties. I was going to make these up and take some pics and then pass them off as my own but I just couldn’t because I could never cheat you my gorgeous readers!
Instead of running around wasting my weekend finding the mince I thought I’d make these BUT still give you my recipe to make any type of burger patty; just add your choice of meat – kangaroo, beef, chicken, ostrich, rhino what ever turns you on!! This recipe makes approximately 4 burgers.
• 250g minced kangaroo meat (or any meat of choice)
• half a cup of breadcrumbs
• 1 egg
• half an onion, diced
• 1 clove of minced garlic
• a healthy squirt (ahem) of tomato sauce/ketchup
• and a healthy splash of Worcestershire sauce (or soy if you can’t find it)
• 1/4 cup of chopped flat leaf parsley
• lots of fresh let ground pepper
• If you want to get a little fancy you can caramelise your onions first and then add them to your mince and other ingredients. If not, you can just add the raw onion to the mix, just make sure to dice them finely.
• Soooooo simple!! Add all your ingredients into a bowl and mash them up good and proper with your hands, don’t be precious now. It’s like being a kid again and playing with your food. This way you make sure to mix everything well.
• Form into 4 patties and pop in the fridge for later, or throw those suckers on the grill pronto.
Now this next recipe would have to be the best thing I’ve made since my no bake Oreo cheesecake balls. What is it about desserts in ball form that I love so much? These lamington balls are so easy, incredibly delicious AND you get to play with your food again. But I warn you, they’re very addictive and you may just eat the whole batch *looks sheepishly*
Dinky Di Lamington Balls
• 400g Swiss jam roll
• 60g thickened cream
• 1 tablespoon Frangelico (or any liqueur you have on hand)
• 1 & 1/2 blocks chocolate
• 2 cups dedicated coconut
• In a large bowl break up the Swiss roll and add the cream and Frangelico and mash up an roll into balls and then refrigerate.
• Meanwhile melt the chocolate over a double boiler and set aside.
• Roll the balls into the chocolate and then into the coconut using spoons (otherwise it’ll get quite messy!). Refrigerate for a couple of hours til thy set and then devour them with a cuppa or, since it’s Australia Day long weekend, a VB *shudder*