Kangaroo Lasagne

Kangaroo Lasagne

Hello Everyone! The kangaroo makes another appearance on tonight’s blog post! I finally got around to using the other half of the kangaroo mince that I first cooked with about a month or more ago now. I decided to go with making a lasagne only because I had most of the essential ingredients already in my fridge/pantry at the time I was planning on making it – I really only needed the lasagne sheets and a few of the vegetables.

Tonight’s post is not going to be as long as the others; I don’t have much to tell. If you read my post on the Kangaroo Bolognese that I made a while back, you’d know the story behind how I came to purchase roo mince. Also, I mentioned in that post that I neither loved nor hated the taste of kangaroo – it was just an inexplainable feeling. I even said that, after having given kangaroo a second chance while camping in Uluru, I was leaning more towards liking it. After making this lasagne though, I’m definitely disliking the taste of it. However, it may very well be the fact that I made a lot of it to last me 6 meals, so that may be the reason why I started to dislike it after a while – but no; I won’t be purchasing kangaroo for a while. Maybe never again actually because I’ll be leaving Sydney soon and roo meat is DEFINITELY not available back home.

Kangaroo Lasagne

I actually ran out of mozzarella cheese when making the lasagne so I ended up adding tasty cheese as well because that was the only other cheese I had in the fridge – and I didn’t have much of it either. I have also doubled the quantities for the béchamel sauce as I found that I didn’t have enough for the meat filling recipe that I had.

Also, just a little side note, if you want to try this recipe out, DON’T lay the eggplant slices raw. They barely even cooked when the lasagne was in the oven. Took a bite, and it just ruined the dish for me. I had to take them out and cook them separately. Much hassles! So make sure you bake/grill/pan fry them before layering them in-between the meat and lasagne sheets. I mean, I already had this at the back of my head, that I needed to cook them first, but no, I didn’t. First amateur cook mistake for 2015 – yeap, I’m off to a good start.

Kangaroo Lasagne Ingredients

PREP TIME 15 MINS | COOKING TIME 1 HOUR 30 MINS | SERVES 6-8

INGREDIENTS

For the meat filling

  • 500g kangaroo mince
  • 1 can (400g) Italian diced tomatoes
  • 1 sachet (2 tbsp) tomato paste
  • 1 cup water
  • 3 tbsp olive oil
  • 4-5 dried bay leaves
  • 3 garlic cloves, crushed then minced
  • 2 tsp dried oregano
  • 1 carrot, cut into small chunks
  • 1 medium-sized red onion, diced
  • 1 red birds-eye chilli, sliced (optional for that added kick of spice)
  • 1 zucchini, cut into small chunks
  • Ground sea salt and black pepper to taste

For the béchamel sauce

  • 2 cups milk
  • 3 tbsp olive oil
  • 3 tbsp plain flour
  • 1/2 tsp nutmeg
  • Pinch of sea salt
  • Wholemeal lasagne sheets
  • 1 pack (250g) mozzarella cheese, grated
  • 1 large eggplant, sliced

METHOD

  1.  Preheat oven to 180C.
  2. Heat the olive oil in a large frying pan and pan fry the eggplant slices until done, about 4-5 minutes per side. Set aside.
  3. In the same frying pan, sauté the garlic until golden and fragrant. Then add the onions in a sauté until soft. Add the vegetables in and cook for about 5 minutes before adding the kangaroo mince in. Cook over medium heat and slowly brown the meat. When the meat has completely browned, add the canned diced tomatoes, tomato paste, oregano, and water. Season with salt and pepper, then simmer for about 25 to 30 minutes.
  4. While the meat is simmering away, get a head start on the béchamel sauce. Heat the olive oil in a medium-szied saucepan. Add the plain flour and nutmeg to the oil and stir continuously for 2 to 3 minutes. Slowly add the milk in a bit at a time while still stirring the mixture continuously. Stir until the sauce is smooth, season and then set aside.
  5. In a ovensafe dish (I used a 28cm x 18cm pyrex dish), add half of the meat filling and top with half of the eggplant slices. Arrange a layer of lasagne sheets over the top and then followed by a layer of the béchamel sauce. Top with half of the pack of mozzarella cheese and then repeat for another layer.
  6. Place the in the oven and bake for about 40 to 45 minutes.
  7. Serve with a salad on the side and perhaps some yummy garlic bread.

Kangaroo Lasagne

Kangaroo Lasagne

BON APPÉTIT

– Ally xx

myTaste.com

Kangaroo Bolognese

Kangaroo Bolognese

Hello Everyone! So today’s recipe was inspired by a meal that I had while travelling the outback a few weeks ago. It was our first night of the tour and our tour guide Dan was showing us the way to Ewing’s Lookout to have champagne, wine, and crackers while watching the sun set over Ayers Rock and Kata Tjuta. I remember him saying that while we were enjoying the sunset, he’ll be back at the campsite and have “tea” ready for us. Then someone called out “what about dinner?” Dan didn’t hear her though because he was getting out of the 4WD as she said it. I then remember a couple of guys discussing about how they came to book the tour, and I remember him specifically saying “it said that dinner would be provided”. I then chimed in and told them that when Dan said “tea” he meant dinner, to which he responded “that’s so weird, in England tea is just tea, like would you like a cup of tea. But here it’s would you like a cup of dinner?” He was hilarious. But nonetheless, I assured the others that dinner will be served. “Tea” is apparently an Aussie slang for a light late afternoon meal or main meal in the evening.

Kangaroo Bolognese Ingredients

Anyway, tea aside, Dan made Kangaroo Bolognese for dinner that night. I’ve ever only had kangaroo once before during my first year in Sydney. It was my 20th birthday party and one of my friends brought kangaroo patties to throw on the barbie. I’ll be honest and say that I cringed a little bit when I found out that he was cooking kangaroo. Even though I was reluctant to, he made me try a bit. I don’t even remember  what it tasted like; I just knew that I neither loved nor hated it. But ever since then until now, it never crossed my mind to actually purchase kangaroo and consume it. I’ll admit that I was even reluctant to eat it while camping – but i had no choice because I didn’t want to starve during the night and wait for breakfast. After giving kangaroo a second chance, I still had the same feelings of neither loving it nor hating it, but I can safely say that I was leaning more towards liking it.

After returning from the trip, I decided that I would give Kangaroo Bolognese a go and last week Monday was the day I tried out the recipe for myself. I basically just cooked it the way I would normally cook a bolognese with minced beef. It turned out to be pretty good! But I think I got sick of eating it after the 3rd day – I made enough to last me 4 meals, and to those who know me, I actually cannot eat the same meal more than twice in a row otherwise I’d get sick and tired of eating it. I still have half a kilo left in my freezer and I am unsure what to make next. I immediately thought of kangaroo lasagna, but I’ve had various suggestions such as kangaroo pie, Aussie kangaroo burger and even a Roorito (kangaroo burrito). I might give the last one a go just because I like the name of it!

Kangaroo Bolognese Ingredients

PREP TIME 10 MINS | COOKING TIME 30 MINS | SERVES 4

INGREDIENTS

  • 500g kangaroo mince
  • 250g linguine (or any other pasta)
  • 1 can (400g) Italian diced tomatoes
  • 1 sachet (2 tbsp) tomato paste
  • 4-5 dried bay leaves
  • 3 baby carrots, cut into small chunks
  • 3 celery sticks, sliced
  • 3 garlic cloves, crushed then minced
  • 1 medium-sized brown onion, diced
  • 1 red birds-eye chilli, sliced (optional for that added kick of spice)
  • 1 cube vegetable stock dissolved in 1 cup boiling water
  • 2 tsp dried oregano
  • Grated parmesan cheese
  • Ground sea salt and black pepper to taste
  • Parsley

METHOD

  1. Heat about a tablespoon of oil in a large frying pan over medium-high. Sauté the garlic until golden and fragrant, then add the chillies and onions. Sauté until the onions are soft and then add in the kangaroo mince. Season with salt, pepper, and oregano. Cook, stirring, until the meat is no longer pink (about 5-7 minutes).
  2. Add the dried bay leaves, diced tomatoes, tomato paste, and vegetable stock. Give it a good mix and then turn the heat down to low, cover and let it simmer for about 15 minutes to allow the flavours to blend. Finally, add in the carrots and celery, and cook for a further 8-10 minutes.
  3. Meanwhile, cook the linguine according to packet instructions.
  4. Remove the sauce from the heat and serve over the hot pasta. Top with a handful of grated parmesan cheese and fresh parsley.

Kangaroo Bolognese

Fun fact: Australia is the only nation to eat its Coat of Arms – not quite!

I was told that Australia is the only nation to eat kangaroos and emus, both of which are national symbols on the Australian Coat of Arms. After doing some research, it’s not quite true and turns out that there are 20 (or maybe even more) other nations that eat their national symbol. Kangaroo has been historically a staple source of protein for indigenous Australians. Kangaroo meat is high in protein, low in fat (about 2%), and has been attributed with a wide range of health benefits.

BON APPÉTIT

– Ally xx

myTaste.com