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December 22, 2011, 08:59 PM
Thanks for the Bean Cookie Video,

Your casual one-handed breaking of the egg
tells me you are a WIZARD in the kitchen - Gordon.

I use both hands to break an egg in a pan - and usually Burn myself.

I thought I'd shoot for Entertaining
since you have me BEAT in the Chef Department.

I have customers in Australia.

They tell me kangaroos are like Rats down-under and the Gummnt has
been offering MUNNY incentives for restaurants and businesses to
SHOOT the roos and cook or export them.


THE EXPORT direction is working best.

50 million pounds of roo meat are being exported all over the world
be just ONE Aussie Company - I just read about.

People in other countries don't know how much native Australians hate
the hopping varmints.


IF you can't find Kangaroo meat for this recipe (I couldn't)
So - I used Buffalo instead.
Any whole food store stocks it.

WHY Buffalo?

Both Kangaroo and Buffalo are very very low in fat content - so they cook
fast and fit this recipe.



750g (1˝ pounds) kangaroo ground up
1 large onion ( chopped )
2 cloves of garlic ( crushed )
500g (1 pound) bush tomato chutney
100ml (3˝ fl oz.) merlot
30g (2 tablespoons) tomato paste
5g (1 teaspoon) wildfire spice
1pkt fresh lasagne sheets (pre-cooked)
300ml (10 fl oz.) béchamel sauce
5g (1 teaspoon) lemon myrtle
250g shredded mozzarella cheese
125g (˝ cup) parmesan cheese
salt as required


In a large saucepan on medium heat, cook the kangaroo, onion, and garlic
until brown. Then stir in tomato paste and wine then cook until reduced. Add
bush tomato chutney and wildfire spice, and then allow to simmer for at
least 25 minutes, stirring occasionally. Season with salt as required.

When making the béchamel sauce, as it cools whisk in the lemon myrtle, this
will ensure maximum flavour.

Lightly grease the sides and bottom of an individual serve dish. Then spread
a little of the kangaroo sauce over the bottom.

Then place a cooked lasagne sheet on the kangaroo sauce. Spread the lemon myrtle béchamel sauce on the cooked lasagne sheet. Then spread with
kangaroo sauce and a little mozzarella cheese.

Repeat the layers till you get to the top of the dish. Finish with lemon myrtle
béchamel sauce and sprinkle parmesan cheese over top.

Bake at 180 degrees celsius 350 degrees Fehrenheit) for 35 to 45 minutes
or until golden on top. Sprinkle wildfire spice on the top and allow to stand
for 10 minutes before serving. Garnish with fresh herbs.

Hey Gordon - I'm going to test your
BlueBerry PanFry Cookies
and get back to you.


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