Archive Recipes
The Traditional Currie Kangaroo recipe comes from when working at Gillen Preschool each year family favourite recipes were collected and made into a book which each child decorated and gave to their family as a present. Australian Damper became a Gillen Preschool favourite with the children enjoying cooking and sharing a damper man after reading the story ‘Damper Man’ an Australian version of the classic The Gingerbread Man.
TRADITIONAL MEAT QUICK STIR FRY ONION & CURRIE KANGAROO
Nana Ronda’s recipe passed down from her older brother. The kangaroo was always cooked traditionally (in ground) and given to her half cooked. It was a very quick dish to prepare
500 grams of diced Kangaroo meat
OR half cooked portion of leg cooked traditional style in ground
1 large onion diced
Currie powder as desired
Oil
1 tablespoon Soy sauce
Heat oil in hot pan.
Add diced onion (sweat but don’t burn). Add diced meat & curry (with salt and pepper to your taste). Add tablespoon of soy sauce when meat is cooked through (don’t overcook)
AUSTRALIAN DAMPER
2 cups self raising flour
½ teaspoon salt
2 teaspoons sugar
3 tablespoons butter
1 cup milk
Mix the flour, salt and sugar together in a bowl. Cut in the butter until fine crumbs form. Add milk to make a soft dough. Knead lightly on floured board until smooth. Shape into round loaf, brush with milk and bake at 375°F for 30 to 40 minutes, or until the loaf makes a hollow sound when tapped.