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.
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
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)
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.