Stingray cooked un­der­ground

Port Douglas & Mossman Gazette - - NEWS -

- 1 large onion - 1 tea­spoon of gin­ger - 2 gar­lic cloves - 2 ta­ble­spoons of curry - 1 tea­spoon of pep­per - 1 tea­spoon of sea salt - 1/2 cup of stingray fat/olive oil 1. Throw on hot coals and cook 2. Take it to salt water and wash

it 3. Then make ball and squeeze it 4. Get tea tree bark, put layer of

meat then fat on the top 5. Then meat again, then roll it

up 6. Tie both ends with vine and cook un­der­ground like ashes dam­per

(Gina Blanco) - Un­der­ground fire - Tea tree bark and vine

Kitchen whiz: Joan Salam

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.