Townsville Bulletin - - Sports Junior -

200ml white vine­gar For taro chips: 1 taro 500ml veg­etable oil 1. To smoke the kan­ga­roo, you will need a cake rack or some­thing sim­i­lar and a heavy-based pan which it will fit in. 2. Place half the pan­danus leaves so they cover the base of the pan, and top with half the rest of the smok­ing in­gre­di­ents, and driz­zle with a tea­spoon of veg­etable oil. Heat so that the pan­danus is start­ing to smoke and be­come aro­matic. 3. Lay the kan­ga­roo on the cake rack and place over the rest of the in­gre­di­ents. Re­duce heat and cover the pan with a lid or foil. 4. Af­ter five min­utes, re­move kan­ga­roo and then wrap each loin with more pan­danus and fin­ish cook­ing in a mod­er­ate oven for a fur­ther 8 - 10 min­utes for medium rare. Rest be­fore slic­ing. 5. For the rel­ish, roast the star anise and cin­na­mon till aro­matic, then com­bine with all in­gre­di­ents ex­cept for pineap­ple. 6. Bring to the boil and sim­mer for five min­utes, add pineap­ple, and con­tinue to cook till liq­uid has re­duced and be­come syrupy. 7. For the taro chips, peel and slice taro as thinly as pos­si­ble. Dust in flour and deep fry in veg­etable oil till crisp. 8. Serve with steamed snow peas or wilted spinach.

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