Slow Cooked Kangaroo Ragu

I love a good pasta ragu! This Kangaroo ragu is amazing as the slow cooking breaks down the lean meat resulting in a very healthy and delicious pasta sauce! It has a 'wild game' flavour which gives the sauce a very rich meaty depth of flavour (you either love it or hate it!) - and I just looove it!!! 

Slow Cooked Kangaroo Ragu

Kangaroo is one of my favourite red meats! It is super lean and high in protein. Because it is really lean meat with little to no fat, it is best served rare to medium rare - which is my favourite 'degree of doneness' for meat...well... I am known to order my steak 'blue' too!

Kangaroo meat is readily available at some butchers, Coles/Woolworths.

I haven't tried this in the Thermomix - I figure I need to justify the existence of my other kitchen appliances, like my slow cooker! Plus, I like to leave it slow cooking for most of the day, which frees up my Thermomix for other things! If you don't have a slow cooker, you can also use a big pot on the stove.

Some recipes cook and brown the vegetables and meat on a frying pan before putting it in the slow cooker - but I like shortcuts, so just chuck everything straight into the slow cooker! The longer the better, resulting in the meat just falling apart and making a beautiful delicious sauce!

You can also use this recipe for any other game meat i.e. venison, or even beef to make a delicious and hearty slow cooked ragu served with pasta (or mash!)

SLOW COOKED KANGAROO RAGU

Ingredients:

500 grams Kangaroo steak (diced)
2 x 400 gram cans diced tomato
500 grams beef stock
1 onion (diced)
2 carrots (diced)
1 teaspoon minced garlic
1 tablespoon honey
1 tablespoon dijon mustard
4 bay leaves
Salt and pepper to taste
Cooked pasta (500 gram pack)

Method:

1. Add all ingredients into slow cooker, stir together, and cook on high for 4 to 8 hours...the longer the better (if using a pot on stovetop, bring to the boil then cook on low to medium heat).
2. Using tongs, remove kangaroo pieces from the mixture, discard the bay leaves, and shred the kangaroo meat with a fork.
3. Pour the remaining sauce into a saucepan and bring the sauce to a boil. Reduce the sauce on low to medium heat.
4. Once the sauce thickens, add the shredded kangaroo meat, and stir through. 
5. Stir through cooked pasta, season with salt and pepper, and serve.

Add all ingredients into slow cooker...

...stir together  and cook on high for 4 to 8 hours...the longer the better (if using a pot on stovetop, bring to the boil then cook on low to medium heat).

(after 8 hours...)

Using tongs, remove kangaroo pieces from the mixture, discard the bay leaves...

...and shred the kangaroo meat with a fork.

Pour the remaining sauce into a saucepan and bring the sauce to a boil. Reduce the sauce on low to medium heat.

Once the sauce thickens, add the shredded kangaroo meat...

...and stir through. 

Stir through cooked pasta, season with salt and pepper, and serve.

Taiwanese Rice Balls

This is my mum's recipe for Taiwanese Rice Balls! These are soooo much easier than it looks and look AMAZE-BALLS!!!

These are great to eat with baby cos lettuce leaves as a healthy main meal, can also be served as an impressive entree, a cocktail style party food, and can also make for a very impressive lunchbox meal! 

Taiwanese Rice Balls

Water chestnuts can be bought from Coles/Woolies - usually in a 230 gram tin. I have put 100 grams in the list of ingredients which is approximately half of the tin (and freeze the other half for the next time you make these).

Fish paste can be bought from your local Chinese grocery shop - scroll down to the bottom of this page for a photo of the fish paste used. You can also make your own with certain types of fish - here is a good Thermomix recipe to make your own fish paste (Steps 1 to 3 and use 330 grams for this recipe).

These rice balls taste like very moist Chinese meat balls usually served with noodle soup, with a little bit of crunch from the water chestnuts, and added texture from the rice coating. They are delicious served warm but also taste fantastic at room temp or cold from the fridge. They are great served with a dipping sauce i.e sweet chilli sauce.

TAIWANESE RICE BALLS

Ingredients:

100 grams long grain rice (i.e basmati, jasmine)
100 grams water chestnuts
1 teaspoon minced garlic
500 grams pork mince
330 grams fish paste (1 packet)
50 grams soy sauce

Method:

1. Soak rice in water for a minimum 1 hour. Strain rice and lightly pat dry with a paper towel. 
2. Add water chestnuts and garlic in bowl - blitz 3 seconds/Speed 5.
3. Add pork mince, fish paste and soy sauce - mix 50 seconds/Speed 9.
4. Roll mince mixture into teaspoon sized balls, and roll these balls in the rice. Place rice balls in the two levels of the Varoma steaming tray. 
5. Wash bowl and fill with 1200 grams water. Place Varoma steaming tray into position - steam 20 minutes/Varoma/Speed 4.

Soak rice in water for a minimum 1 hour

Strain rice and lightly pat dry with a paper towel

 Add water chestnuts and garlic in bowl

Blitz 3 seconds/Speed 5

 Add pork mince, fish paste and soy sauce

Mix 50 seconds/Speed 9

Roll mince mixture into teaspoon sized balls...

...and roll these balls in the rice. 

Place rice balls in the two levels of the Varoma steaming tray. 

Wash bowl and fill with 1200 grams water

Place Varoma steaming tray into position and

Steam - 20 minutes/Varoma/Speed 4

  

Serving suggestion with cos lettuce

Fish Paste

Lunchbox and Snack Ideas

This page is full of lunchbox ideas and snacks for the whole family! This page is an offset from my page with Finger Food Ideas for Babies and Toddlers.

*NF = Nut Free
*GF = Gluten Free (note: oats are included)
*EF = Egg Free
NOTE: You can always modify the recipes to suit food intolerance's/allergies
ie. Sunflower/Pepita Seeds instead of nuts, GF flour instead of normal flour, 1 egg = 1 tbsp Chia seeds + 3 tbsp water, different types of milk depending on intolerance/allergy

BLISS BALLS:
(Fridge or freezer)

• Apple Pie Bliss Balls *EF
• Chocolate Brownie Bliss Balls *NF *EF
• Ferrero Rocher Bliss Balls *EF
• Golden Gaytime Bliss Balls *NF *EF

SLICES/BARS/BROWNIES:
(Freezes and defrosts well)

• 4 Ingredient Date Slice *NF *EF
• 20 Second Milo Brownies *NF
• 30 Second Choc Chip Muesli Bars *NF *EF 
• 30 Second Lunchbox Oat Slice *NF *EF
• Banana Muesli Logs *NF *GF
• Carrot and Pear Slice *NF
• Double Dark Chocolate Brownies *NF
• Milo Muesli Bars *NF *EF

MUFFINS/CUPCAKES:

(Freezes and defrosts well)

• 20 Second Banana Oat Muffins *NF *EF
• 20 Second Crunchy Lemon Muffins *NF *EF
• 30 Second Milo Muffins *NF *EF
• 30 Second Coconut Cupcakes *NF *GF
• Banana Bran Muffins *EF
• Coconut Quinoa Muffins *NF
• Chocolate Pumpkin Cupcakes *NF
• Crunchy Munchy Honey Cakes *EF
• Red Velvet Cupcakes *NF
• Whole Orange and Poppyseed Muffins with Almonds and Chia Seeds

COOKIES/BISCUITS:
(Freezes and defrosts well)

• Apple and Celery Cake Cookies
• Baked Lamington Drops *NF
• Coconut White Chocolate Cookie Balls *NF
• Coco Nutty Crunchies *GF *EF
• Oaty Date Cookies *NF option
• Milo Cookies *NF
• Pat's Lots of Biscuits (a great base biscuit recipe!) *NF *EF

BREAD/CAKE:
(Freezes and defrosts well)

• 30 Second Caramel Apple Cake *NF
• Apple and Custard Scroll Pullapart Log *NF
• Chocolate Beetroot Cake *NF
• Custard Scrolls *NF
• Finger Buns *NF *EF
• Flourless Pina Colada Cakes *GF
• Healthy Banana Bread *NF option
• Milo Fudge Cake *NF
• Orange Yoghurt Cake *NF
• Steamed Sponge Cake *NF

SWEETS:
(Keeps in fridge for a few weeks)

• Fruit Juice Jelly Lollies *NF *EF *GF
• Turkish Delight *NF *EF *GF
• Vanilla Bean Marshmallows *NF *GF

IN A CUP:
(Keeps in fridge for a few days)

• 5 Second Chia Seed Pudding *EF
• Baked Rice Custard *NF *GF
• Fruit Jelly Cups *NF *EF *GF
• Knafeh *GF

PANCAKES:

(Freezes and defrosts well)

• Oat and Pear Pancakes *NF
• Pumpkin Pancakes *NF

SAVOURY:

(Freezes and defrosts well)

• Cheese, Bacon and Pineapple Rolls *NF *EF
• Duck Pancakes *NF *EF
• Hash Brown Quiche *NF
• Hot Dog Buns (Chinese Sausage Rolls) *NF *EF
• Pizza Pockets *NF *EF
• Taiwanese Rice Balls *EF *GF
• Vegemite and Cheese Muffins *NF

Cheat's Chicken Curry Laksa

This is the ONLY Malaysian dish in my repertoire!! I'm Chinese/Malaysian born in Malaysia, and moved over to Australia when I was 3 (so I identify myself Australian), however will always come back to my heritage and culture! This is what I consider true comfort food! And my meat and 3 veg loving husband also loves this as this is soooo tasty!!!

Cheat's Chicken Curry Laksa

This is the recipe that everyone in my family uses for our laksa hit! We have tried A LOT of different curry laksa pastes (including homemade) but the Osha Curry Laksa Paste wins hands down as THE BEST curry laksa paste!!! You can get them in 1 kg or 180 gram bottles - this recipe uses half a 180 gram bottle per batch. I haven't seen this in Coles/Woolies but buy it from my local Chinese grocery shop. You can also get Chinese fish cakes/balls at your local Chinese grocery shop to add to the soup.

The storebought roast chicken is a trick my sister-in-law taught us, it adds a depth of flavour and the whole chicken is used! One x roast chicken actually gives me 2 x meals - I usually buy a roast chicken for a quick and easy lunch with salad and rolls, and the leftover bits of chicken and bones is then used in this laksa! 

This is one of my few regularly cooked non-Thermomix dishes! I am all for the Thermomix if it makes things quicker and easier, however this is just so easy on the stovetop - why change a good thing, right?!!?

I love this for lunch or dinner, and it feeds a crowd!!! This is also great to freeze in portions if you want a quick heat up mid-week meal!

CHEAT'S CHICKEN CURRY LAKSA

Ingredients:

1 x roast chicken (deboned, with meat and bones set aside separately)
1 litre chicken stock
1 litre water
400 grams coconut milk
90 grams 'Osha' Curry Laksa Paste (half of a 180gm glass jar)
Noodles of your choice 
Optional
Bean sprouts/vegies of choice
Fish cakes/balls
Top with spring onion or coriander

Method:

1. Place chicken bones, water and chicken stock in a large pot. Bring to the boil, then reduce to low heat and place pot lid on. Cook for a minimum 1 hour (the longer the better!)
2. When ready to serve, prepare noodles as per instructions on the packet. Place noodles in bowl with shredded roast chicken and (optional) bean sprouts/vegies.
3. Pour the stock mixture through a sieve into a medium to large pot to catch the bones. Place chicken stock back onto stove and add coconut milk, Osha Curry Laksa Paste, and (optional) fish cakes/balls, and bring soup to the boil.
4. Serve over noodles and enjoy!

Ingredients for the Chicken Curry Laksa soup!

 

Place chicken bones, water and chicken stock in a large pot

Bring to the boil, then reduce to low heat...

 ...and place pot lid on. Cook for a minimum 1 hour (the longer the better!)

When ready to serve, prepare noodles as per instructions on the packet. Place noodles in bowl with shredded roast chicken and (optional) bean sprouts/vegies

Pour the stock mixture through a sieve into a medium to large pot to catch the bones

 Place chicken stock back onto stove...

 ...and add coconut milk, Osha Curry Laksa Paste, and (optional) fish cakes/balls, and bring soup to the boil.

Serve over noodles and enjoy!

Pan Fried Brussel Sprouts

If you've never tried brussel sprouts, or have always grown up thinking it was the grossest vegetable in the planet, this recipe will make you into a No. 1 brussel sprouts lover!

Pan Fried Brussel Sprouts

My husband never used to be a huge vegetable fan besides the usual peas and carrots, however this is his favourite vegetable dish (probably due to the bacon and butter)! He always requests this especially when brussel sprouts are in season in the colder months of the year. I have been making this for years, another 'non-Thermomix' dish, as I just love the crispy fried goodness of the garlic, onion and bacon with the brussel sprouts! I make this to go with dinner, but I have also made a double batch of this as a side dish for big family dinners or lunches.

PAN FRIED BRUSSEL SPROUTS

Ingredients:

300 - 400 grams brussel sprouts (washed and cut in half, remove outer leaves if browned/yellowy)

1 tablespoon salt

1 red onion (diced)

1 tablespoon minced garlic

3 rashers of bacon (diced)

1 tablespoon olive oil

2 tablespoons butter

Salt and pepper to season

Method:

1. Place brussel sprouts and 1 tablespoon salt in a pot of water. Place over high heat until the water boils.

2. Once the water is brought to boiling point, strain the brussel sprouts and place on a paper towel.

3. In a frying pan (medium to high heat), fry the olive oil, butter, and garlic until browned.

4. Add red onion and bacon and fry until browned.

5. Add brussel sprouts and fry until browned, add salt and pepper to season.

Cut brussel sprouts in half

Place brussel sprouts and 1 tablespoon salt in a pot of water. Place over high heat until the water boils.

Once the water is brought to boiling point, strain the brussel sprouts...

and place on a paper towel to further absorb the water.

In a frying pan (medium to high heat), fry the olive oil, butter, and garlic until browned.

Add red onion and bacon and fry until browned.

Add brussel sprouts...

 and fry until browned, add salt and pepper to season.