Paul's [recipe] Corner

Kangaroo is the leanest meat available and it’s all Australian.. It’s good for you, it’s good for Australia and it’s in abundant supply, so eat it! Oh, and it tastes great. Serve it up with a spinach salad and you will never look so good in your chesty bond singlet.

This is so easy it is almost a cop out. It is a recipe I first made up for a cooking show about 10 years ago. If I was to make it now I would probably add some sliced shallots and corriander or parsley to the marinade.

1 packet of kangaroo rump steak
1 425g jar of spicy plum sauce
1 250 ml bottle of sweet Thai Chilli sauce

Slice roo fillet into 4cm long by 1cm thick pieces, throw into bowl with plum and Chilli sauce - ratio is up to your taste buds- I use a full jar of each. Leave to marinate for 1 - 5 hours. Cook on the hot plate of your barbecue at high heat. Kangaroo goes dry if cooked too long so pay attention and keep turning it. I dont subscribe as many others do that you can serve game meat rare. I prefer it to still be pink so as to retain moisture but not raw in the middle. Remember that the residual heat will keep cooking the meat after you have taken it off the Barbie.

Serve with potato and kumera thick cut (wedges) baked in the oven, a spinach salad and a black and tan (1\2 coopers ale and 1\2 coopers stout) or a Stella Artois.

SPINACH SALAD

1 large bunch of spinach
150 g sliced mushrooms
2 large tomatoes finely chopped
1 cucumber finely chopped
1\2 avacado finely sliced
2 rashers of bacon chopped
2 cloves of garlic chopped
juice of 1 lemon

Wash spinach remove stalks and chop finely.
Place in large salad bowl with mushrooms, tomateos, cucumber and avacado. Gently fry bacon with garlic. Drain on absorbant paper and add to spinach mixture (remove the fat if you want first) Add lemon juice, mix well, cover and chill before serving.