Wednesday, June 24, 2009

Kangaroo Chilli... By Tom

Helen came into work with the most amazing looking chili for her lunch, and she kindly asked her husband to supply me with the recipe.. Kangaroos are pests here in Australia, and have a smaller carbon footprint, so using Kangaroo meat in cuisine is a step forward for the environment. I won't even get into the argument as to why we as a nation eat one of our national emblems! As an aside, emu,on the other side of the Australian Coat of Arms, is also very tasty. Anyway - here is Tom's recipe. Thanks, Tom!


500g Kangaroo mince

1 large onion, diced

Finely chopped garlic (I used almost half a bulb but that may be pushing it for some)

5 dried chillies, chopped

2 tomatoes, peeled and chopped

Tomato paste, approx. ½ cup

Salt, pepper

Italian Herbs


  1. Toss the onion, garlic and chili together in a frying pan with some olive oil until the onion caramelises.
  2. Add the roo mince and brown.
  3. Add the tomato and mix it all together for a few minutes.
  4. Add the tomato paste, Italian herbs and stir.
  5. Salt and pepper to taste.
  6. Cover and let simmer for approx. 10 mins stirring occasionally.

It should be noted that this simplest of simple recipes came out of me trying to make a spag. bol. sauce, believing I had tinned tomatoes, spaghetti sauce and pasta in the pantry. As it turned out, I had none of the above – a fact I only discovered after I had chopped the onion, garlic and chili as well as defrosting the mince.

Also, I thought I had pulled regular beef mince out of the freezer which, in fact, turned out to be roo mince.

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