yea, no kidding, I had to giggle a bit, but here it goes. I've never made these, nor do I plan to, whoa! hugs Syl*******
KANGAROO BALLS, DRAGGING IN SAUCE Yield: 12 servings ==MEAT BALLS============== 3 5/8 kg Kangaroo mince 1 kg Onion finely chopped. 500 g Carrots finely chopped 200 g Olives 300 g Capsicum, red & green finely chopped. 2 ts Pepper, white finely ground Sage, fresh finely chopped. Thyme, fresh finely chopped. Mixed herbs, dried Parsley, fresh chopped. 2 c Breadcrumbs, dry more may be needed, depending on the moisture level of the mince meat. 3 lg Eggs Flour, plain 1 ts Curry powder ==SAUCE=================== 1 l Sauce, tomato, -purchased from shop. 825 ml Soup, tomato -purchased from shop. 1 kg Tomatoes, fresh -peeled, diced. 1/2 kg Onions -chopped finely. 1 c Parsley, fresh -chopped finely. 2 ts Pepper, white 1 ts Sage, fresh -chopped finely. 1 ts Thyme, fresh -chopped finely. 1 ts Marjoram, fresh -chopped finely. 1 c Vinegar, rosemary 1/2 c Wine, red 2 c Cheese, matured -grated, for sprinkling. Take minced kangaroo steak and place in a large bowl. Add chopped onion, carrot, capsicum, chopped chives, herbs, eggs and spices. Mix thoroughly with your hands. Divide the mixture into two further bowls. Into one, add the curry powder and further mix in thoroughly. You can either leave the other meat mixture as is, or add a packet of dry chicken flavored soup mix, if so, mix in thoroughly. Allow to stand for 30 minutes. Place about 2 cups of plain flour in a large flat-based bowl. With a tablespoon, take small amounts of meat mixture and roll into small balls in the palm of the hands. Place enough balls in the flour to almost cover the base. Coat with flour. Half fill a large [electric] saucepan with water or stock. Bring to the boil. Place enough floured meat balls to cover the botton of a deep-fry basket and lower into the boiling water. Leave, occasionally stirring, until meat balls are cooked through. Remove and drain. Place cooked meat balls in a flat roasting tray. Continue until all meat mixture has been made into balls and boiled. Arrange the boiled meat balls one of two deep in several trays. * PREPARING THE SAUCE * Take the jars of bought pasta tomato sauce or home-made sauce and place in a large stew-pot. Over a moderate heat, stir, adding the chopped vegetables, herbs and spices. Continue to stir the mixture until all well blended. Reduce to a low simmer and leave a couple of hours. Taste test during the cooking and adjust spices accordingly. I found that I had to use the vinegar to counterbalance the sugar of some of the bought sauce. After a couple of hours of a slow simmer and reduction, I then poured the sauce over the kangaroo balls and left it overnight. One the next morning I sprinkled a grated matured cheese over the sauce and then placed the trays in the oven at about 200^C for about 1 1/2 hours, until the cheese had browned and the sauce had reduced. This was served with a 'hard' salad of thinly sliced vegetables [carrots, onions, olives, celery, apple, red and green capsicums, plus anything else that I could find! along with a dash of vinegar for dressing] and a soft salad of very finely sliced iceburg lettuce, green capsicum, radish, shallots, onions, and juvenile beet/radish/mustard greens/spinach/silver beet/onion/ chives/coriander/lemon balm from my garden, all in an OIL FREE Kraft Italian dressing. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
