Share some Indigenous food and a yarn about study

If you’re thinking about study,there’s nothing better than catching up with your sisters and brothers to have a yarn about your decision. These recipes will help get everyone over to share some traditional home cooking and a good discussion about your study plans.

Once everyone’s bellies are full, talk to them about how important study is for you and why you’ve decided to pursue higher education.

Rainforest OystersThis is a great recipe to bring out when you

want to impress your brothers and sisters.

Rainforest oysters fresh from the ocean

in the native flavour of lemon aspen and

avocado are a deadly combination. Enjoy!

Ingredients:

» 12 oysters in the shell

» 1 teaspoon lemon aspen Juice

» 1 avocado » 1 pinch of salt

» 1 lime » Optional: edible flowers e.g. native violets

Method:Mix the lemon aspen juice, avocado and salt until it’s

smooth. Pipe about a teaspoon of the mixture onto

the freshly shucked oyster and garnish with lime juice

or edible flowers.

Source: http://cherikoff.net/rainforest-oysters/

Wattled CrocodileJump on a crocodile tail and wattle you get?

A delicious traditional treat that emphasises

the delicate taste of crocodile meat with

the fragrance and elegance of wattle. Once

cooked, slice meat thinly and serve with your

favourite sauces, or get your hands on some

bush tucker jam, mushroom sauce or fresh

greens.

Cage up the remainder of the croc in the

fridge and have later as a snack, or as a

yummy salad topper.

Ingredients: » 1kg crocodile tail » 60g wattle salt » 1 piece damp paperbark » Cooking twine

Method:Place the crocodile meet and sprinkle with the wattle

salt to coat evenly. Roll the meat to form a log shape

and set in the middle of the paperbark sheet. Wrap

well and tie securely with cooking twine. Place in a

microwave dish and cook on high for 5 minutes. Rest

for 5 minutes, invert the roll and cook for a further 5

minutes on high.

Chill overnight, then remove the bark from the

required amount of crocodile. Slice and serve.

Source: http://cherikoff.net/wattled-crocodile/

Puftaloons Australian Fried SconesFunny as the name may sound, puftaloons are an amazingly easy Australian fried scone. You can add pretty much anything you like to them; golden syrup, your favourite jam, vegemite, bacon or tomato sauce. This recipe is great for an afternoon yarn about study and most of the ingredients will already be in the cupboard!

Ingredients: » 1 cup self-raising flour » Pinch of salt » 2 teaspoons butter or margarine » ¾ cup milk

Method:Mix flour and salt. Using fingers, rub butter or margarine into flour until it looks like breadcrumbs. Make a well in the centre and mix in milt to form a soft dough. Knead lightly. Roll or pat out into 2cm squares and cut into rounds with a cutter or knife.Heat oil in a frying pan. Shallow fry puftalooks until golden and fluffy, turning over as needed.

Source: http://www.grouprecipes.com/125021/puftaloons---australian-fried-scones.html

Seared emu with an Illawarra plum and munthari compote

Seared emu with Illawarra plum and munthari

compote is a delicious reason to get everyone

together and share a good yarn. Don’t have

emu on hand? Try substituting with chicken.

Delicious!

Ingredients:

» 4 x 120g emu fillets

(primals from any muscle group)

» 2g mountain pepper salt

» 50ml canola oil

» 8 large Illawarra plums

» 50g munthari

» 20ml lemon aspen juice

» Blueberries, blackberries or Cape gooseberries.

» 20ml maple syrup

Method:

Season the emu fillets with mountain pepper salt and

pour oil over the meat. Leave to sit for 2 hours. Chop

the Illawarra plums into munthari-sized pieces, add the

munthari and the lemon aspen juice and heat in a pan for

2 minutes. Remove from the heat and add the remaining

fruits. Set the compote aside to cool and add the syrup.

To cook the fillets, drain the extra oil and quickly sear

both sides on a very hot pan or char-grill. Then place in

a hot oven for 3-4 minutes. Serve on hot plates with the

fruit compote.

Source: http://cherikoff.net/seared-emu-with-an-illawarra-plum-and-

munthari-compote/

Kangaroo steaks with red wine sauce

Nothing will fill the mob’s bellies faster than a hearty serve of

red meat. This recipe is a great main course and it’s guaranteed

to lay a good foundation for a good yarn about study.

Ingredients:

» 1 cup dry red wine

» 1 teaspoon chopped fresh chives

» 1 clove garlic, crushed

» 1 small onion, finely chopped

» 500g loin kangaroo fillet or 4 kangaroo fillet steaks

» 1 tablespoon oil

» ½ cup cream

Method:Combine wine, chives, garlic and onion in a bowl. Add kangaroo meat

and toss until coated. Cover with plastic wrap and refrigerate for at least

2 hours or overnight. Remove meat from marinade, drain and keep the

marinade.

Heat oil in a pan and add kangaroo. Cook over high heat for 2 minutes to

seal. Remove kangaroo from pan. Cover and keep warm. Add marinade

and cream to pan juices and bring to the boil. Reduce heat to low and

simmer uncovered for 3 minutes or until sauce has reduced and thickened.

Slice cooked fillets thinly and serve with warm sauce. Serve with mashed

potato and sugar snap peas.

Source: http://www.grouprecipes.com/87623/kangaroo-steaks-with-red-wine-sauce.html

CRICOS: QLD00244B NSW02225M TEQSA: PRV12081 1.1.D 09.2014

social.usq.edu.au

These deadly recipes will get the conversation going and once you’ve talked to your family,

talk to us!