Ingredient 35 - Kangaroo

Kangaroo is the renowned marsupial icon of Australia, which was first legalized for human consumption in the country in 1980 in South Australia. The kangaroo meat industry now exports to 55 countries, with meat only originating from free-range animals only.

Kangaroo meat popularity has soared recently, due to its ‘lean red meat’ appeal. Statistics today state approximately 15% of Australians will eat kangaroo meat at least four times a year.

The meat is extremely low in fat, with levels typically between 1-2%, and contains very high levels of protein and iron. Thus great care must be taken when cooking kangaroo due to its susceptibility to be overcooked and become dry and tasteless. Ideally the meat should be marinated for at least 20minutes prior to cooking and be served medium-rare

If not ‘game’ enough, any meat would suffice for this delicious salad!

Kangaroo Summer Salad with Honey Mustard Dressing

Serves 4

4 kangaroo fillets

4 sprigs mint

1 tsp minced garlic

2 tbsp olive oil

½ butternut pumpkin

3 large beetroot

1 tin cooked chickpeas

150g reduced fat feta cheese

small handful baby spinach

4 sprigs mint

Dressing:

1 tbsp chopped mint

1 tbsp wholegrain mustard

1 tbsp honey

½ tsp minced garlic

2 tbsp good quality light olive oil

salt, pepper

• Preheat oven to 175°.
• Remove skins of beetroot and pumpkin. Chop vegetables into small cubes – about 2x2cm. Place on baking tray and drizzle with olive oil. Roast in oven for 30min or until just tender.
• Remove mint leaves off the sprigs. Place kangaroo fillets in shallow dish and using your hands rub them well in the mint leaves, olive oil and garlic. Season with salt and pepper and place the dish in the fridge for 30min to marinate.
• Heat a frypan over medium-high heat, or alternately a barbeque. Panfry the fillets 3min each side, sealing each side, until medium rare. Let the fillets rest for 10min before slicing thinly.
• Rinse and drain the chickpeas well. Stir the chickpeas through the roasted vegetables, coating them well with olive oil and roasting juices.
• Finely slice the baby spinach leaves and mint leaves.
• To make the dressing place dressing ingredients in small bowl, whisk together until combined and then heat for 30sec in microwave until dressing is warm and bubbling.
• To arrange the salad mix gently together the roasted vegetables and leaves, layer with sliced kangaroo fillet and crumb the feta on top. Drizzle with dressing and gently toss to combine.

Ingredient 34 - Wasabi Peas

Wasabi also known as Japanese horseradish comes from the food family that includes cabbage, horseradish and mustard.

Wasabi can be eaten in its root of leaf form or more commonly as a paste. It is not for the naïve chilli patient, with its pungent flavour activating the nasal passages more so than the tongue. One is advised to enjoy it “at a leisurely pace, preferably accompanied by a favourite cold beverage.”

Wasabi peas are roasted dried peas that have been coated in a spicy wasabi coating. Here they prove to be more than just a snack food, providing a great variation to the boring crumbed chicken.

Enjoy!

Wasabi Pea and Macadamia Crusted Chicken on Soba Noodle Salad

Serves 6

2 x 100g packet Wasabi Peas

130g macadamia nuts

½ cup panko breadcrumbs

3 eggs

½ cup skim milk

5 chicken breasts

1 packet Hakubaku soba noodles (270g)

2 avocado

bunch of coriander

6 shallots

Dressing:

1 tbsp wasabi paste

3 tbsp soy sauce

1 tbsp rice wine vinegar

• Preheat oven to 170°.
• Place wasabi peas, macadamias and breadcrumbs in blender and blend until roughly chopped. Spread the mixture out across a shallow dish.
• Whisk eggs and milk in a mixing bowl.
• Take a chicken breast and ‘dunk’ it in the egg mixture and then coat well with the crumbs mixture, ensuring all the breast is covered and place on a baking tray. Repeat for the remaining breasts.
• Bake the chicken in preheated oven for 50min.  Let them rest for 10min before slicing carefully into thick strips.
• Cook the soba noodles according to the packet instructions, being wary that soggy soba noodles are not nice! Once cooled and drained place noodles in large salad bowl.
• Slice the shallots thinly in white section and thicker in green, and roughly chop the coriander. Remove skins and seeds of avocado and then thinly slice the avocado.
• Place salad ingredients on top of soba noodles, drizzle with dressing, and gently toss together. Serve with chopped green chilli if desired and extra dressing.

Ingredient 33 - Maple Syrup

Maple syrup is as North Americans might describe, as one of the many wonders of the world.

It is obtained via ‘tapping’ or drilling sugar maple trees, releasing a clear tasteless sap which is then boiled down to a sugary sweet syrup. A single tree can produce 30-50L of sap a year, yet when boiled down only produces 1L of syrup.

Maple syrup although part of the naughty sweet food group, contains fewer calories than honey as well as being a good source of zinc and magnesium.

The secret is in the quality of the syrup – ‘maple syrup’ is made entirely of maple sap, so be wary of the cheaper artificial imitations out there as they won’t taste nearly as good!

An indulgent dessert perfect to fix any rugby loss blues.

Chocolate Meringue with Banana, Maple Syrup and Hazelnut Topping

6 egg whites

1 ¼ cup caster sugar

2 tsp cornflour

2 tsp white vinegar

1 tbsp cocoa

2 tbsp hot water

3 bananas

250mL good quality maple syrup

3 tbsp thin light cream

¾ cup hazelnuts

30g 85% dark chocolate

• Preheat oven to 170°.
• Lay the hazelnuts on a tray and roast for 5min. Remove from heat, slightly cool the nuts and then rub them in a clean tea-towel until the skins slide off. Discard skins and roughly chop the nuts in half.
• Reduce the oven to 130°.
• Using electric beaters beat the egg whites until stiff. Gradually add the caster sugar 1 spoonful at a time, beating well after each addition. Place a little bit of mixture between two fingers and rub together; if you feel a gritty consistency then mixture must be beaten some more.
• Place the cocoa and hot water in a small mug and stir until it forms a smooth paste.
• Add the cocoa mixture, cornflour and vinegar to the egg white mixture and beat until well combined.
• Spoon the meringue mixture on a paper lined baking tray, forming a rectangular shape, and smooth the top with a spoon.
• Bake the meringue slowly in the oven for 1hr 20min or until the top is firm and cracked. Cool on tray.
• Peel and slice the bananas in half lengthways and then half again. Sprinkle with a little bit of lemon juice to avoid browning.
• Pour the maple syrup and cream in a deep fry pan and place the bananas gently flat side down in the liquid. Bring the mixture to a simmer over medium-low heat and then simmer for further 20min. Add the roasted chopped hazelnuts.
• To melt the chocolate, pour some boiling water in a large bowl and place another bowl on top so it seals over the other completely. Place the chocolate in the top bowl and stir continuously until melted.
• Once meringue is cool layer the banana mixture on top, leaving an inch border around the edges, drizzle with melted dark chocolate and serve with icecream.

Ingredient 32 - Brussels Sprouts

Brussels sprouts are the quaint and often ridiculed vegetable that forms part of the cabbage family. They are leafy little green gems, resembling mini cabbages originating from the area that is now known as Belgium.

They are one of the healthiest vegetables, rich in Vitamin C and E, folate and iron. One of the biggest mistakes made when cooking with Brussels sprouts is that they are often overcooked; leaving a very bad tainted flavour.

Cooked to perfection Brussels sprouts should be tender with a slight bite, and bright green in colour. That way I will guarantee you will fall in love with them!

Warm Brussels Sprouts and Pink Lady Apple Salad

Serves 4 as side salad

20 Brussels sprouts

½ tsp minced garlic

2 tbsp olive oil

2 Pink Lady apples

½ lime

cold water

100g feta cheese

¼ cup pine nuts

3tbsp good quality Balsamic Vinegar

• Preheat oven to 180. Toast pine nuts for 4-5min on baking tray until golden; be wary you don’t overcook and burn them.
• Quarter the apples and then slice further into small chunks. Place the apple in a small bowl, sprinkle over the juice of ½ lemon and then cover generously with cold water. Place in the fridge for 20min.
• Trim the Brussels sprouts by chopping off the stalk end, then slicing them in half lengthways.
• Heat the garlic and olive oil in a frypan over medium-low heat. Add the Brussels sprouts and sauté gently for 10min. Add the apple and sauté for further 4min or until the sprouts are lovely and tender.
• To arrange place the salad ingredients on a large serving platter, stir through the basil, sprinkle with feta cheese and drizzle with balsamic vinegar. Serve immediately.

Ingredient 31 - Wonton Wrappers

Wonton wrappers could be described as the Chinese version of pasta.

The wrappers themselves are made of flour, egg and water. Traditionally they are filled with a meat mixture, steamed or deep fried and served up as pocket sized little dumplings.

Today however the wrappers are become particularly versatile – used as savoury quiche bases, fried to form dipping crackers, steamed and served in soups, and turned into chocolate and almond dumplings.

Here the wonton wrappers take a twist on the traditional ravioli.

Naughty but delicious!

Pumpkin Ravioli with Balsamic Butter and Walnuts

Serves 3

Pumpkin – approx. 300g piece

⅛ cup freshly grated Parmesan cheese

½ cup Ricotta cheese

1 packet frozen Wonton Wrappers (square, 40)

3tsp good quality balsamic vinegar

6 tbsp butter

⅓ cup chopped walnuts

• Preheat oven to 180.
• Remove wonton wrappers from freezer and bring to room temperature.
• Slice skin off pumpkin and chop into small chunks. Place pumpkin on a baking tray, drizzle generously with olive oil and roast for 30min or until soft.
• Mash the pumpkin until smooth in a mixing bowl. Add the ricotta and parmesan cheese and mix well.
• Remove wonton wrappers from packet. Trim them into small squares with a sharp knife – approx. 4x4cm.
• To make the ravioli place a wonton square on the chopping board, spoon 1 good teaspoon of pumpkin mixture into the middle of the square, wet your finger with water and trace the square border, place a piece of wonton wrapper on top and then gently push down, allowing the wrappers to stick together. Make sure you squeeze out any excess air whilst doing this. Then gently press the fork tongs on the edges of the ravioli creating the serrated ‘fancy look’. Repeat with remaining mixture.
• Bring a large saucepan of salted water to the boil. Gently spoon around 4 ravioli into the boiling water and cook for about 3min or until edges curl up and the ravioli float to the top. Remove and drain. Repeat with remaining ravioli.
• Be careful not to overcook the ravioli as this causes the wonton wrappers increase greatly in size, become very floppy, and you will also lose the serrated fancy edge.
• Heat a fry pan over medium-low heat. Place the butter and walnuts in the pan and simmer for about 2min until bubbling, add the balsamic and simmer for a further 2min.
• Arrange the ravioli on plates, spoon over the balsamic butter mixture and nuts and serve immediately. 

Ingredient 30 - Pickled Ginger

Pickled ginger or Gari as the Japanese would say is a sweet, thinly sliced young ginger, pickled in a sugar and vinegar solution.

Homemade pickled ginger resembles a pale yellow to slightly pink colour, whereas the commercially bought ginger at the supermarket is often psychedelic pink from artificial coloring.

It is most commonly served with sushi to help enhance the flavours, but can be eaten between different servings of sushi to help cleanse and neutralize the palate before the next flavour injection.

So for the fellow sushi lovers out there – enjoy this delicious salad!

Salmon and Pickled Ginger Sushi Salad

1 salmon fillet – skin off

1 medium sweet potato

2 tbsp olive oil

1 cup sushi rice

2 cups cold water

3 spring onions

½ continental cucumber

1 large handful snowpeas

½ avocado

½ red onion

1 handful of baby spinach leaves

¼ cup pickled ginger, drained

Dressing: (optional – can just use soy sauce)

½ lime

4 tbsp rice seasoning

1 tbsp fish sauce

1 tbsp sweet chilli sauce

• Preheat oven to 180.
• Remove skin of sweet potato and slice across width into 1cm thick pieces, then half again forming semicircles.
• Arrange sweet potato on baking tray, drizzle with olive oil and roast in oven for 20min or until tender.
• Rinse the sushi rice under tap water at least 3 times until water is clear to remove extra starch. Place in a rice cooker with 2 cups of tap water and cook according to machine. Once finished remove immediately, spread across a tray and sprinkle with 3tbsp rice seasoning. Stir well and place in freezer for 20min or until cool.
• Heat a frypan over medium heat. Sear the salmon steak on each side for a minute until crisp. Place in the oven for a further 10min until cooked. Allow to stand for 10min to cool, before flaking the fillet into small pieces with a fork.
• Slice the shallots thinly in white and thicker in dark green sections. Chop the cucumber thinly into circles. Top and tail the snow peas and half lengthways.  Roughly chop the spinach leaves. Slice the avocado into long thick pieces and drizzle with a little lime juice to prevent browning prior to serving.
• Drain the pickled ginger and roughly chop.
• To make the dressing, which is optional, combine remaining rice seasoning, fish sauce, sweet chilli sauce and lime juice in a jar and shake well.
• To arrange the salad lay the rice on a large serving platter. Mix in the salad ingredients, lay the salmon on top, sprinkle with pickled ginger and drizzle over some dressing.
• Serve with extra soy sauce, lime and chopped chillis.

Ingredient 29 - Puffed Brown Rice

Puffed brown rice is a popular alternative to the usual puffed grains used in cereals for those gluten intolerant.

The process of puffing grains dates back to the 1930s and is created by exposing the product to high pressures with steam that ‘pops and bloats’ the kernel into a much larger size. The three most common puffed grains used are rice, wheat and corn, seen in cereals such as Coco Pops and Rice Krispies.

One of my little obsessive traits in life I will admit is my breakfast routine of muesli, fruit and yoghurt. Hence the inspiration for this recipe.

This cereal I will admit is perfect; it is not overly sweet, contains the perfect ratio of grains to seeds to dried fruit, feels light, is absolutely delicious, and will guarantee you a fabulous start to the day!

The Ultimate Toasted Gluten-Free Muesli

Makes 1 large container

2 cups puffed brown rice

2 cups puffed quinoa

2 cups gluten free cornflakes

¾ cup whole almonds

½ cup pepita seeds

½ cup sunflower seeds

½ cup pure apple juice

¾ cup honey

½ cup finely chopped dried apple

½ cup dried cranberries

• Preheat oven to 150°.
• Place the puffed grains, cornflakes, almonds and seeds in a deep baking dish.
• Heat the honey and apple juice in a microwave for 2min until bubbling. Mix well together.
• Pour the liquid over the muesli ingredients and mix well. Place in the oven and toast for 30minutes, removing the tray every 5min to mix together. It is important to do this to ensure no nuts or flakes are burnt!
• Remove from the oven, stir through the chopped apple and cranberries, and let the muesli cool completely.
• Serve with fresh fruit, greek yoghurt and milk.
• Between breakfast sittings store in a dry well sealed container. If the cereal does get a little soggy, a quick re-toasting in the oven will work like a treat.