#1
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infestation
I have had a terrible time with the aussi infestation in the shed. They are taking over everything!!!!
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44 GPW, 43 MB, 42 trailer, 43 cckw 44 MORRIS C8, M-3A1 SCOUT CAR 41 U/C, 42 U/C x 2, 44 U/C 42 6LB GUN and the list keeps growing, and growing.... i need help LOL |
#2
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Go the Kangaroo!
Aussie! Aussie! Aussie! Oi! Oi! Oi!
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Film maker 42 FGT No8 (Aust) remains 42 FGT No9 (Aust) 42 F15 Keith Webb Macleod, Victoria Australia Also Canadian Military Pattern Vehicles group on Facebook https://www.facebook.com/groups/canadianmilitarypattern |
#3
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You think YOU got problems?
This thing has moved in and just won't budge from the yard :dh: |
#4
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Just watch out that it does not get too friendly with some of your local critters or you could end up with a whole heep of these little buggers running around!
Phil...
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collection includes:- Chev "BLITZ's" (CMP's) Inc:- No.8 FGT, C8A HUW, C15, No.9 GCT (sold) Milt Land Rovers Inc:- 58 "gun buggy", 60 FFW, 70 FFW, 71 10 seater Wgn, 69 GS. M3 Stuart Light Tank "hybrid" FV1600 Humber FFW/cargo Mk1 Ferret scout car (waiting restoration) Various trailers Inc:- K38, "Ben Hur" 1 ton, 200 Gal "Humber" water tank Tlr, Aust jeep, Landrover recovery. Milt Radios etc etc... |
#5
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You mean like this?
Cheers, Dave
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#6
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Skippy
KANGAROO STEAKS WITH RED WINE SAUCE
1 cup good-quality 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 1/2 cup cream Preparation time: 20 minutes + 2 hours marinating Total cooking time:10 minutes Serves 4 Combine wine, chives, garlic and onion in bowl. Add kangaroo meat, toss until coated. cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Remove meat from marinade, drain. Reserve marinade. Heat oil in pan; add meat. Cook over high heat 2 minutes to seal sides, turning. For rare meat, cook 2 more minutes. For medium meat, reduce heat to medium, continue cooking for 3 minutes. (If using steaks cook for 3-4 minutes, turning occasionally.) Remove meat from pan. Cover and keep warm. Add reserved marinade and cream to pan juices, bring to boil. Reduce heat to low and simmer uncovered 3 minutes or until sauce has reduced and thickened. Slice cooked fillets thinly and serve with warm sauce. Serve with mashed sweet potato and steamed sugar snap peas. Note: Kangaroo meat has a very low fat content and will become dry if overcooked. Cook it to rare or medium stage only and leave for a few minutes before serving. This will produce tender, juicy kangaroo meat. |
#7
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You forgot the last step in the recipe:
"Throw out the whole mess and send the wife out for Kentucky Fried Chicken."
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SUNRAY SENDS AND ENDS :remember :support |
#8
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Menu
I can see you're in need of some food education, Geoff so when you're downunder (in the not too distant future) here's your custom menu:
Kangaroo steaks (smothered in maple syrup) Crocodile pan fried (smothered in maple syrup) Emu burgers (smothered in maple syrup) Possum curry (smothered in maple syrup) Witchety grubs (yum!) (smothered in maple syrup) together with some good bush tucker such as quandong jam and to top it off there's toast and vegemite for breakfast. The theory is once the maple syrup goes on you won't taste anything underneath it anyway.
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Film maker 42 FGT No8 (Aust) remains 42 FGT No9 (Aust) 42 F15 Keith Webb Macleod, Victoria Australia Also Canadian Military Pattern Vehicles group on Facebook https://www.facebook.com/groups/canadianmilitarypattern |
#9
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Re: Menu
Quote:
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#10
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Roo and Emu
Ya gotta love this country. I mean we cook and eat both of the animals on our national coat of arms.................
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#11
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Re: Roo and Emu
Quote:
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SUNRAY SENDS AND ENDS :remember :support |
#12
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Re: Menu
Quote:
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SUNRAY SENDS AND ENDS :remember :support |
#13
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Psssstttt
Hey you food lovers, I don't want to upset Ron so don't tell him of this post, but he has a lovely looking young stag named Peter on the I Luv MLU thread. (HELLO BREAKFAST).
Sorry Ron if you read this, sometimes I just can't help myself. Gastronomic Bob |
#14
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When you use the words "lovely" and "stag" in the same sentence, I start to worry...
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SUNRAY SENDS AND ENDS :remember :support |
#15
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Australian Galah Soup
The Australian Galah is a medium-small parrot, grey on the back, pink breast, white crest, and are found in vast numbers all across Australia. While being highly intelligent they are also the craziest birds on the planet, making noise far beyond their size, and flying upside down whenever the mood strikes them. Hanging upside down from branches and powerlines (alive!) is a reasonably common way to see them. They are not renowned for good eating, but there has been centuries of research into the topic. The following recipe is its result * 1 large saucepan, filled with cold water * 1 galah, plucked and cleaned * 3 riverstones of reasonable size * seasoning to taste * campfire Place galah, stones and seasoning into cold water. Place saucepan onto fire, and bring to the boil. Continue to boil, replenishing water as necessary. Boil until stones are soft and tender. Throw out the galah and water and eat the rocks. NOTE: Rocks may be substituted with an axe head.
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Howard Holgate F15 #12 F15A #13 (stretched) F60S #13 C15A #13 Wireless (incomplete) |
#16
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Quote:
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SUNRAY SENDS AND ENDS :remember :support |
#17
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Or to feed a crowd:
GENUINE AUSTRALIAN CAMEL STEW
NOTE: Recipe requires a quite “large” camp oven. Ingredients: 3 medium sized camels 1000 gallons brown gravy ˝ ton salt 1 ton pepper 500 bushels potatoes 200 bushels carrots 3000 sprigs parsley 2 small rabbits Preparation: Cut camels into bite sized pieces (this may take awhile so start early). Cube vegetables (seek assistance where available). Place meat into pan and cover with brown gravy. Simmer slowly for 4 weeks. Garnish with Parsley. Serves 3800 people. If more are expected add 2 rabbits.
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Howard Holgate F15 #12 F15A #13 (stretched) F60S #13 C15A #13 Wireless (incomplete) |
#18
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Re: Howard
What do the camels think of this?
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SUNRAY SENDS AND ENDS :remember :support |
#19
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Re: Re: Howard
Quote:
HH
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Howard Holgate F15 #12 F15A #13 (stretched) F60S #13 C15A #13 Wireless (incomplete) |
#20
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I will sooner or later, Howard, and I'll take you up on that!
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SUNRAY SENDS AND ENDS :remember :support |
#21
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Drought
Jiff there seems to be a shortage of Camels, due to the drought. May I suggest an alternative menu item?
Australian Baked Camel 1x medium to large camel 6x lambs (or goats) 36x Chooks (chickens) 1x bag onions 1x apple Peel onions. Skin & clean the camel lambs & chooks. Stuff the chooks with the onions. Stuff the lambs with the chooks. Stuff the camel with the lambs. Place in a large oven for 4 days or until cooked through. Place apple in Camel's mouth for presentation.
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Howard Holgate F15 #12 F15A #13 (stretched) F60S #13 C15A #13 Wireless (incomplete) |
#22
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Recipe Book
Howard
You need to publish a small recipe book with all these original recipies. You can sell them through my stand at Corowa and then you will be able to afford a decent instrument panel for your truck. Salesman Bob |
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