Porridge Biscuits

1 cup rolled oats
1 cup sugar
1 cup coconut
1 cup SR flour
1 rounded tablespoon golden syrup
125g butter
1 egg

Method: Melt butter and syrup. Add dry ingredients and egg. Mix well, spread into greased lamington tin. Slow oven 15 minutes until golden brown. Cut into squares while warm. Remove when cold.

Source: contributed by Joan Jenkins in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.90.

Kangaroo Kokonut

Take a fresh coconut and remove the outer shell from the flesh. Cut the coconut into small bite size squares and gently fry in butter for about 20 minutes. Serve warm with pre dinner drinks.

Source: A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.46.

Jesser's Roo Recipe That Tastes Great

Dip the meat in plain flour, brown in butter with onion, salt and pepper. When browned add about one litre of stock, or water, and simmer. Add four cloves, a blade of mace, one sprig of thyme, six peppercorns in a muslin bag, two rashes of bacon and the rind of one lemon. Simmer gently for about two hours until the meat is tender. When cooked, remove the bag of herbs, add two glasses of port and thicken, or reduce, to taste. Serve with your favourite vegies.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.97.

Hoppy Australia Day

Kangaroo Tail Soup

1 Kangaroo Tail, jointed

1 cup Split Peas or Pearl Barley

2 sticks Celery

1 Carrot

Onion

Salt and Pepper

Method: Cook all ingredients and simmer until meat falls off bone. Skim grease and strain - the meat can be used to make Kanga Burgers.

*

Kanga Burgers

Use Meat from Soup

Chopped Onions

1 slice Bread, soaked in Water

Salt and Pepper

1 Egg

Chopped Parsley

Method: Mix all together and form into patties, fry in hot oil or fat.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.124.