3 c Self-raising flour
1 tb Sugar; optional
1 can Beer; at room temperature
1 Egg; beat w/ 1 Tb water
Beer Bread Preparation
Combine flour and sugar, pour in beer and stir just until dry ingredients are moist.
Pour batter into greased and floured loaf pan and let sit for about 15 min. to rise.
Dough will be very gooey. Brush top with egg mixture and bake in pre-heated 375 F oven for about an hour or until pick comes out clean.
When done, brush top with butter. I like to add things like 2 cups shredded cheddar cheese and 2 tblsp. caraway seeds, or the cheese and some fresh chopped jalapenos or just use your imagination.
If you add these things, add them to the flour and mix well before you add the beer.
1-1/2 ts Corn oil
8 Chicken thighs
3/4 lb Onions — peeled and sliced
1/2 c Dry white wine
1 small Bunch cilantro/coriander
1/2 ts Salt
1/2 ts Freshly ground black pepper hopped
Chicken in Coriander Sauce Preparation
Heat the oil in a large non-stick skillet. When it is hot, add the thighs in one layer and sauté them over medium to high heat for 4 minutes on each side, until nicely browned.
Remove the chicken to a platter. Add the onions to the drippings in the skillet. Sauté for 1 minute.
Stir in the garlic, wine, and coriander stems, and sauté for 10 seconds longer.
Return the chicken to the skillet, add the salt and pepper, and bring the surrounding liquid to a boil.
Cover the pan, reduce the heat, and boil gently for 15 minutes.
Stir in the coriander leaves and serve two chicken thighs per person.
It’s Friday here in Australia as I write this, and I could think of nothing better than to share this delicious Curried Kangaroo Tail Recipe with you… and then you can wash it down with an Outback Beer Sauce (great for barbies, on snags, chops, steaks, and anything else you can enjoy at a BBQ!).
Curried Kangaroo Tail Recipe
Ingredients For Curried Kangaroo Tail Recipe:
Curried Kangaroo Tail
1 kangaroo tail
2 oz of butter
1 tablespoonful of flour
1 tablespoonful of curry-powder
2 onions, sliced
1 sour apple cut into dice
1 dessert-spoonful of lemon juice
3/4 of a pint of stock
salt
Method For Cooking Curried Kangaroo Tail Recipe
Wash, blanch and dry the tail thoroughly, and divide it at the joints.
Fry the tail lightly in hot butter, take it up, put in the sliced onions, and fry them for a few minutes without browning.
Sprinkle in the flour and curry-powder, and cook gently for at least bring to the boil, stirring meanwhile, and replace the tail in the stew pan.
Cover closely, and cook gently until tender, then add the lemon-juice and more seasoning if necessary.
Arrange the pieces of tail on a hot dish, strain the sauce over, and serve with boiled rice.
Time: from 2 to 3 hours.
Australian Outback Beer Sauce Recipe
Recipe Preparation: stir
Recipe Serves: 6
Ingredients for Australian Outback Beer Sauce Recipe
VB Beer
1 lg Can Tomato Puree
6 tb Worcestershire sauce
12 oz Beer
1/4 c Cider Vinegar
1 ts Paprika
1 ts Salt
1/2 ts Black Pepper
Australian Outback Beer Sauce Preparation
Combine all ingredients in saucepan. Simmer over low heat for about 30 minutes, stirring occasionally.
Perfect to use on top of any barbequed or grilled meats, make sure you save a couple of cans of beer to enjoy with your food!
If you’ve ever wanted to learn how to make your own alcohol at home, check out this Complete Guide To Wine-Making, and make your own wine at home easily!
While I’m in a patriotic sort of a mood, and to follow on the whole Aussie theme, here’s a good bit of classic Aussie humour to give you a laugh…
1. In a large steel saucepan heat the oil and then add in the onions to fry over a high heat. When the onions have started to go translucent then add in the Black and Green Cardamoms, Cinnamon Stick, Black peppercorn, finger chillies, Bay leaves, Salt and finally the Cumin Seeds. Continue to fry over high heat until the onions have turned a reddish brown colour. Make sure you keep on stirring.
2. Add in the ginger paste, garlic paste and fry for a few minutes adding some water. Make sure you keep on stirring.
3. Add the turmeric, coriander and chilli powder and mix in well. Add in a further ½ cup of water. Make sure you keep on stirring.
4. Add the chopped tomatoes and then lower the heat and continue to slow fry until the tomatoes have disintegrated into the sauce and the oil starts to separate. This may take a little time! Make sure you keep on stirring.
5. Add in the lamb and stir well to coat everything and then finally add in the yoghurt. Cover and let simmer for 45 minutes to an hour stirring every 5 or 10 minutes to stop it all catching and burning at the bottom of the pan.
6. The dish is ready when the lamb is soft and tender and the oil has once again separated from the sauce. Once cooked add in the juice of the lemon.
7. Garnish with chopped coriander leaves and serve with warm fresh Naan bread.
