Wangaralla, kangaroo curry and banana pies

We spent six weeks in Tasmania last year and as a real foodie I was eager to try all sorts of things I might never have come across before… and indeed I did! Different fish such as trevally and baramundi, different plants including wattle, different meat my favourite of which was wallaby…  I didn’t see kangaroo on any menus – although I did see kangaroos! We can get kangaroo meat in our local butcher, yes in Weston-super-Mare we have a kangaroo selling butcher.

Looking though old newspapers, a favourite pastime, I came across some recipes by ‘Jackeroo’. He prefaced his article with ‘the following recipes, although they may appear strange to some, are really very excellent, and only want one trial to convince’.

Kangaroo curry

  • young kangaroo,  cut into pieces
  • salt and herbs
  • 2 large tbsp curry powder
  • 1 tsp pepper
  • 1 dsp mustard
  • 1 dsp corn-flour
  • 1 bottle oriental pickles
  • 1 pint milk
  • rice to serve
  1.  stew kangaroo with salt and herbs
  2. when done add curry,  pepper,  mustard and mix well
  3. add corn-flour, {oriental pickles and milk
  4. mix up well, bring to the boil
  5. serve with rice

Boiled kangaroo? With pickles and milk? I might just give that a miss! How about this:

Wangaralla

  • 4 bandicoots  cut in pieces
  • 3 tbsp of curry powder
  • 1 tsp pepper
  • 1 dsp arrowroot
  • 1 dsp Worcestershire sauce
  • 1 dsp celery salt
  • 1 pint cream
  1. stew the meat
  2. mix all the other ingredients except the cream and add to the meat
  3. bring to the boil for 2 minutes
  4. add the cream
  5. serve with rice boiled in milk.

Apparently roast bandicoot is preferable, according to Jackaroo, to suckling pig. For an easy recipe, how about this for stingaree – which I guess might be stingray:

Stingaree

  • Stingaree
  • fish sauce
  1. cut off the flappers, boil them, and serve with fish sauce

So you have your fish course and a choice of entrées, now for dessert:

Banana Pies.

  • short crust pastry
  • ripe bananas mashed
  • sugar
  • cream
  1. roll out the pastry and line patty tins, reserving some for lids
  2. mix the bananas with sugar and cream and spoon into pastry cases
  3. cover with lids, bake in a quick oven (I guess a hot oven!)

I think I would bake the pastry cases blind, otherwise  can imagine some very soggy bottoms!

And to drink? Jackeroo recommends  Claret cup, bottled Claret or champagne cup:

 Claret Cup 

  • 1½ oz white sugar
  • 1 bottle Claret
  • 2 slices fresh lemon
  • 1 slice cucumber peel
  • 1 tbsp good brandy
  • 1 tbsp noyau or maraschino
  • nutmeg
  • 1 bottle soda water
  1. dissolve the sugar in 1 tbsp hot water and a little Claret
  2. pour into a jug, add all other ingredients except the soda water and let it stand for 15 mins
  3. add grated nutmeg and taste
  4. if the lemon or cucumber is too over powering (be very decided) remove
  5. add ice and soda water

It sounds interesting but would I sacrifice a bottle of Claret? probably not! There is a similar recipe for ‘Bottled Claret’; I’m not sure why it is called that, it’s the same ingredients apart from almond essence (2 or 3 drops) instead of nutmeg, and two bottle of soda water. The recipe for champagne cup sounds very fizzy…

Champagne Cup.

  • 1 bottle champagne
  • 2 slices lemon
  • large lump ice
  • 1 bottle soda water
  1. mix them all together

Having thought about all these recipes, I may possibly try the banana pie – would it benefit from brown instead of white sugar, and a dash of rum?

My featured image is of our curry plant

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