Many middle-eastern recipes use goat meat, or lamb that is from breeds much less fatty than Australian lamb, and the spice profile is designed for stronger flavoured game meat. It means they often work well for kangaroo.
This is porridge to convert non-porridge eaters!
I saw an episode of Jamie Oliver’s American Food Revolution, where they were teaching people to cook corn on the cob with chili and lime. The flavour combination inspired these. They work really well.
I have been waiting for apple season to post this recipe. It is, like all the Muesli Bar Challenge recipes, fast and easy enough to knock up on a weeknight, and low fat, low sugar, low GI enough to belong in everyday school or work lunch boxes.
This toast topping has been a favourite for a few weeks now.
The kangaroo stuffed peppers were so successful that I decided to try the same stuffing with squash, which is also at the peak of its season.
Capsicums and chilis are right in season now and I’m harvesting both.