Australia Day recipes, Kangaroo Pie, riberry cooking, australian native food

As the rain comes bucketing down and even our ?Plan B? for Australia Day celebrations are cancelled I comfort myself with the knowledge that this means I can happily lie in bed all day and not feel the least bit guilty.

As we speak it is now 10.25am and I have my computer in bed with me and no intention of moving. My dear husband has bought me my usual breakfast in bed, of a cappuccino, and I have settled in for the day.

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Our Australia Day plans have been cancelled for the second time as my friends have been flooded in, their home was to be the venue for our celebrations.? Thankfully their home is high and dry, but the access road into the property is underwater.

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So alas, all I can do is share pictures of what we are now eating on our own, for a very quiet solo Australia Day.

I love our native Australian flavours so I prepared a Kangaroo Pie with Riberry. The flavour of the pie is rich and meaty, with a fresh, sweet Eucalyptus after taste from the Riberry. The inclusion of a cup of wine gives the pie depth of flavour and the potato layer adds a real comfort food feel. ?It is perfect for this miserable weather.

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Ingredients:

Filling:

1kg Kangaroo Mince

1 cup red wine

1 cup Riberry

1 onion diced

2 cloves garlic grated

2 Tbs sugar

1 cup water

3 t/s cornflour

Mash:

4 medium potatoes

50gm butter

? cup milk

1 sheet shortcrust pastry

1 sheet puff pastry

Method:

Preheat the oven to 170 degrees

Kangaroo mince pie

In a large saucepan cook the mince, wine, onion and garlic. Break up any larger pieces of mince as you stir.

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Continue to cook until the meat is done.? Add the riberries and sugar, cook further until the wine is mostly absorbed.

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In a cup make a watery paste with the cornflour and water. Add the liquid to the mince and stir until the mixture thickens slightly and the liquid becomes a gravy. Leave to cool.

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Line a pie dish with the shortcrust pastry. Bake the pie shell blind for 20mins or until just golden. Remove the baking beads and cook the base for another 10 minutes taking care not to colour the sides of the pie too much. Remove from the oven and reserve for later use.

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Boil the chopped up potatoes. Drain the water and add the milk and butter. Mash until smooth.

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To assemble the pie, pour the minced meat into the pie shell and smooth over evenly. Add the layer of mashed potatoes and again smooth the potato over the meat base.

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Place the sheet of puff pastry over the pie and trim to size. Add a slit in the centre for the heat to escape.

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Bake for 10-15 minutes on 200 degrees until golden.

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Serve!

Happy Australia Day everyone, I hope your plans weren?t ruined by the weather.

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