Tips and Hacks
To prevent cheese from molding, store it in an air tight container with a couple of sugar cubes.
Be sure to date and label the container.
| Quantity | Unit | Ingredient |
| 2 | whole | |
| 1 | part | |
| 2 | tablespoons | |
| 1/2 | cup | |
| 1 | cup | |
| 1 | large | |
| 1/2 | teaspoon | |
| 1/4 | teaspoon | |
| 1/2 | pound |
Salt
Black Pepper
Directions:
Soak the kangaroo brains in water and lemon juice for 1 hour. Remove the membranes and discard.
Boil a pot of water with 1 tablespoon of salt. Poach the brains in the salted water until firm.
Remove the kangaroo brains and allow to cool. Discard the salt water.
Meanwhile, combine flour, milk, egg, salt and pepper, for the batter. Set aside for 1 hour while the brains are cooling.
When brains are cold, cut into slices.
Melt the Emu fat in a large sauté pan. Dip each slice of the brain into the batter and fry until nicely golden brown.
Boil a pot of water with 1 tablespoon of salt. Poach the brains in the salted water until firm.
Remove the kangaroo brains and allow to cool. Discard the salt water.
Meanwhile, combine flour, milk, egg, salt and pepper, for the batter. Set aside for 1 hour while the brains are cooling.
When brains are cold, cut into slices.
Melt the Emu fat in a large sauté pan. Dip each slice of the brain into the batter and fry until nicely golden brown.
Submitted by Keldon C. See all my recipes. | May 11th, 2022
Filed Under:
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Cuisine: Australia
Tested and True
Wrap your celery in tin foil, also known as aluminum foil, when you bring it home from the store.
This will keep your celery delicious and crispy for up to 3 times longer.