Text 840, 75 rader
Skriven 2006-04-27 11:09:11 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CAMEL TASTED SHEEP 60427
================================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> There used to be a restaurant in Alice which served roast leg of camel

 JW> That would be something to experience. I am told it is beefy, but
 JW> drier, and somewhat gamy as venison is. But I understand the hump is
 JW> tender and flavourful being fatty.

As the hump is the reservoir for stored food, I would expect it to be
fatty, at least in a well-fed camel.  The lean meat from the leg is
low-fat, and tastes rather like hogget (2 year old sheep) or mutton.
 
 GJ> I have just heard that a powerful anti-biotic, 100 times more powerful
 GJ> than penicillin, has been found in wallaby's milk.

 JW> I had not heard that; I just googled and its all over the Australian
 JW> press not not yet the world press. It would be wonderful if something
 JW> comes of it. Come to think of it, mother's milk of all kinds might be
 JW> a rich area for research.

I think a lot of research has been done on calves' mothers' milk, but
not so much on that from other mammals.

Did you know that baby platypuses and echidnas don't have mouths
adapted for sucking, so after hatching they feed by licking milk which
the mother exudes onto her fur.

 JW> Title: Stir-Fried Hump With Five Shredding

Not much detail in that recipe, but some good ideas, if I ever get a
hump to try.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Emu, ostrich or kangaroo stir fry
 Categories: Australian, Kangaroo, Meats
      Yield: 8 Servings
 
      1 kg Emu, ostrich or kangaroo
           Fillet steak
      2 ts Grated ginger
      2 cl Garlic, crushed
      2 ea Spring onions finely chopped
    1/4 c  Soy sauce
    1/4 c  Oyster sauce
      2 tb Dry sherry
      2 tb Peanut oil
    1/2 c  Walnut pieces
      1 ea Large red capsicum, seeded &
           Cut into large strips
      2 ts Sesame oil
    1/2 ts Cornflour
    1/4 c  Beef stock
           Rice or pasta to serve
 
  Slice meat into thin strips.  Combine ginger, garlic, onion, soy
  sauce, oyster sauce and sherry.  Add meat, stirring well.  Store in
  refrigerator, covered for 2 hours or overnight, turning occasionally.
  Drain meat, reserve marinade.  Heat 1 tbsp oil in a pan, add walnuts,
  stir fry for 1 minute. Add capsicum, stir fry for 2 minutes.  Remove
  from pan and set aside. Heat remaining oil and sesame oil in the pan.
  Cook meat over high heat until browned, but not cooked through. Blend
  cornflour with reserved marinade until smooth.  Return vegetables to
  pan with marinade mixture, stir fry until thickened. Serve with rice
  or pasta.
 
MMMMM
 


... A mind stretched by new ideas can never go back to its original size.
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