This one is actually sent to me by an autie who gave me permission to blog it (and keep him anon). And although he suggests kangaroo mince, keep in mind that in Australia there are sometimes so many kangaroos that if not culled they can end up starving themselves out (hmm humans may do that one day!) .  For those of you who are vegetarian (as I mostly am these days) you could swap the kangaroo for mushrooms & pecans and if you’re kosher or vegetarian, skip the bacon.  Anyway, here goes:

Australian BORN SKIPPY:

** Reasonable amount of olive oil for frying stuff up.
1 kilogram of Kangaroo Mince

Optional: 3 rashes of bacon
1 brown onion
1 spanish onion (Purple Onion)
2 teaspoons of oregano
1 teaspoon of coriander
1 teaspoon of thyme
1 teaspoon of rosemary

Dice up onion and spanish onion and white onion and fry in pan with. Fry up kangeroo meat with herbs. If you are do not eat bacon then don’t use bacon.

1 Zucchini (medium)

Grate zucchini and add to frying pan
Cook until it gets slightly brownish

1 red capsicum (medium)
1 green capsicum (medium)

Dice capsicum into small cubes and add to frying pan and cook until to reasonable soft.

1 can of tinned tomatos
1 can of lentils (500g)
1 can of red kidney beans (500g)

Optional: 1 Habanero (for winter – DO NOT USE powder because that’s an insult to the very idea that this is a pan dish and can be fried/fired up and skip the chilli if salicylate intolerant)

Drain beans and lentils and add to frying pan. Add the tin of tomatoes 5 minutes after you’ve added the drained beans and lentils.

You will need a reasonable large frying pan ideally a DEEP frying pan or paella frying pan and it makes enough to last about a week.

Serve with: Cous Cous or if your on the gluten free diet. Gluten free polenta or corn pasta (Cornmeal)

Happy cooking,