Fresh fish ( Bass ) and yabbies . Caught them this morning at Boondooma Dam ( Qld. ) .

Yellow Perch that Billeeee cleaned and scaled for me.......Shirls said "Thanks Bileeeee

We had roast lamb a couple of days ago, so I'm doing a rice pilaf with left over lamb, a bit of broccoli dug up from the bottom of the veg compartment, lots of spices and coconut milk.

rredbeak wrote:

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Whats Kangaroo Like Boroma?

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 Really lovely Rod and very tender too.

I've cooked Kangaroo "steaks" a few times, Mr D likes it, but its difficult to cook, lotsa red juices run out and burn, you dont get that nice brown on the cooked surface like you do with beef.

I know I've already had a go at this, but we're a couple of days on now and I am excited - tonight we are having beef ravioli with a really basic sauce of tinned tomatoes and some herbs. So why am I excited? This is the first time in over 10 years since John was diagnosed with a wheat intolerance that we have found gluten free filled pasta (ravioli, tortellini etc), of all places Coles at Yeppoon. San Remo gluten free pasta is fantastic (unlike most of the brands that you get at health food shops) but they don't do any filled pastas, cross fingers tonights is going to be just like mamma would make.

Kantiki wrote:

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 Am I spoiled or what?

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 Definitely....

Not dinner, but breakfast this morning at a caravan, me and three mates had a huge cookup of lambs fry, onions, bacon and gravy

-- Edited by goinsoon on Sunday 13th of November 2011 09:34:17 PM

pauline wrote:

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Now that's my kind of food............love it, hope you had some bacon with it, that is a must.

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 oooooops! Reread edited post

Next rally is a tripe and onions in a light cream curry sauce

pauline wrote:

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Now I am hungry.............didn't eat much of the goat tonight...........forget the tripe won't go there.

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 From the goat I have tried, I would not bother with it again but I do like tripe cooked with white parsley sauce.

honestly,its amazing just how well used these small kitchens are utilised.all these meals are what we do at home in the full kitchen.

ohh ,Kantiki,
Can we come too? we dont eat much.....

Nothing wrong with that, sometimes I will just do scrambled eggs on toast for tea...............mainly Sunday night, it's easy.

I've tried roast young goat. Yummy!
Today I had a cook up. Skinless chicken thigh fillets cut up and browned with onions, added garlic, mixed herbs and a selection of fresh vegetables, simmered with a tin of diced tomatoes and tomato paste until I was happy with the result.
As that simmered I cooked some wholemeal pasta, then brown rice, cooled and bagged into small zip bags as an accompaniment to my chicken or anything else in my freezer.
I packed the chicken dish into small sealed plastic meal-sized containers and froze for future use.
When I'm on the road I can cook on the butane cooker and enjoy a great meal.
I always carry eggs and frozen bread in the car fridge. I carry small serve-sized containers of fruit, nuts, dry fruit, cereal, long-life milk, and Up-&-Go Liquid breakfast. I can make toast if I feel the need.
I live like this all the time, but it's particularly handy when I'm on the job and away for a few days or whatever.
I've pre-cooked meals and frozen for years because I can't stand sitting around thinking what I'm going to have for lunch or tea, peel a spud, cook a spud, eat a spud and wash up after a spud, although a spud in the mickywave is very nice with some mince meat concoction.
I sometimes cook a pack of Mac Cheese and add a small tin of tuna in springwater, but I need the zapper for that, although I probably could do it in the saucepan roadside.
There's always instant noodles in the cup if you're in a hurry.
One thing's for sure, you wouldn't starve if you travelled with me. All in the back of my car.