sweet and sour sauce

3tbsp tomato sauce
3tbsp vinegar
1tbsp sugar
2tbsp corn flour
1 cup water
boil in saucepan till thick

steak and kidney pudding

2 1/2 cups plain flour
1/3 packet suet mix
pinch salt
mix with water then roll out
cut meat add 1tbspn gravox and 1 plain flour 1/2 tspn thyme 1 onion pinch pepper
place on dough with 1/4 cup of water roll up and boil for 2 hours

Boiled roly poly

2 cups flour
3/4 cup suet mix
pinch salt and sugar
mix with cold water
roll out fill boil for 1 hour

Cheese tarts

Ingredients
1/2 cup sugar
2 eggs
3/4 cup milk
1/2 tsp lemon essence
1tbspn plain flour
2 sheets of puff pastry
nutmeg

Method
Mix the eggs, milk, sugar and lemon essence together.
Using an egg ring cut 9 pastry rounds from each sheet of pastry.
Place the pasrty into well greased cupcake tins.
Pour mixture almost to the top of the pastry cases.
Sprinkle nutmeg on top and bake at 200degrees for 15 minutes

allow to cool on a wire rack.

Cheese and bacon scones

Ingredients
3 cups self raising flour
80 gms butter
1/2 onion
1/4 cup milk
1/2 cup of diced bacon
1 cup grated cheese

Method

Heat the oven to 200 degrees Celsius
Saute onions and bacon.
Rub butter into flour.
Make a well in the center and add milk
Add in cooked ingredients and cheese
Season and knead together
Roll the mixture out onto a flour surface
Cut into desired shapes and brush tops with milk
Place on a floured tray and cook for 25 minutes

Cinnamon pancakes

1 1/2 cups of self raising flour
1 1/4 cups of milk
1/4 cup sugar
1 Tbsp cinnamon

Instructions
Mix all ingedients well and leave to rest for 5 minutes
Heat some oil in a frypan.
Pour the batter into the pan until your desired size is reached.
Once all the bubbles have risen and popped turn over and cook for a further minute.

Peppered kangaroo fillet with sauted potatoes and cherry tomato jus

Kangaroo is a cheap alternative to beef and can be used in many dishes. It should not be overcooked to avoid toughness.

Ingredients

• Kangaroo fillets
• olive oil,
• black pepper and salt
• potatoes
• cherry tomatoes
• onion
• garlic
• butter
• red wine
• sugar

Instructions
Rub the fillets all over with olive oil and season well with salt and pepper.
Leave the fillets to rest, put the potatoes on to boil.
Cook the potatoes until they are just cooked.
Carefully peel the skins off the potatoes.
Once they are peeled slice them into little round pieces for sautéing.
Season a pan with olive oil on high heat and very quickly fry some garlic for flavour, then throw in the potato slices and a good stick of butter. Sauté the potatoes on a high heat until they are nice and crispy and golden on the outside.
Place the fillets into a hot pan with olive oil and sear quickly all over for a few minutes (depending on how thick the piece is).
When the fillet is almost cooked through, take it out and put it into the oven to finish cooking. It should only be in a moderate oven for a 10 minutes
Sit the fillets aside to rest.
Next in the same pan add the onions, cherry tomatoes and red wine to deglaze the pan, add a tspn sugar
Reduce it down until the onions and tomatoes are falling apart and the sauce is thick