Kangaroo Ragu Jaffles - Chef Recipe by James Viles

Name: Kangaroo Ragu Jaffles - Chef Recipe by James Viles
Cuisine: European, Mediterranean
Ingredients: 2 kangaroo tails; 2 brown onions; 4 garlic cloves; 16 slices white bread, buttered; Salt flakes, to serve; Lemon myrtle powder, to serve (optional); 3 brown onions, diced; 4 garlic cloves, minced; 10 overripe tomatoes; 1 Tbs and 1 tsp Tasmanian mountain pepper (optional); Salt flakes, to taste; 60mL olive oil; 80g butter; 40g plain (all-purpose) flour; 500mL milk; 100g gruyere or similar

Instructions

This recipe for kangaroo jaffles combines kangaroo tails with tomato and garlic ragu and béchamel sauce, for an unusual take on the humble toasted sandwich.

Updated at: Sat, 23 Nov 2024 08:51:10 GMT