Batter-fried Vegetables
3/4 c Corn Starch
1/4 c Unsifted, all-purpose flour
1 ts Baking Powder
1/2 ts Salt
1/4 ts Pepper
1/2 c Water
1 Egg, slightly beaten
1 qt Corn oil
4 c Vegetable, cut in serving sizes (suitable veggies include: zucchini, carrots, onion, mushrooms, peppers, broccoli)


In bowl stir together first 5 ingredients. Stir in water and egg until smooth. Pour corn oil into large skillet, to depth of 1/2-inch, filling no more than 1/3 full. Heat over medium heat to 375 degrees F. Dip vegetables, a few at a time, into batter. (Stir batter occasionally.) Carefully add vegetables to hot oil, a few pieces at a time. Fry, turning once, 2 to 3 minutes or until golden brown and crisp. Drain on paper towels. Makes about 4 cups.

Hey Furph. An oily recipe like that an I can feel the gall stones welling up ready to cause grief  :'(
But anyway, how goes it ole galah cooker? Obviously still ahead of the undertaker. ::)
Still plugging along this end, tonight a nice saddle of roo, medium rare, in the CO, 1/2 burnt spuds n carrots, and the "jus" Chris came up with, marmalade, grainy mustard and a good belt of tawny port fairly set it orf, :P
cheers mikel ;)

Hey mate good to see ya still chewing hoppasaurus meat enjoyed some home made roo snags the other day bought some sausage meal from butcher suppy store in Toowoomba and mixed it with some roo meat I minced up meal was mushroom flavour and they turned out really nice gonna go for tomatoe flavour and bacon flavour as well I find that I prefer the real skins for the snags rather than the artificial and get very good results by using really cold water with ice mixed in using a 1" plastic pipe with a plunger made from 1/4" thick washer bolted to a piece of threaded rod with a handle attached to push the mix into the skins tasted bloody good as well and didnt shrink at all like most snags do gonna make more later on with meat scraps lamb belly flaps etc and use them on bbq as weather warms up

catch up later

---