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Tallong Midge Orchid

The Survivors
by Greg Stone

Fire in the Bush
by Greg Stone

More Road Kill
by Phil Mosies

Injured Native Wildlife
Emergency Management

Goldrush Grog
by Phil Mosies

Spring Purples and Pinks
by Greg Stone

Road Kill Recipes
by Phil Mosies

Penrose General Store

The Spotted Gums
by Greg Stone

Winter Fires
in Tallong

Tallong Road Safety and
Heritage Cooking Class

Road Kill Cookery
by Phil Mosies

I do a lot of walking around Tallong. I was tossing up whether to do a Road Safety article or a cooking item, and then the light bulb came on...I'll do both!

When you walk, you see everything happening around you, especially people's driving habits. There are a lot of new people moving to the area, and many more visitors who seem to have brought freeway speeds to country roads. I live right on the 60kph sign on Caoura Road, and I can tell you, if the police were to spend some time there at certain times of the day, a lot of people would be reaching for their back pockets.

The big red apple seems to be a green flag to start speeding, and its only a matter of time before there's a human tragedy; not to mention the wildlife that's killed almost daily. Which brings me to the "Cooking Class", my apologies to any "Greenies", but this is how it was in the earlier days of our area.

Kangaroo Casserole
Take the meat from the hind quarters of a kangaroo and cut it into neat pieces. Put these into a casserole with a finely chopped onion, a teaspoon of chopped parsley, a handful of stoned prunes, pepper, salt and a little sugar. Cover with water and cook in a slow oven for several hours. Thicken the gravy before serving and add, if available, a glass of white port. Serve with mashed potatoes, crispy fried rashers of bacon and a green salad.

Roast Wallaby
You may not often have occasion to roast a wallaby, because the eating of wallaby is not really encouraged. But, in case a wallaby comes your way, it's nice to know how to cook it, and the following recipe will help. Take your wallaby and a veal force meat stuffing for Wallaby. Like hare or venison, the wallaby must hang for several days, (except, of course, in hot weather).

Chop off the hind quarters (you can use these in the next recipe) and remove the paunch. Skin the wallaby, and leave it in cold water, long enough to drain the blood. Thoroughly wash the carcass, inside and out and fill it with the stuffing. Sew up the cavity or secure it with skewers, and truss up like you would a hare. Roast in a medium oven until tender, basting occasionally.

Wallaby Patties
Wash and chop the hind quarters of a young wallaby. Remove the meat from the bone and put through a mincer. Add a little onion and one or two well beaten eggs, according to the amount of meat you have. Shape into patties or rissoles and deep fry in fat until brown and cooked through. Serve with crispy fried rashers of bacon, brown gravy and red currant jelly.

Parrots Or Parakeets
These are sometimes eaten, but on the whole do not make attractive eating. There's a variety of parrot called Rosella, and a story of a housewife new to the country who on confusing the Rosella parrot with the Rosella berry, proceeded to try and cook a parrot to a jelly without much success! However, parrot pie is still eaten, but few would be familiar with its taste.

So don't forget
if your going to drive like Peter Brock ......STOP and pick up your ingredients!

For any old recipes you can't find, drop me a line...

Phil Mosies
c/o Southern Highland Way,
Wingello Post Office,
Wingello, NSW, 2579

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