Slippery Bob

"Slippery Bob is a recipe adapted from The English & Australian Cookery Book. We have used the method as detailed in the book. However, the original recipe calls for kangaroo brains and emu fat, so we've recommended some modern-day substitutions. In its original form, this dish is 'bush fare, requiring a good appetite and excellent digestion'." Ross O'Meara, Gourmet Farmer Afloat

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 3 tbsp plain flour
• 2 tbsp cold water
• 4 kangaroo brains (see Note)
• salt and pepper, to taste
• 1 tbsp butter or pork fat

Instructions

Mix the flour and water to make a batter. Add the kangaroo brains and seasoning and put to the side to rest.

Heat the butter or pork fat in a medium-size pan over a medium heat. When the fat is starting to crackle, use a dessert spoon to shape the mixture to small-size fritters and place in the pan.

When a nice golden brown colour is achieved (usually after 3 minutes), turn the fritters over to cook the other side for a further 3 minutes.

To test the fritters, lightly press on them and if they are raw, you will feel that they are soft. 

Note

• You could substitude the kangaroo brains for lambs' brains.

This recipe is from Gourmet Farmer Afloat. Starts Thursday 19 February 2015 at 7:30pm on SBS ONE.

Read Matthew's wrap-up of The English & Australian Cookery Book

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.