2 cups self raising flour
1 cup soda water
½ cup cream
1 teaspoon ground mountain pepper leaf
Macadamia oil for frying
Mix all ingredients thoroughly but do not over mix or knead the dough. Roll into a 3cm thick sheet and cut individual scones with a scone cutter or a glass. Lightly oil a cast iron pan and fry gently, turning over when golden brown. Cook for approximately 5 minutes on each side.
500g kangaroo mince
150g granny smith apples, grated
150g finely chopped onion
1 cup finely chopped parsley
100g blue cheese
1 cup plain flour
Salt and pepper to season
Mix mince, apple, onion, parsley and egg together. Season with salt and pepper then form into patties. Insert a small wedge of blue cheese into the centre of each patty. Dust with flour then cook in a medium heat pan that has been lightly oiled.
Split the scones, butter the inside and place in hot pan until centre is golden. Fill the scone halves with salad leaves, roo patties and condiments of your choice