Kangaroo Escalopes With Spinach And Anchovy Butter Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Ozzie term for kangaroo... Naturally the first thing a non-Ozzie, (and probably more than one Ozzie) eater will ask about kangaroo is--"What does it taste like?" This blurb from the accompanying article gives a hint. And it dont taste like chicken...
Directions:
"Most people wont have ever tasted kangaroo. It is a sweet,
strong-tasting meat, its texture and taste described as somewhere
between venison and liver...To eat kangaroo, you have to like game;
you have to like offal and you have to be a red meat eater...Its a
very big, very strong-tasting meat."
600 g kangaroo fillet, trimmed 2 bunches of English spinach
12 anchovy fillets
200 g unsalted butter 1 teaspoon lemon juice 1 teaspoon black
pepper freshly ground 1 teaspoon sea salt Olive oil
Slice the kangaroo fillet into thin slices, three per serve. Brush
with olive oil and sprinkle lightly with black pepper. Remove stalks
from spinach and wash leaves thoroughly. Plunge into rapidly boiling
water for 30 seconds. Strain and immerse immediately in iced water
to stop the cooking process and maintain the green colour. When
cold, remove leaves from water and squeeze out as much liquid as
possible. Refrigerate until ready to use.
Soften 100 g unsalted butter and blend in food processor with the
anchovies, lemon juice and a pinch of sea salt and pepper until
smooth. Scrape out onto a piece of foil and form into a sausage
shape. Refrigerate until firm Heat a large, heavy-base, cast-iron fry
pan or grill plate until hot. Toss in the oiled meat slices and
quickly sear on each side. Do not turn until the first side is
properly sealed--this does not take very long--and dont overcook.
Remove meat and rest in a warm place until all the meat slices are
cooked. In another pan, over medium heat, melt the remaining butter,
add the squeezed spinach and the salt and pepper, and stir until the
spinach is hot. Divide the spinach into four portions, spoon onto the
centre of the plate, top with three escalopes. Slice the anchovy
butter so it begins to melt over the hot meat. Serve immediately.
Makes 4 servings.
Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.
Posted by Stephen Ceideberg; June 4 1993.
Source from luhu.jp
strong-tasting meat, its texture and taste described as somewhere
between venison and liver...To eat kangaroo, you have to like game;
you have to like offal and you have to be a red meat eater...Its a
very big, very strong-tasting meat."
600 g kangaroo fillet, trimmed 2 bunches of English spinach
12 anchovy fillets
200 g unsalted butter 1 teaspoon lemon juice 1 teaspoon black
pepper freshly ground 1 teaspoon sea salt Olive oil
Slice the kangaroo fillet into thin slices, three per serve. Brush
with olive oil and sprinkle lightly with black pepper. Remove stalks
from spinach and wash leaves thoroughly. Plunge into rapidly boiling
water for 30 seconds. Strain and immerse immediately in iced water
to stop the cooking process and maintain the green colour. When
cold, remove leaves from water and squeeze out as much liquid as
possible. Refrigerate until ready to use.
Soften 100 g unsalted butter and blend in food processor with the
anchovies, lemon juice and a pinch of sea salt and pepper until
smooth. Scrape out onto a piece of foil and form into a sausage
shape. Refrigerate until firm Heat a large, heavy-base, cast-iron fry
pan or grill plate until hot. Toss in the oiled meat slices and
quickly sear on each side. Do not turn until the first side is
properly sealed--this does not take very long--and dont overcook.
Remove meat and rest in a warm place until all the meat slices are
cooked. In another pan, over medium heat, melt the remaining butter,
add the squeezed spinach and the salt and pepper, and stir until the
spinach is hot. Divide the spinach into four portions, spoon onto the
centre of the plate, top with three escalopes. Slice the anchovy
butter so it begins to melt over the hot meat. Serve immediately.
Makes 4 servings.
Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.
Posted by Stephen Ceideberg; June 4 1993.
Source from luhu.jp