600 g kangaroo fillet, trimmed
2 bunch of english spinach
12 anchovy fillets
200 g unsalted butter
1 tsp lemon juice
1 tsp black pepper freshly ground
1 tsp sea salt
1 olive oil
Directions
"Most people won't have ever tasted kangaroo. It is a
sweet, strong-tasting meat, it's texture and taste
described as somwe- here 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...It's a very big, very strong-tasting meat."
These recipes are by Chris Manfield from The Paragon
Cafe, Circular Quay.
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 main- tain 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 don't
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.
From an article in The Sydney Morning Herald by
Shelli-Anne Couch. 3/2/93. Courtesy, Mark Herron.
Servings: 6 servings
Kangaroo Escalopes With Spinach & Anchovy B Recipe brought to you by Recipe Ideas
Categories: Australian; Fish; Meat; Seafood; Spinach
The History of Recipes
Recipes as an idea can be observed far back into ancient history, in truth as far back into history as the early Egyptians, and potentially, even further back. In practice though, generally, these old records were just very basic pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to food historians is a series of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by the Romans. He recounts how the roman meals were separated into appetizers, main course and desserts, something that is very familiar to us today. Aspicius also describes how the chefs of Roman times were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks for example thyme, fennel and dill. Over the next few hundred years, the rich and powerful families of the West tried to serve up the most exotic banquets, and as a result the best chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes of the day. The arrival of TV gave us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Kangaroo Escalopes With Spinach & Anchovy B recipe.
