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
We are able to track the history of written recipes back into the distant past, at least as far back as the Egypt of the Pharoahs, and possibly even further. However, these, old records were just basic hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to academics are a few tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a man called Apicius assembled some documents detailing recipes cooked by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main meal and desserts, something we still use today. This early Roman chef informs us how the ancient Romans were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs for example basil, rue and dill. During the following few hundred years, the powerful families of Europe competed to serve up the most extravagent banquests, and as a consequence, chefs and their recipes were at a premium. Nevertheless, it was during the 19th century that cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, trying out, and publishing the recipes of their peers. The revolution that is television brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Kangaroo Escalopes With Spinach & Anchovy B recipe.
