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
It is possible to follow the history of `recipes` far back into the distant past, at least as far back into history as ancient Egypt, and maybe further still. Interesting though that is, mostly, these early cookbooks were just very basic hieroglyphic recipes for preparing food.
Progressing into The time of the roman empire 25BC a roman called Apicius wrote some documents detailing recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals were separated into starters, entrees and dessert, a style of dining still practiced today. Aspicius describes how the cooks of Roman times were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens such as thyme, mint and asafoetida. For the centuries that followed, the powerful and wealthy houses competed to serve up the best banquets, and consequentially the best cooks and their recipes were much in demand. Even so, it was during the 1800s that fine cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. The introduction of the TV gave us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Kangaroo Escalopes With Spinach & Anchovy B recipe.
