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
"Skippy" isn't something you make peanut sauce with in
Oz. It's an 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 don't taste like chicken...
"Most people won't have ever tasted kangaroo. It is a
sweet, strong-tasting meat, it's 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...It's a
very big, very strong-tasting meat."
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
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.
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.
Servings: 4 servings
Kangaroo Escalopes With Spinach & Anchovy But Recipe brought to you by Recipe Ideas
Categories: Australian; Fish; Meat; Seafood; Spinach
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, sadly, these early cookbooks were just very simple pictorial recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to food historians is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were separated into starters, entrees and afters, something that is very familiar to us today. Aspicius also tells us how the cooks of his times made use of a wide range of spices and herbs, including many that are still in use today such as bay, rue and dill. Moving on, there were a couple of books published in the 14th Century : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are nothing to do with the spicy food that appears on menues today, but rather recipes for the types of meals eaten by the rich and powerful of that period. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab cooking, such as coriander, parsley, basil and rosemary. These new spices and herbs led to a surge in cookery books, some of which still exist in private collections. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Kangaroo Escalopes With Spinach & Anchovy But recipe.
