600 g kangaroo fillet, trimmed and cubed
2 tsp coriander seeds, roasted and ground
1 tsp black pepper, freshly ground
2 medium-sized eggplants
1 tsp garlic cloves, minced
25 ml lemon juice
1 tbsp tahini
1/2 tsp sea salt
50 g yoghurt, plain
2 tsp parsley leaves, chopped.
Directions
Roll the cubes of kangaroo meat in the ground coriander seed and black
pepper, coating lightly. Skewer meat and put on an oiled tray until
ready to cook. Grill the eggplants until skins are black and
blistered. Cool slightly and skin them while still warm. Squeeze out
the bitter juices. Mash the flesh with a large fork gradually adding
the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill
the kebabs under (or over) high heat, brushing with oil to keep moist
being careful not to toughen the meat. Spoon the eggplant puree onto
the plates. Remove skewers and pile the meat cubes onto the puree.
Serve immediately.
Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From
an article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.
Courtesy, Mark Herron.
Servings: 6 servings
Char-Grilled Kangaroo Kebabs & Smoked Eggpl Recipe brought to you by Recipe Ideas
Categories: Australian; Grilling; Meat
The History of Recipes
We are able to read the history of written recipes back into the far past, certainly as far into history as the early Egyptians, and quite possibly further than that. However, sadly, these ancient recipes were just simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in Sumerian which describe 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 those who drank it feel blissful and exhilarated. As we move into The time of the romans around 25BC a man called Apicius created a number of documents describing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into appetizers, main course and afters, something that is very familiar to us today. Additionally, he informs us how the ancient chefs were skilled in the use of a wide range of spices, including some that we all recognise for example thyme, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including parsley and basil. These new foods and spices led to a torrent in manuscripts on cookery, some of which still exist in private libraries. During the next few centuries, the rich families of Wesstern Europe competed with each other to lay on the most exotic banquets, and because of this the best cooks and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century the formal cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and writing down recipes common in their social group. The revolution that is television brings us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Char Grilled Kangaroo Kebabs & Smoked Eggpl recipe.
