Ingredients
600 g kangaroo fillet, trimmed and cubed
2 tsp coriander seeds, roasted and ground
1 tsp black pepper, freshly ground
2 medium 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.
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
Char-Grilled Kangaroo Kebabs & Smoked Eggplan Recipe brought to you by Recipe Ideas
Categories: Australian; Grilling; Meat
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into antiquity, at least as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that maybe, generally, these old cook books were just very simple pictorial recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in Sumerian which describe the making 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 and blissful. Progressing into The time of the romans around 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the chefs of Roman times made use of a wide range of spices, including a few that will be familiar to modern chefs such as basil, rue and dill. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy lands, including parsley, basil and rosemary. These new spices and herbs led to an eruption in books on cooking, the majority of which still exist in academic collections. During the next few hundred years, the upper-class families of Wesstern Europe tried to offer the most extravagent meals, and consequentially the best cooks and their collection of recipes increased in prestige. Even so, it was during the 19th century that fine cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing popular recipes of the day. By the time we get to the twentieth century, cooking books are starting to become popular mostly as a result of better eduction, people having more leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Char Grilled Kangaroo Kebabs & Smoked Eggplan recipe.
