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Title: Kangaroo Escalopes with Spinach and Anchovy Butter
Categories: Australian, Kangaroo, Ceideburg 2
Yield: 4 servings
600 g Kangaroo fillet, trimmed
2 bn Of English spinach
12 Anchovy fillets
200 g Unsalted butter
1 ts Lemon juice
1 ts Black pepper freshly ground
1 ts Sea salt
Olive oil
"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.
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