Char-Grilled Kangaroo Kebabs and Smoked Eggplant Puree – Australian Food Recipes

Char-Grilled Kangaroo Kebabs and Smoked Eggplant Puree – Australian Food Recipes

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    Recipe ingredients and directions:

    Yield: 4 servings

    600 g Kangaroo fillet, trimmed

    -and cubed

    2 ts Coriander seeds, roasted

    -and ground

    1 ts Black pepper, freshly ground

    2 md Eggplants

    1 ts Garlic cloves, minced

    25 ML lemon juice

    1 tb Tahini

    1/2 ts Sea salt

    50 g Yoghurt, plain

    2 ts Parsley leaves, chopped.

    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.

    Category: Australian Recipes

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    Paul

    Owner of Recipe Flow

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