Tagged: cucumber

Kangaroo with Thai Style Salad

Imagine my glee when I saw Lidl had Kangaroo on offer this week. I just had to have some. But what to do with it? I thought of sauces like a port or red wine sauce, chips or roasts or even rosti, but in the end I thought I’d give the kangaroo a chance to shine through and thought of something an Australian might have with it.

Not being an expert on Ausralian food but I do know that the South Eastern Asian thing is quite big there, and having watched so many Rick Stein programmes where he knocks up a dipping sauce or a dressing, I thought I’d do the same. And, I had everything already in my cupboards and fridge.

First I had to defrost the kangaroo which cost £3.99 for 300g. Not bad.

I then made up a dressing which consisted of

2 Limes, juice only
Fish Sauce, about half as much as the Lime Juice
Bird eye Chillis, I used 3, it was hot!
Sugar, Really you should use palm sugar but I only had demarrera and used 3 teaspoons.

I chopped the chillis finely and added them to the rest of the ingredients and then stirred till the sugar was disolved and let it marinade together for 20 minutes.

I then finely shredded a small red onion and added the dressing to it in a tub and let it sit again. I wanted the taste to infuse into the onion.

Now just make a normal salad, I used radish  cucumber tomato  and lettuce, all of which, apart from the lettuce, I again finely chopped.

I put the salad into a bowl and added the dressing and kept a little salad and dressing back to top off the kangaroo when I cooked it.

The kangaroo was just plainly seasoned with salt and pepper and fried for about 3 minutes each side. This left it gorgeously pink in the middle. I let it rest for a few minutes and then sliced it up and added to the salad and topped it with the rest of the salad and dressing.

I must say that it was all soooo goood. Carol was really struggling with the heat of the chilli, but as it was so nice, you couldn’t stop eating. The kangaroo was lovely and tender, not quite as tender as rump steak but the flavour was somewhere between beef and venison.
I would definately make that salad dressing again.
So with a hop, skip and a jump, I’m off to get some more Kangaroo.
Mugsie


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Baked Salmon with a different Coleslaw

Ok, have you sussed that I’ve still got a lot of Salmon left? Well what the hell to do with it is the quest and here is a recipe that should tickle yer cockles.

It involves cooking Salmon in a tin foil parcel. As it wasn’t cooked in Parchment paper, I can’t really call it “en papillote” as Frank would insist.

I had this with a nice tasty rice that I cooked in some chicken stock that I made previously. [see http://fabfoodblog.info/?p=74 ]

The “different coleslaw” is just a quick thing that I knocked up from things I had in the fridge.

For the Salmon you need er, salmon, and a piece of foil that is large enough to make a parcel that the salmon will fit in, without being too cramped

Place the salmon onto the foil and then add a glug of olive oil and a few slices of lemon and lime some sea salt and a twist of pepper and wrap the salmon up. Make sure the parcels are tightly done up at the edges as you don’t want the juices to run out.

 

Now put the parcels into a hot oven for 15-20 minutes

For the coleslaw , it’s easy to make your own as all it realy is , is shredded veg and mayonnaise. You could make your own mayo, or even an aioli or just use a shop bought one.  I was lucky as Frank had brought me some aioli ,(garlic mayo to me & you!) and mixed it with some low fat mayo.  For the veg ingredient I finely sliced beetroot, cucumber and spring onions

And that is is , take the salmon out of the oven, unwrap the parcel and slide the salmon onto your plate along with the coleslaw and rice

Squeeze some of the leftover lemon or lime over the fish and enjoy.

More Salmony stuff later on . Mugsie.