Tagged: Kangaroo

Peppered Kangaroo Steak with Mustard Sauce and Jersey Royals

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Looks good doesn’t it. It’s not burnt, it’s the pepper coating which with the meat and the sauce was a lovely combination. That was one highlight of the dish, the other was the Jersey Royals. I love waxy salad potatoes and usually buy in some Charlottes on a regular basis but this time of year is the Jersey Royal season. They are a little bit more expensive than regular new potatoes but the texture and taste is second to none.  There’s no secret way of cooking them, just boil in salted water for 15 minutes , drain and then toss in salted butter with herbs of your choice. Parsley, Dill, Mint or what I used, Chives. My chives are storming away covered in lovely purple flowers that can be used themselves sprinkled over salads etc.  As for the Jersey Royals I usually cook more than I need as both me and Carol just keep going back for more. I could just eat a plate of them alone.

For the sauce for two you need
2 Tbs Dijon Mustard
1 Tbs Wholegrain Mustard
Half glass of white wine
4 Tbs Cream or Creme Fraiche

Just put the lot in a small pan and reduce a little to a nice saucy consistency.

The Kangaroo was one of Lidl’s special offers. £3.99 for 300g. Ok you cannot guarantee the shape or amount of steaks you get but that’s up to you to sort out, I did get two even dishes out of 4 different shaped steaks. I have no ideas what part of the animal it is but I can vouch for it’s mild beefy flavour and tender texture. All I had to do was coat in a lot of ground black pepper and then fry on both sides for 3 minutes and rest a little.

I had some fine beans to hand so that was my veg sorted but honestly, if I had pre cooked potatoes, I could cook this live on Saturday Kitchen, telling stories of wild abandon and promoting this blog site and maybe my absent blogger’s new film, Go With God, of which I was too busy to do the catering, or too expensive, I can’t remember which but I did create some props. My conscience is clear now Frank.

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This I hope Olly Smith or as I call him, Incrediboy from The Incredibles would do his film and suggest a nice spicy Pinotage or Shiraz but eventually go for a Tempranillo  like we did.

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Then they could pass the dish along to guest Carol Kirkbride the weather girl and I could then beat Marcus Wareing at the omelette challenge. A perfect day or what.

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Oh, sorry, I seem to have wandered off there.  Dreaming of Carol’s warm front I think. Yes that was my wife Carol I was thinking of……… ahem.

You really must take advantage of these different meats that are around. They are incredible value and give fillet steak a very good run for it’s money.

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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