Tagged: onion

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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Chicken, Ham and Stilton Roulade, Crushed Roasted New Potatoes and Mushroom Sauce

Oooh, lets get fiddly.

I had two chicken breasts. Me and the missus wanted to eat them, but how could I “big” them up?

I looked in the fridge and saw some Stilton cheese.

I immediately thought of a song by Gong on the Live Floating Anarchy album where David Allen starts singing “Chicken and cheese, it’ll make you sneeze”

“That’s the one for me” I thought but there will have to be something else with it. I just knew I wanted to make a mushroom sauce to accompany it.

Then I cast my mind back through so many Masterchef episodes I’ve seen and thought of a ‘roulade’. [The word roulade originates from the French word “rouler” meaning “to roll”.[1] Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. – courtesy of wikipedia… for all of you who don’t watch Masterchef and therefore had no idea what a ‘roulade’ was! Frank]

I had some new potatoes, which I love but I needed some cruchy texture, so I thought I’d roast them.

That’s how my mind works. I open the fridge, stare at it for a few minutes and my brain starts playing on the fruit machine of ingredients until a winner comes up.

So what do we need:
Chicken breast – skin off.
Ham – Parma or I used Serrano
Stilton
Mushrooms
Onion
Chicken Stock
New Potatoes
Cream

First of all I parboiled some new potatoes and then, with a rolling pin, bashed them lightly to open them up.
Then I tossed them in olive oil and put them into a hot oven.

Next thing is to “roulade” the chicken.

Place a chicken breast inbetween some cling film or greaseproof paper, and bash it with a rolling pin to stretch it out. Then take some ham and place it on top of the chicken, then place your stilton on the ham.

 

Next roll the chicken into a cylindrical shape and then wrap it tightly in some tin foil

Stick this into the oven on a tray for 20 minutes and check your potatoes while you’re at it

Now make your sauce. It’s very easy, as you may have followed this recipe in a previous post.

Fry some onion and then the chopped mushrooms, add a glug of chicken stock and then add some cream. Reduce it till it’s a nice saucy consistency. I judge it by dragging a wooden spoon through it and if it leaves a line, it’s ready.

Now everything should be ready. Take the foil off the chicken and the potatoes out of the oven

Any juices that come from the chicken, add to the sauce. Maximum flavour, remember. Slice the chicken up evenly and your ready to serve. I placed the chicken on top of the mushroom sauce with the potatoes around and added some carrots. Choose whatever veg you like and VOILA!

Utterly scrumptious. I would add that I could have used a lot more cheese in the roulade, but hell, I’m not complaining.

Rock and ROLL ! Mugsie


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