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Cooked by: Chef / Ethnicity: Australian cuisine / Last Modified: 7/24/2008 / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
1 1/4 Quart(s) milk
600 Gram(s) Kangaroo fillet, trimmed
1 Ounce(s) salt
2 Teaspoon(s) Coriander seeds, roasted
1 Ounce(s) black pepper
1 Teaspoon(s) Black pepper, freshly ground
1 48/85 Pound(s) cheddar cheese
2 medium Eggplants
5 Cup(s) water
1 Teaspoon(s) Garlic cloves, minced
5 potato
25 Milliliter(s) lemon juice
1 Pinch(s) cayanne pepper
1 Tablespoon(s) Tahini
1/2 Teaspoon(s) Sea salt
50 Gram(s) Yoghurt, plain
2 Teaspoon(s) Parsley leaves, chopped |
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