| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Australian |
Polkadot, Lisa, Australian, Odd meats |
4 |
Servings |
INGREDIENTS
| 1 1/3 |
lb |
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 |
| 1/8 |
c |
Lemon juice |
| 1 |
tb |
Tahini |
| 1/2 |
ts |
Sea salt |
| 1 3/4 |
oz |
Yoghurt, plain |
| 2 |
ts |
Parsley leaves, chopped. |
INSTRUCTIONS
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.
Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.
Posted by Stephen Ceideberg; June 4 1993.
* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted
by LISA on 08-15-95
Posted to MC-Recipe Digest V1 #708 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9
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