Yield: 6 servings
|1⅓ pounds||kangaroo fillet, trimmed and cubed|
|2 teaspoons||coriander seeds, roasted and ground|
|1 teaspoon||black pepper, freshly ground|
|2 \N||medium-sized eggplants|
|1 teaspoon||garlic cloves, minced|
|1⅔ tablespoon||lemon juice|
|½ teaspoon||sea salt|
|1¾ ounce||yoghurt, plain|
|2 teaspoons||parsley leaves, chopped.|
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.
Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From an article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.
Courtesy, Mark Herron.
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