LOCATION: Recipes >> Variety Meats >> Serves 4
|
 |
|
Serves 4
|
|
|
|
500 gms Southern Game Meat kangaroo fillets
40 slices prosciutto
1 bunch spinach
4 purple Congo potatoes
1 pack baby corn
chives
1 bunch spring onion bulbs
sprinkle dried herbs
50 ml red and yellow capsicum sauces
Lay 10 slices prosciutto flat for each fillet. Blanch spinach
leaves then lie 5 leaves on top of the prosciutto. Put kangaroo
fillet on top of the prosciutto and spinach leaves, roll and fix
in place. Bake roll in a preheated oven at 1800 for 10 -12 minutes.
Let meat roll rest before slicing (approx. 5 minutes) Cut purple
Congo potatoes into preferred shape and sizes, then blanch in
boiling water for 4 minutes and season. Lightly poach fresh baby
corn for 1 minute and wrap with chives. Saute spring onion bulbs
with fresh garden herbs and garlic. Assembly Cut roll into 4 even
slices. Present overlapping slices on plate with garnished vegetables
to the side. Drizzle red and yellow capsicum sauces over plate in
an attractive design.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
