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Kangaroo Cutlets
Serves 4

20 Kangaroo cutlets
200 gms couscous
4 baby carrots
2 artichokes
2 baby egg plants
1 tblspn sesame seeds
1 pack snow peas
bunch peppermint
sprig of rosemary
200 ml green peppermint oil
80 ml olive oil cracked pepper.

In this dish we pan-fry marinated kangaroo cutlets which are served
with a couscous timble, baby carrots, pan-fried artichokes,
char-grilled baby eggplant with a sprinkle of sesame seeds on top
and snow peas. The dish is sauced with a fresh peppermint and
peppermint oil sauce. Add olive oil to a hot pan and saute each
cutlet for approximately 2 minutes on each side. Leave to rest.
Place 10O gm of couscous into a bowl and cover it with warm water.
Put it to the side and let the water evaporate. Mould couscous
into a pyramid or any preferred shape, season with salt and pepper.

Vegetables: Pan-fry quartered artichokes. Blanch snow peas and
baby carrots in boiling water for four minutes. Chargrill eggplants
then slice thinly and season with white sesame seeds. Add a sprig
of rosemary.

Sauce: Blend of a bunch of peppermint into liquid puree, boil for
1 minute, simmer on a very low heat until reduced by 1/3. Take off
heat, whisk in virgin olive oil, cracked pepper and chopped
peppermint. Serve with peppermint oil sauce. Assembly Stack five
cutlets in a mound with bones up in the air, add vegetables to one
side and drizzle sauce over the meat and around the plate. Garnish
with sprig of rosemary.


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