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LOCATION: Recipes >> Variety Meats >> Kangaroo 04

Print this Recipe    Kangaroo 04

Rack of Kangaroo in a Herb Crust
Serves 4

4 x 180 gms trimmed rack of kangaroo
20 gms each of fresh garden herbs e.g. coriander, lemon thyme, basil, parsley
2 eggs
2 artichoke
2 cloves garlic crushed
4 baby squash cups
1 pack shiitake mushrooms
1 tsp. yellow mustard seeds
50 ml cognac or brandy
1 pack snow peas
1 cup couscous
1 large carrot cut into flowers
1 broccoli head
50 ml yellow capsicum oil
50 ml green capsicum oil
80 ml virgin olive oil

In this dish we present a baked rack of kangaroo in a herb crust,
served with snow peas stuffed with couscous and garden herbs, carrot
flowers and blanched broccoli. We then create an appealing presentation
by using yellow and green capsicum oils to sauce the dish. Season
the rack with salt and pepper. Heat oil in a wok or heavy frying
pan to very hot. Brown the rack two minutes per side on all sides
then set it to rest cover with foil for 10 minutes. Finely chop
a mixture of fresh garden herbs mixed together. Beat eggs and dip
rack in egg mixture. Set the rack in a baking pan with the meat
side up. Sprinkle herb mixture on top of the meat side and pat
down firmly to form the crust. Bake rack in a preheated oven at
1800C for 8 -10 minutes.

Vegetables: Quarter artichoke and saute in fry-pan in olive oil
and garlic, season to taste. Blanch broccoli in boiling water for
three minutes. Cut carrots into flowers (or preferred) shape with
cutter then blanch in boiling water for three minutes. Blanch
yellow squash in boiling water for three minutes, scoop out centre.
Saute shiitake mushrooms, onion, mustard seed and cognac in fry-pan
in olive oil and garlic. Place 100 gm of couscous into a bowl and
cover it with warm water. Put it to the side and let the water
evaporate. Assembly Serve individual racks one per plate. Stuff
squash with shiitake mushrooms mix. Stuff snow peas with couscous
and fresh garden herbs. Sauce: Blend yellow capsicums in a food
processor, boil puree for 1 minute, then simmer on a low heat until
reduced by one third. Take off heat, add 40 ml virgin olive oil,
whisk and serve. Follow this procedure for green capsicums.

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