Variety Meats: Kangaroo 04 by Recipe Cottage

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	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.