KELDONS COOKERY MENU

KELDON'S COOKERY

Listing 382 Recipes in 325 Categories

Tell us your ingredient and we'll make you a Recipe
Advanced Recipe Search
Username:
Password:
this
this1
this2
Recipe Index All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Filed Under Main DishKangaroo
Kangaroo Escalopes & Anchovy Butter

Australia Australia
Shared by: Second Banana

600 gram trimmed Kangaroo fillets
1 teaspoon Olive oil
1 teaspoon ground Pepper
2 bunch English Spinach
200 gram Unsalted butter
12 each Anchovy fillets
1 teaspoon Lemon juice
1 teaspoon Sea salt

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Intermediate


Stove Top


20 Minutes


20 Minutes


40 Minutes



Average Rating:



This recipe has not been reviewed

Join the Discussion



Slice the kangaroo fillet into thin slices, three per serving. Brush with olive oil and sprinkle lightly with black pepper; set aside.

Remove stalks from spinach and wash leaves thoroughly. Plunge into rapidly boiling water for 30 seconds. Strain and immerse immediately in iced water to stop the cooking process and maintain the colour. When cold, remove leaves from water and squeeze out as much liquid as possible. Refrigerate until ready to use.

Soften 100g of unsalted butter and blend in food processor with the anchovies, lemon juice and a pinch of sea salt until smooth. Scrape out onto a piece of foil and form into a sausage shape. Refrigerate until firm.

Heat a large, heavy- base, cast-iron fry pan to hot. Add the oiled kangaroo meat slices and quickly sear on each side. Do not turn until the first side is properly, it will lift easily. Stay with it, be sure not to over-cook. Remove meat and rest in a warm place until all the meat slices are cooked.

In another pan, over medium heat, melt the remaining butter, add the squeezed spinach and the salt. Stir until the spinach is hot. Divide the spinach into four portions, spoon onto the centre of the plate, top with three escalopes of kangaroo.

Place the anchovy butter so it begins to melt over the hot meat. Serve immediately.





Don't just eat, Cook!!! Copyright © Keldons Cookery 1998 - 2018