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Kangaroo With Anchovy Butter
/ Cuisine: Australia

Ingredients

Qty unit Ingredient
1 1/2 pounds
3 tablespoons
1 teaspoon
2 bunches
1/2 pound
12 whole
1 teaspoon
1 teaspoon

Directions:

Remove stalks from spinach and wash leaves thoroughly. Plunge into rapidly boiling water for 30 seconds. Drain in a colander and immerse immediately in iced water to stop the cooking process. When the spinach is cold, remove leaves from water and squeeze out as much liquid as possible. Set aside in the refrigerator until ready to use.

Soften 1/4 pound unsalted butter and blend in food processor with the anchovies, lemon juice and sea salt, until smooth. Scrape out onto a plastic wrap and form into a sausage shape. Refrigerate until firm.

Slice the Kangaroo fillets into thin slices to make three per person. Brush with olive oil and sprinkle with black pepper.

Heat a large, heavy-base frying pan or grill plate until hot. Add in the oiled meat slices and quickly sear on each side. Do not turn until the first side is browned. Remove meat and rest in a warm place until all the meat slices are cooked.

In another pan, over medium heat, melt the remaining 1/4 pound butter, add the spinach. Stir until the spinach is hot. Divide the spinach into four portions, onto the centre of the serving plates, top with three escallops.

Slice the anchovy butter and place it on top of the Kangaroo fillets, so it begins to melt over the hot meat. Serve hot.

Nathan S. | December 3rd, 2021

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