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Receta Char Grilled Kangaroo Kebabs And Smoked Eggplant Puree
by Global Cookbook

Char Grilled Kangaroo Kebabs And Smoked Eggplant Puree
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Ingredientes

  • 1 1/3 lb Kangaroo fillet trimmed, cubed
  • 2 tsp Coriander seeds roasted, grnd
  • 1 tsp Freshly-grnd black pepper
  • 2 med Eggplants
  • 1 tsp Chopped garlic
  • 1 2/3 Tbsp. Lemon juice
  • 1 Tbsp. Tahini
  • 1/2 tsp Sea salt
  • 1 3/4 ounce Lowfat yoghurt, plain
  • 2 tsp Minced fresh parsley leaves

Direcciones

  1. Roll the cubes of kangaroo meat in the grnd coriander seed and black pepper, coating lightly. Skewer meat and put on an oiled tray till ready to cook.
  2. Grill the eggplants till skins are black and blistered. Cold slightly and skin them while still hot. Squeeze out the bitter juices. Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and lowfat yoghurt.
  3. Grill the kebabs under (or possibly over) high heat, brushing with oil to keep moist, being careful not to toughen the meat.
  4. Spoon the eggplant puree onto the plates. Remove skewers and pile the meat cubes onto the puree. Serve immediately.
  5. This recipe yields 6 servings.