From Sherree Johnson <email@example.com>
"I am writing this on behalf of my husband, who is the Executive Chef at the ANA Hotel Gold Coast, Australia. We are due to start at the Amara Hotel Saigon on November 1, 1995 where Magnus will be the Director of Food and Beverage."
[NOTE: Find Metric and Celsius conversions here.]
To cook the kangaroo: Season with salt and pepper. Heat a little peanut oil in a frying pan over high heat. When the pan is very hot, sear the kangaroo fillets, browning evenly on both sides. Transfer to a baking tray and cook in a preheated 225C oven for about 5 mins. Remove from the oven and set aside to rest in a warm place for 15 mins.
- peanut oil for sautéing
- 4 x 180 grams well trimmed fillets of kangaroo
- Salt and freshly ground black pepper to taste
- 500 ml strong veal stock
- julienned strips of zest from 1 large lime
- juice of 1 lime
- 20 gm fresh ginger, peeled and julienned
- Sugar to taste
- Salt and freshly ground pepper to taste
- Butter for mounting the sauce
- 4 tablespoons clarified butter
- 2 Granny Smith apples, peeled, cut in quarters and turned
- Pinch of sugar
- 16 walnut halves
To make the sauce: Reduce the veal stock by half and add the zest and juice from the lime and the julienned ginger. Set aside for 15 mins to allow the flavours to infuse.
Bring the sauce back to the boil. Add a little sugar to taste and season with salt and pepper. Over low heat whisk in enough butter to thicken the sauce and give a glossy finish. Set aside and keep in a warm place until ready to serve.
To cook the apples and walnuts: Heat the clarified butter in a frying pan. Glaze the apples in the butter then add a little sugar and water to caramelise.
In a separate pan, toast the walnuts in some clarified butter until golden.
To serve: if necessary, reheat the kangaroo in the oven. Slice the fillet across the grain and arrange the slices on heated, individual serving plates.
Garnish with the glazed apples and walnuts and serve with some sauce.
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Chuck Taggart (e-mail chuck)