Grilled Kangaroo
600 g Kangaroo fillet, trimmed and cubed
2 ts Coriander seeds, roasted and ground
1 ts Black pepper, freshly ground
2 md Eggplants
1 ts Garlic cloves, minced
25 ML lemon juice
1 tb Tahini
1/2 ts Sea salt
50 g Yoghurt, plain
2 ts Parsley leaves, chopped.
Roll the cubes of kangaroo meat in the ground coriander seed and black
pepper, coating lightly. Skewer meat and put on an oiled tray until ready to
cook. Grill the eggplants until skins are black and blistered. Cool slightly and
skin them while still warm. Squeeze out the bitter juices. Mash the flesh with a
large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley
and yoghurt. Grill the kebabs under (or over) high heat, brushing with oil to
keep moist being careful not to toughen the meat. Spoon the eggplant puree onto
the plates. Remove skewers and pile the meat cubes onto the puree. Serve
immediately.
Makes 4 servings.
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Mexico is bordered by the United States to the north, and Belize and
Guatemala to the southeast. Mexico is about one-fifth the size of the United
States. Baja California in the west is an 800-mile (1,287-km) peninsula and
forms the Gulf of California. In the east are the Gulf of Mexico and the Bay of
Campeche, which is formed by Mexico's other peninsula, the Yucatán. The center
of Mexico is a great, high plateau, open to the north, with mountain chains on
the east and west and with ocean-front lowlands lying outside of them.