Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 1/3 x ca. 450 g | Kangaroo fillet, trimmed and cubed |
2 Teelöffel | Coriander seeds, roasted and ground |
1 Teelöffel | black pepper freshly ground |
2 mittel | Eggplants |
1 Teelöffel | cloves garlic minced |
1/8 Tasse | lemon juice |
1 Esslöffel | Tahini |
1/2 Teelöffel | sea salt |
1 3/4 x ca. 30 g | Yoghurt, plain |
2 Teelöffel | 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.
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93. Courtesy, Mark Herron.
by Lisa on 08-15-95
9
|
|
Anmerkungen zum Rezept:
|