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August 2018

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CharGrilled Kangaroo Kebabs and Smoked Eggplant Puree Recipe

CharGrilled Kangaroo Kebabs and Smoked Eggplant Puree recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print CharGrilled Kangaroo Kebabs and Smoked Eggplant Puree recipe  PDF


600 g Kangaroo fillet, trimmed and
cubed 2 ts Coriander seeds, roasted and
ground 1 ts Black pepper, freshly ground
2 Medium sized 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. Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From an article by Shelli Anne Couch in the Sydney Morning Herald, 3/2/83. Courtesy, Mark Herron.

CharGrilled Kangaroo Kebabs and Smoked Eggplant Puree recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
690 people have voted
Last Reviewed on 2018-08-21



Tuesday, Aug 21 2018 Download & Print CharGrilled Kangaroo Kebabs and Smoked Eggplant Puree recipe  PDF   Barbecue recipes RSS   New

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