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Kangaroo Escalopes With Spinach And Anchovy Butter

Kangaroo Escalopes With Spinach and Anchovy Butter recipe image
This Australian main features Kangaroo fillet, trimmed 1 teaspoon Lemon juice, Of English spinach 1 teaspoon Black pepper freshly ground, Unsalted butter Olive oil. It delivers smooth, comforting richness, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 370.0
Dietary: Gluten-free
Description
This Australian main features Kangaroo fillet, trimmed 1 teaspoon Lemon juice, Of English spinach 1 teaspoon Black pepper freshly ground, Unsalted butter Olive oil. It delivers smooth, comforting richness, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 600 g Kangaroo fillet, trimmed
  • 1 teaspoons Lemon juice
  • 2 bn Of English spinach
  • 1 teaspoons Black pepper freshly ground
  • 200 g Unsalted butter Olive oil
Directions
  1. 1
    "Most people won't have ever tasted kangaroo. It is a sweet, strong-tasting meat, it's texture and taste described as somwe- here between venison and liverTo eat kangaroo, you have to like game; you have to like offal and you have to be a red meat eaterIt's a very big, very strong-tasting meat." These recipes are by Chris Manfield from The Paragon Cafe, Circular Quay. Slice the kangaroo fillet into thin slices, three per serve. Brush with olive oil and sprinkle lightly with black pepper. Remove stalks from spinach and wash leaves thoroughly. Plunge into rapidly boiling water for 30 seconds. Strain and immerse immediately in iced water to stop the cooking process and main- tain the green colour. When cold, remove leaves from water and squeeze out as much liquid as possible. Refrigerate until ready to use. Soften
  2. 2
    fillets 1 ts Sea salt

Nutrition Facts

Servings 6

Amount Per Serving
Calories 370.0kcal
% Daily Value *
Total Fat 40.7g63%
Saturated Fat 25.5g128%
Cholesterol 107.5mg36%
Sodium 40.5mg2%
Total Carbohydrate 1.9g1%
Dietary Fiber 1.1g5%
Sugars 0.2g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: anchovy, australian, black, blending, boiling, butter, english, escalopes, fillet, freshly, frying, grilling, ground, juice, kangaroo, lemon, main, oil, olive, pepper
Read it online: https://www.chefs-mate.com/recipe/kangaroo-escalopes-with-spinach-and-anchovy-butter/