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On our national day I’m writing a few words about our national emblem and how delicious it is. You should know how to select, cook, serve and eat roo and you should do it regularly because it contains 200% of your recommended daily intake (RDI) of awesome.
Kangaroos are animals of the family Macropodidae meaning “large foot”. Theoretically all kangaroo-like creatures are kangaroos but when the word is used it usually refers to the largest of the creatures, with words like wallaby used to describe the smaller ones. There are four main species of large kangaroo; the red, the eastern and western grey and the antilopine, and there are forty species of kangaroo over all. The four large main species, in particular the red, are the ones that go well with pepper sauce or rubbed with lemon myrtle olive oil and chopped thyme.
I have no idea why kangaroo meat isn’t eaten more often in Australia, it was legalised for consumption only as late as 1993 but that’s no excuse. It’s incredibly cheap, very high quality in that it is has tender flesh that is almost fat free, and is absolutely delicious. I think part of it is that people just don’t know how, so I’d like to clear some of that up. Here’s how to select, cook, serve and eat roo.
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Dinner in spring is always a little complicated, you have to resist the temptation to just prepare instead of cook. Cold cuts, salads etc. are easy to do when it’s 30 degrees and doesn’t heat up the house. But you run out of ideas pretty quick.
Tonight’s dinner was delicious. Rib eye steak, a garden salad with cucumber and avocado, and slices of fritter made from carrot, corn, shallot and paprika. If you’re curious. Here’s how to do it.
