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http://www.kangarooindustry.com/kangaroo-in-blood-plum-sauce.aspx Kangaroo in blood plum sauce Serves 4 Ingredients: 4 Kangaroo fillets 2 tablespoons Sichuan pepper and salt Blood plum sauce: ½ cup kecup manis ½ cup shao hsing wine 2 tbsp light soy sauce 6 garlic cloves, finely diced ½ cup EVOO 8 ripe blood plums Method: 1. Combine kangaroo with kecup manis, wine, soy sauce, garlic and half the EVOO in a large bowl. Cover and set aside to marinate for 2 hours. 2. Preheat oven to 200 degrees Celsius. Remove kangaroo from marinade and drain, reserving marinade. Heat remaining oil in a large frying pan and sear the kangaroo on all sides until lightly browned. Transfer to roasting tray and place in oven for 8 minutes on 200 degrees Celsius. Remove from oven, cover with foil and let rest in a warm place for 5 minutes. 3. Meanwhile in a small saucepan add the marinade and the pan juices and bring to boil. Half the plums and add and simmer for about 5 minutes, or until plums are tender and the sauce is slightly reduced. To serve: Finally, with a large knife or cleaver, slice the kangaroo, arrange on a platter and spoon over the hot plum sauce. Sprinkle with Sichuan pepper and salt. |