|
-----------Chef2Chef Recipe Club - Volume 5 Issue 68 - October 1, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Today's recipes are from my witty friend (Mate)Tricia. She is from Australia and is another of our Top Forum Chefs. You may remember her week of Australian recipes from about a year ago. You'll notice that she uses metric measurements in most of her recipes, I've added the U.S. conversions for you. Hope I got them right. Here is a little information about the unique meats that she prepares for us today: Kangaroo meat is a fine textured soft meat with tender muscle fibers, virtually no fat and little connective tissue (collagen). Kangaroo meat is best served rare or medium rare rather than well done. When not overcooked and rested after cooking it is juicy and delicious. The Emu is from the ratite family and is a cousin of the ostrich. Today's health conscious consumers are discovering Emu meat. The red meat is an excellent alternative for health-conscious consumers who love the taste of traditional red meat, but desire lower cholesterol, fat, and calories. Crocodile meat is already big business in Australia where the novelty meat took a few years to catch on. Australia is one of the biggest crocodile meat markets in the world. Crocodile meat is said to taste similar to and have a higher protein content than pork or chicken meat, with a lower fat content. -------------------------------------------------- MAKE DEMI-GLACE PART OF YOUR GAME Minor's Demi-Glace is a light, velvety brown sauce made from reduced beef stock and accented with garlic and onion. This mouth-watering concentrate was created for professional chefs. It saves tons of time in the kitchen and costs less than 25 cents per serving! It's the perfect accent to your game dishes. For more information, click http://www.1shoppingcart.com/app/adtrack.asp?AdID=46920 , visit http://www.soupbase.com or call 800-TASTEBUD (827-8328). -------------------------------------------------- Kangaroo Fillet with Spicy Plum Sauce 2 - 350g (12 oz.) Kangaroo fillets marinated overnight with 2 cloves garlic 1 tsp. sambal oelek 1 tsp. sesame oil 1/3 cup port Plum Sauce 3 tbsp. macadamia nut oil (or other mild tasting oil) 1 red onion diced fine 3 cloves garlic, minced 3 red chilies, minced 1 cup plum jam 2 tsp. palm sugar (light brown sugar) 1 tbsp. fish sauce Sweat the onions in oil until transparent and sweet, add garlic and chilies. Sauté a couple of minutes. Add plum jam and sugar, thin a little with water if needed. Add fish sauce. Simmer for 5 minutes. Sear whole kangaroo fillets on hot grill, then finish in the oven (175C or 350 F) until rare. Allow to rest for 10 minutes, somewhere warm and slice diagonally into thick medallions. Serve with creamy mashed potatoes, sautéed spinach, and drizzled with plum sauce. Serves 4. -------------------------------------------------- Maine Goodies Featuring over 1000 gifts and specialty foods made in or inspired by the Great State of Maine! From Bakewell Cream to Pickled Fiddleheads including Canned Blueberries, Pure Vanilla Extract, Canned Chowders, Jams and Jellies galore. We charge a $5.95 handling charge on order under $50 and offer free shipping in the contiguous US! http://html.chef2chef.net/goto.php?id=136 -------------------------------------------------- Emu Tournedos with Sautéed Baby Cabbage, Glazed Root Vegetables and Red Wine Sauce Carrots Baby Beets Turnips 120g (about 4 ounces) butter 3 tbsp. sugar Turn the vegetables (cut into even sized barrel shapes). Place in a saucepan, barely cover with water, add butter and sugar. Pinch salt. Simmer gently till just tender. Remove vegetables, reduce liquid to a light syrup. Add vegetables, toss to glaze, keep warm. 200g (7 oz.) shallots, peeled leaving root intact. 80g (about 3 oz.) butter 2 tbsp. sugar Melt butter and sugar, add shallots, cover with a lid and cook gently, tossing every now and then to coat and colour. Keep warm. 80g (about 3 oz.) butter 80g (about 3 oz.) sugar 80g (about 3 oz.) tomato puree 80ml (about 3 oz.) brandy 2 1/2 cups Beef glace 200ml (about 7 oz.) red wine 200ml (about 7 oz.) red wine vinegar Melt butter, add sugar and carefully caramelize. Carefully add the rest of the ingredients, reduce to a light coating consistency. Thicken with arrowroot if necessary. Strain and keep hot. 4 - 150g (about 6 oz. each) Emu tornadoes 80g (about 3 oz.) butter 4 - bread round croutons 1 Baby cabbage, shredded Season the meat, pan fry to rare- medium rare. Allow to rest while melting butter and sautéeing baby cabbage until just cooked. Season with pepper, salt and nutmeg. Place a crouton on a plate, arrange the cabbage on top, then the tournedos. Pour the red wine glaze around the meat, garnish with the vegetables. Garnish with deep fried leek julienne. -------------------------------------------------- The Chef2Chef.net Market Place is the one place to find all your Specialty Foods and Culinary Products and Services. If you are looking for a great source for Farm Raised Game Meats and Exotic Foods, go to our Market Place and click on the Exotic Meats category and support the quality companies that support Chef2Chef.net http://marketplace.chef2chef.net/ -------------------------------------------------- Crocodile with Ginger, Rum and Lime Sauce, and Lime Risotto Cakes 6 - 150g (5-6 oz. ea.) portions of crocodile tail fillet (the most tender part) butter and olive oil to cook Lime Risotto Cakes (recipe below) Season meat with black pepper and sea salt, pan fry until just cooked all the way through. Do not overcook. Rest for 5 minutes, serve with the following sauce. Rum and Lime Sauce 1/2 cup brown sugar 1/4 cup lime juice 2 tbsp. dark rum 3 tsp. grated fresh ginger 2 cloves garlic, minced 2 chilies, minced Combine all the ingredients and heat until sugar has dissolved, allow to boil for a couple of minutes. Place risotto cakes on plate, top with crocodile meat, nap with sauce. -------------------------------------------------- Got a Passion for Cooking or know someone who does? Make it your Career! Shop and compare TOP US Culinary Institutes that offer Financial Aid and Job Placement. Request Information today and get your Career cooking in just 15 months! Chef2Chef.Net/Culinary-Institute -------------------------------------------------- Lime Risotto Cakes Ingredients: 1 Litre chicken stock 80g (about 3 oz.)butter, chopped, plus extra, for greasing Olive oil 8 shallots, finely chopped 2 cloves of garlic, finely chopped 300g (1-1/2 cups) arborio rice 100ml (1/3 cup) dry white wine 30ml (1 oz.) lime juice 60g (1/2 cup) finely grated parmesan zest of 2 limes Procedure: Place chicken stock in a saucepan, bring to the boil, then reduce heat and keep at a gentle simmer. Heat butter and 1 tablespoon olive oil in a heavy-based saucepan, add shallots and stir over low heat for 2-3 minutes. Add garlic and season to taste with sea salt and freshly ground black pepper, then add rice and stir until well coated. Add wine and lime juice, cook for 2 minutes or until nearly evaporated, add 1 cup simmering stock and stir until stock is absorbed, then add remaining stock, 1/2 cup at a time, stirring continuously, allowing each addition to be absorbed before adding the next, until rice is al dente. Stir in Parmesan and lime zest, season to taste. Spoon rice onto a shallow tray, cool 10 minutes, then cover with plastic wrap and refrigerate for 1 hour. Divide cooled rice into 6, then shape into flat cakes and place on a parchment lined tray. Heat 1/2 cup olive oil in a heavy-based frying pan and cook risotto cakes, in batches, for 2-3 minutes on each side or until golden and crisp, then transfer to an oven tray and cook at 180C 356 F for 8-10 minutes or until warmed through. --------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |