I have booked my flights for my trip! I leave England on the 30th November, flying to Bangkok. I'm feeling so many mixed emotions right now that I don't know quite what to do with myself. Taking myself to the pub for a calming glass of red is an option!
Anyway, before I do - here is the first of my recipes from my recent international dinner party!
This is the first course I served in my recent 24, 24, 24 meal - an Australia dish for my friend Belinda! (Psst... I'm going there :P )
I had heard a number of times that kangaroo is notorious for being tough, and that it should never be cooked more than medium rare. It is a very lean meat - and so it is easy to dry it out. To help make it as tender as can be, I marinated in in a mixture of orange juice, coconut milk, lemon grass, ginger and garlic.
- 300g kangaroo fillet
- 150ml coconut milk
- 150ml fresh orange juice
- 2 stalks lemongrass
- 1" ginger
- 2 cloves garlic
- 1 thai red chili - seeds in
Stir in the coconut milk and orange juice.
Dice the kangaroo fillets into 1" pieces, and add to marinade. Allow to soak for at least 3 hours - or overnight.
Thread the marinated meat onto soaked bamboo skewers.
Preheat a grill (or broiler) as hot as it can be. Grill the kebabs for 3/4 minutes on each side - do not overcook!
Allow to rest for 5 minutes before serving. Serve with a scattering of fresh cilantro!