20 sm Kangaroo cutlets
200 g Couscous
4 Baby carrots
2 Artichokes
2 Baby egg plants
1 tb Sesame seeds
1 Pack snow peas
1 bn Peppermint
1 Sprig of rosemary
200 ml Green peppermint oil
80 ml Olive oil cracked pepper
In this dish we pan-fry marinated kangaroo cutlets which are served
with a couscous timble, baby carrots, pan-fried artichokes,
char-grilled baby eggplant with a sprinkle of sesame seeds on top and
snow peas. The dish is sauced with a fresh peppermint and peppermint
oil sauce. Add olive oil to a hot pan and saute each cutlet for
approximately 2 minutes on each side. Leave to rest. Place 10O g of
couscous into a bowl and cover it with warm water. Put it to the side
and let the water evaporate. Mould couscous into a pyramid or any
preferred shape, season with salt and pepper.
Vegetables: Pan-fry quartered artichokes. Blanch snow peas and baby
carrots in boiling water for four minutes. Chargrill eggplants then
slice thinly and season with white sesame seeds. Add a sprig of
rosemary.
Sauce: Blend a bunch of peppermint into liquid puree, boil for 1
minute, simmer on a very low heat until reduced by 1/3. Take off heat,
whisk in virgin olive oil, cracked pepper and chopped peppermint.
Serve with peppermint oil sauce.
Assembly: Stack five cutlets in a mound with bones up in the air,
add vegetables to one side and drizzle sauce over the meat and
around the plate. Garnish with sprig of rosemary.
