Thursday, December 06, 2012

kangaroo and spinach salad

I am back to the stone age way of eating this week. In doing so I've realised even though I love cooking and eat well, I'm often on auto pilot when it comes to day-to-day meal planning and preparation, cooking dishes that are familiar and quick.

Coming up with meals that don't include grains is a creative challenge for my auto pilot. This recipe came together for dinner last night and I was so happy with it I thought you might like it too.

I've written about eating kangaroo meat here before, the subject can surprise or divide people so in advance it is not my intention to offend! 

Kangaroo and spinach salad
Serves 2

150 grams of kangaroo fillet
1 medium onion, chopped into fine wedges
1 handful rocket leaves, chopped
1 handful spinach leaves, chopped
1/2 an avocado chopped
As much fresh coriander and flat leaf parsley chopped as you desire
1 cup of sprouts (ours are a mix of alfalfa and fenugreek that we sprout ourselves)
1 small carrot cut into fine bite size sticks
1tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
2 cloves of garlic, finely chopped
a knob of butter
Bragg's all purpose seasoning

1 tbsp your favorite olive oil
1/2 tbsp apple cider vinegar (or a bit more to your liking)
1/2-1 tsp grain or dijon mustard

To make:

In a frypan melt the knob of butter and cook the ground spices and onion until the onion is soft. You may need to add a touch more butter or some olive oil, or a splash of water if the pan dries out before the onions are soft.

In a salad bowl place spinach, rocket, fresh herbs, avocado, carrot, sprouts.

Once the onion is cooked and slightly cooled add to salad bowl.

In the same pan that you cooked the onion and spices, add a splash of olive oil and bring to a high heat. Sear each side of the kangaroo fillet (about 45 seconds to 1 minute each side). Remove the fillet from the pan, set the pan aside and going with the grain of the meat thinly slice the fillet. Lower the heat to medium, return the pan to the heat and make sure it is hot before returning the meat to the pan with the garlic and cook quickly until brown, just as it is about done add a squirt of Bragg's all purpose seasoning to the pan toss the meat through it and then remove meat to a plate and cool slightly.

Add meat to the salad bowl and sprinkle with the oregano.

Mix the dressing ingredients together in a cup or jar and pour over salad.

Toss all together and dinner is served.

**Last chance today to enter the unexpected guest delicious breakfast giveaway. Good luck!**

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