Seared kangaroo loin with blueberry glaze and buffalo mozzarella
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So here we are. It’s officially the end of ‘winter’ here in North Queensland. You will note that I am once again, centre aligning the word ‘winter’ somewhat snugly between two inverted commas, because, well, Townsville. Nonetheless, if we go by the book, then it’s true that winter is officially over. So let’s consider this recipe the last of my more hearty dishes of the year, as we move into some lighter recipes for the next several months. Mind you, this one could also be considered somewhat fresh, given its fruity and native ingredients (plus the perhaps redundant addition of buffalo mozzarella… but nobody ever needs to question that because it’s just delicious). So, background. It was probably about 15 years ago that I discovered kangaroo as a protein that was easy on the wallet, super lean/healthy and also perfectly fine to cook at home on any given evening, readily available in stores. I vividly remember taking some home to my best friend (and housemate at the time), who was utterly horrified that I would even remotely consider cooking a specimen that is part of our national emblem as a mid-week staple. I assured her it was fine and went […]
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