Dinner tonight
Feb. 15th, 2009 08:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gemfyreMango Madagascar Rice and a grilled kangaroo fillet.
Overall this was delicious. I didn't get the sugar-coated mango effect NaughtyCurry managed, the juice from the mangoes just produced a slush - this also prevented me achieving a "golden brown" look when I fried the fruit. But it didn't matter, it was still yum.
I didn't find the green peppercorns tasted much different to black peppercorns, and me not being a fan of flavour-hot foods it didn't hugely appeal, but it was tolerable. I would have preferred more of the promised fruity flavour from the pepper and not so much bite.
I've had a bottle of Malibu hanging around for ages (I was surprised to find it hadn't even been opened when I went to use it). I think the fact that it was coconut white rum really added something to the dish, the syrup was delicious.
The rice stuck to the pan a bit as it always does, but apart from that it was really yummy, I'd make it just to have interesting rice with anything.
I knew the roo was going to be good, because it always is. Briefly grilled to medium-rare on the George Foreman, tender and juicy.
Overall this was delicious. I didn't get the sugar-coated mango effect NaughtyCurry managed, the juice from the mangoes just produced a slush - this also prevented me achieving a "golden brown" look when I fried the fruit. But it didn't matter, it was still yum.
I didn't find the green peppercorns tasted much different to black peppercorns, and me not being a fan of flavour-hot foods it didn't hugely appeal, but it was tolerable. I would have preferred more of the promised fruity flavour from the pepper and not so much bite.
I've had a bottle of Malibu hanging around for ages (I was surprised to find it hadn't even been opened when I went to use it). I think the fact that it was coconut white rum really added something to the dish, the syrup was delicious.
The rice stuck to the pan a bit as it always does, but apart from that it was really yummy, I'd make it just to have interesting rice with anything.
I knew the roo was going to be good, because it always is. Briefly grilled to medium-rare on the George Foreman, tender and juicy.
