Dinner tonight

[gemfyre]

Mango 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.

Comments

[gemfyre.livejournal.com]

Kangaroo is a very rich meat, a bit like venison, or kidney - but with a meaty texture. You can taste the iron in it. It's high in iron and low in fat.

Red and Grey Kangaroos are in no way endangered. Due to farmers building permanent water sources for their stock - kangaroos have also benefited and their numbers have exploded. There is a yearly cull conducted by professional hunters and closely monitored by the Department of Environment & Conservation (in W.A. - and similar departments in other states). Each year numbers are monitored and quotas are allowed - so if the roos have had a bad year, hunters won't be able to take as many.

[odindeathcrush.livejournal.com]

i just wasn't sure if they were raised for eating...kinda like our poor cows.
your program sounds very sane tho.

have you tried to carmalize the mangos again yet?