practical demo week 8.docx - MIXED GAME PLATTER Prep mince...

This preview shows page 1 - 2 out of 2 pages.

MIXED GAME PLATTER Prep mince 100g venison, mince ginger, garlic, 25g onion, green chilli, 1tsp garam masala, ½ tsp cayenne pepper, coriander & mint (chopped), 2 skewers. Prep kangaroo loin, pork fat, Texas bbq rub, 25g butter, rocket. Prep parsley, coriander, 2cloves garlic, chilli flakes, seasalt, black pepper, chopped onion, jalapeno (minced), red wine vinegar, olive oil. In a food processor, put the coriander and mint, cayenne pepper, garam masala, chilli and onion, ginger, garlic. Create a paste (add a bit of oil if it’s a bit dry) Once done, mix the paste in the venison, season with salt and cracked pepper. Mix Then start make a shape, then place the skewer in. put in fridge set aside Cut the fat thinly in strips. Insert it in a larding needle Stitch it in the kangaroo loin lengthwise, cut the excess Tie the piece of meat to keep its shape Rub the meat with oil, then rub with bbq spice. Set aside Using mortar and pestle, place in the parsley and start pounding, add coriander and garlic (pound). Then add red onion, jalapeno, chilli flakes, seasalt, cracked pepper, pound lightly add red wine vinegar then add olive oil. Mix gently not to mash the onion. Transfer in a bowl. Rub a bit of oil to the venison skewer, then seal in a hot grill pan. Once sealed place on a tray Using the same grill pan, rub a bit of oil to the kangaroo, season, then seal in the pan, then

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture