Recipe - Charbonneaus Capsicum Challenge

1 1/3 pound Kangaroo fillet, trimmed
and cubed
2 teaspoon Coriander seeds, roasted
and ground
1 teaspoon Black pepper, freshly ground
2 md Eggplants
1 teaspoon Garlic cloves, minced
1/8 cup Lemon juice
1 tablespoon Tahini
One half teaspoon Sea salt
1 Three fourths ounce Yoghurt, plain
2 teaspoon Parsley leaves, chopped.

Roll the cubes of kangaroo meat in the ground coriander seed and black
pepper, coating lightly. Skewer meat and put on an oiled tray until ready
to cook. Grill the eggplants until skins are black and blistered. Cool
slightly and skin them while still warm. Squeeze out the bitter juices.
Mash the flesh with a large fork gradually adding the garlic, lemon juice,
tahini, sea salt, parsley and yoghurt. Grill the kebabs under (or over)
high heat, brushing with oil to keep moist being careful not to toughen the
meat. Spoon the eggplant puree onto the plates. Remove skewers and pile
the meat cubes onto the puree. Serve immediately.

Makes 4 servings.

Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by ShelliAnne Couch. 3/2/93.
Courtesy, Mark Herron.

Posted by Stephen Ceideberg; June 4 1993.

* The Polka Dot Palace The BBS for Homemakers! 12018223627 * Posted
by LISA on 081595

Posted to MCRecipe Digest V1 #708 by Lisa Clarke lisa@gaf.com on Aug 1,
9