Kangaroo Steak with Quinoa Salad and Pomegranate

For my birthday+Gita Jaisinghani wrote a list of +23 things about me. One of those things (#11) was that I’m a foodie but I don’t post #foodporn. I suppose I’m a foodie as I really like nommish foods. And I certainly don’t post foodporn as I don’t really find shooting food to be that appealing – even though I do tend to shoot practically everything else (except people – and there are exceptions to that too, of course).

So here’s an exception to me not posting #foodporn – and it’s my recipe for one of my favourite dishes – Quinoa salad with pomegranate and roo.

‘gredients
500 grams kangaroo steaks
1/2 cup pomegranate molasses
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons crushed black peppercorns

1 cup quinoa
2 cups water
1 pomegranate
1 large eggplant (or 3 small Lebanese eggplants – I prefer this variety but they aren’t currently available at my weekend markets)
1 red capsicum
1 yellow capsicum (you can use any combination of colour of capsicum – I use red/yellow because of colour more than flavour)
handful of spring onions
handful of parsley
250 grams Greek yoghurt
125 grams tahini
1 lemon, juiced
5 cloves of garlic
big pinch of salt

‘structions
The night before you intend on eating this scrumptious meal, mix together pomegranate molasses, oil, vinegar and peppercorns. Coat the roo steaks with this mixture, put in an airtight container and put in the fridge.

On the day you will be eating:

Rinse quinoa in a mesh strainer. Put quinoa into rice cooker with two cups of water. Cook as per your rice cooker’s method for cooking rice.

Preheat oven to 200ºC.

Remove kangaroo from fridge and let it get to room temperature.

Slice eggplant into two big pieces(if you use the large ones – the Lebanese ones don’t need slicing) and put the eggplant and capsicum (whole, not sliced) on an oiled cooking tray into the oven. Cook for twenty minutes, turn the capsicum and eggplant. Cook for twenty minutes again. Remove capsicum from oven and turn the eggplant and put it back in the oven and cook for twenty more minutes.

Put the capsicum into a paper bag (or wrap it in paper towels) to sweat it such that you can easily remove the skin. Remove the skin of the capsicum, remove the inner bits of the capsicum. Lay capsicum on your cutting board and slice into long strips.

Put the pomegranate into a bowl with water. Whilst immersed in the water, remove seeds from the fruit. The seeds will sink to the bottom and the white bits that you don’t want will float to the top. Remove the white bits from the water. Put the water and pomegranate seeds into the strainer to get rid of the water.

When the eggplant is cooked, remove the insides from the skin and mash up the insides good and proper in a bowl. Crush the garlic with the salt and add this to the the eggplant (I don’t crush the garlic too much – I like it to be a little bit chunky – how finely you crush it is up to your preferences). Add the yoghurt and lemon juice to this mixture. Mix thoroughly. When mixed thoroughly, add the tahini a tablespoon or so at a time. The mixture should thicken up rather nicely once you add the tahini.

Heat up your frying pan and cook the roo for about 15 minutes: you don’t want to cook it too long as it will become tough and taste horrible. When cooked, remove from heat and let it rest while you get the rest of the meal finished off.

Mix 1/2 of the eggplant mixture into the quinoa – put the other half into a container and then put it in the fridge and use it for a dip tomorrow with your favourite breads, biscuits or chips.

Add the pomegranate seeds to the quinoa and eggplant mixture. Mix thoroughly. Add the capsicum, spring onions and parsley to the mixture. Toss gently, careful not to mash up the capsicum too much.

And as they tend to say on those bloody annoying cooking shows: Plate up!

Slice the roo steaks into long strips, put on a plate and drizzle with some of the dripping from the frying pan and do the same again with a teaspoon or so of pomegranate molasses. Add a goodly portion of the quinoa salad to the plate.

Get your favourite drink ready.

Put the drink on the table.

Put your plate on the table.

Sit down at the table.

Relax for a minute or three.

One.

Two.

Three.

Eat!

Drink!

Be merry!

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