Culinary adventures

After watching Mike's tele efforts this morning, I found myself motivated to try something different for dinner tonight. But what to make?

I considered my options over a cup of coffee... of course, coffee!

~o0o~

Kangaroo fillets, cooked medium-rare, with a coffee and quince sauce

Served with crisp potato, steamed baby carrots, broccoli,

and garlic-cream wombok

~o0o~

The coffee sauce was pure experimentation, but it turned out to be divine! A shot or two of espresso, a few teaspoons of quince paste, raspberry vinegar, some peppercorns, warm water to mix and a good swig of veggie stock. Simmer to reduce and let the flavours mellow and thicken with a little arrowroot. It worked remarkably well with the gamey flavour of the roo.

The creamy, garlicky cabbage was totally inspired by Mike's creamed kale. Butter, cracked pepper, salt and a little cream, combined with what may be the world's best garlic. Local, fresh, organic and utterly divine. Yum!

There were no left-overs tonight.

Also, there's snow up on the mountain.