Garlic ‘Roo on Semolina Pancake

Grilled Garlic Kangaroo served with Wilted Spinach, Semolina Pancake and Green Chilli Jam

The Kangaroo is an Aussie symbol. We also eat kangaroo meat which is 98% fat-free, high in protein, zinc and iron. Have a look at how kangaroo compares to other types of meats here. The Australian kangaroo industry estimates that it exports kangaroo meat to more than 55 countries. The European Union and Russia are the most significant markets with the USA and Asia becoming increasingly important.

The only draw back (for some) is that kangaroo meat has a slight gamey flavour. Quikong won’t touch it because it tastes too ‘roo (i.e. gamey) for him. I’m basically on my own when it comes to having some kangaroo meat.

Cooking kangaroo meat:
Due the stronger flavour, I always marinade kangaroo fillets before coking it. For this meal, I marinated it in crushed garlic, dried coriander, chilli powder and sesame oil. Kangaroo fillet is best eaten quite rare. Since it is so low in fat, over-cooking it makes it tough. In a hot pan or bbq, cook kangaroo fillet for 2 minutes on each side. Then lower the heat and cook for a further 1-2 minutes for rare and 3-4 for medium rare. Let it rest for 5 minutes before slicing. For more tips on cooking different cuts of kangaroo meats, have a look here.

Since it was raining intermittently all day yesterday, I was stuck at home and had to time to get all “fancy” with my lunch. I served the kangaroo fillet with wilted spinach (steam in the microwave, then stir through a little butter or EV olive oil and sea salt) and garlic & chive semolina pancake. I topped it off with green chilli jam. The recipe for the semolina pancakes can be found here.

Since this is my entry for this week's Weekend Herb Blogging (WHB)#99 which is hosted by the lovely Katie, I have chosen to highlight one of the ingredients that I used for this post. It is something interesting that I discovered while perusing the green grocer.

What looks like an onion but tastes like garlic?

Let me introduce you to the single clove garlic / single bulb garlic. Some sources on the internet likened it to elephant garlic, which actually belong to the same species as the leek. This is when it gets confusing because other sources reported that the single bulb garlic is the result of planting immature garlic clove and is also called garlic onion. Can someone clarify this for me?

Peeled

Tasting Note:
Although its flavour is mellow compared to regular garlic, it seems more creamy, moist, plump and easier to use. No wonder it has been referred to as the “non-garlic lover’s garlic”.

Use and storage:
To peel, trim the top and base and slip off the papery skin. Slice, chop, mince or crush the garlic and use as desired. This garlic is best stored in a paper bag in the refrigerator and used within two weeks of purchasing.

Cross-section

Using a single clove garlic makes my job so much easier because we use a lot of garlic in our cooking. Not need to waste time peeling garlic when I need garlic in large quantities such as when I am roasting/caramelising garlic, making pesto, garlic bread, etc. I am pro-garlic. It makes most savoury dishes taste better.

Do drop by Katie’s Blog, Thyme for Cooking, at the end of the week for WHB#99 round up.