Michaels Reisetagebuch: Singapur-Australien - Drei Rezepte aus Australien

Starter: Kangaroo Tail Soup

Kangaroo meat has one of the lowest cholesterol levels of all red meat.

1 kangaroo tail, skinned and cut into joints
olive oil
115 g (4 oz) butter
1 large brown onion
1 medium carrot, peeled and chopped
2 stalks celery, chopped
1 large parsnip, chopped
2 bay leaves
pepper, thyme, rosemary
2l (4¼ pints) water
1 teaspoon salt
parsley

Heat the oil in a large saucepan and brown the kangaroo joints, a few at a time. Lift out and drain. Melt the butter and fry the onion. Add carrot, celery and parsnip and cook for 8 minutes. Place the kangaroo joints onto the vegetables, add the bay leaves, pepper, thyme, rosemary and water. Cover, bring to the boil, then reduce to a simmer and cook for 3 hours. Season to taste and serve with finely chopped parsley.

Main Course: Aussie Beer Batter Fish

4 fish fillets
cornflour
2 cups plain flour
salt and pepper
310ml (10½ fl oz) beer
oil for deep-frying

Dust fish fillets with cornflour. Mix flour, salt and pepper, add beer gradually, stirring well until smooth.
Dip the fish fillets into batter. Cook in hot oil until golden brown. Drain on absorbent paper.
Serve with lemon wedges, tartare sauce and hot chips.
Serves 4

Dessert: Pavlova

There is some disagreement who invented this famous Australian cake. It might have been a chef from St.Kilda in Melbourne, or – a more romantic story – a station cook in Western Australian, who named it after Anna Pavlova, a Russian ballerina. He thought her dancing to be as light and airy as this cake.

4 egg whites
1 cup very fine sugar
2 heaped teaspoons cornflour
½ teaspoon vanilla essence
1 cup whipped thickened cream
2 passionfruit
3 kiwis
2 bananas
200 g (7 oz) strawberries

Preheat the oven to 180°C (350°F). Then grease a 18 cm (7 inch) round baking pan and dust it lightly with a little cornflour. Beat the egg whites until soft peaks form and gradually beat in the sugar. Beat until the mixture is thick and the sugar is dissolved. Carefully fold in the cornflour and vanilla essence. Spoon into the baking pan. Reduce the oven heat to 150°C (300°F) and place in oven. Bake for 1 hour. Let stand for 5 minutes before turning onto a serving plate. Allow to cool completely before decorating with the whipped cream and sliced fruit.