Traveling with Mom as a kid
I have been traveling since I was 8 weeks old. Never, not even during all of the years modeling or touring with Duran Duran have I ever missed a plane…until yesterday. I guess I subconsciously wanted to stay (it is always heart wrenching to say goodbye to Tatjana), and it was such a rare, sunny English summer day to boot. I’d accidentally pulled out an old e-ticket when I was packing, and mistook that I was on the 3PM flight instead of the 11AM one. I can’t thank Virgin Atlantic enough for being so understanding and cooperative, or at least responsive to my already tear stained eyes and quivering bottom lip – threatening to burst into fully fledged tears again at any moment. (It’s a well-known fact that public displays of emotion make Brits frighteningly uncomfortable).
My astonished host

My rather astonished, yet always gracious friends welcomed me back into their home (poor people had hardly finished their sigh of relief over getting their home back to themselves after 3 ½ weeks, and there I was on the doorstep again!), then I quickly posted my “oops status” on facebook to alert friends and family of the mishap.

It appears I was not the only tardy traveler yesterday…my friend Emma messaged back that she had embarked on a new adventure. She flew to a completely different destination than the one she had booked when she missed her flight too, and did I know of any good hotels in Santorini? Not to be outdone, I embarked on my own adventure…a culinary one.

I ate Skippy yesterday. I’m not at all sure how I feel about eating kangaroo…I always thought they were so cute, but I’m not often faced with a menu offering it, so after a lengthy discussion with my dinner partner…we decided to throw caution (and conscience) to the wind and try it. Quite delicious really…we decided it had the texture and richness of lamb, but a flavor similar to beef only slightly more gamy.

Feeding a wallaby in Australia in 1983

At only 98 calories per 100 grams (3.5 ounce serving), and as little as 2% fat, most of which is polyunsaturated…kangaroo meat is being touted as a healthier option to other red meats. The fact that it is hunted wild rather than farmed may also add credence to that claim. Recently National Geographic reported that increasing kangaroo consumption in Australia could cut greenhouse gasses due to the unique microbes in the kangaroo gut emitting far less methane than sheep or cattle…making it a greener choice as well.

According to the Kangaroo Association of Australia, kangaroo meat should be soaked in oil for at least 15 minutes before cooking, seared over high heat on all sides to seal in juices, and never cooked more than medium rare to avoid drying out the otherwise surprisingly tender meat.

Kangaroo fillet with red currant sauce and potato gratin

I hope my parents read this…they will have a chuckle over my growing palate since they fought many battles to get me to try new things. Their argument “you should be willing to try most things at least once” has obviously prevailed.

I’d like to hear about YOUR most adventurous meal? Click on the word “comments” below and let me know. Should you like to try “roo meat” for yourself you can order it in bulk online from Marx Foods (1 box = 12 pounds at $13.00 per pound). Here is a recipe to try from Australia Travel:

Kangaroo Steaks

Servings: 4

Ingredients:

  • 4 6 ounce kangaroo steaks
  • flour to coat
  • 2 ounces of butter
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 8 ounces mushrooms, chopped
  • 13 fluid ounces coconut milk
  • 6 fluid ounces of dry white wine
  • 3 teaspoons black pepper, coarsely ground
  • 1 teaspoon Dijon mustard
  • 3 tablespoons freshly chopped coriander
  • salt to taste
Directions:
1). Rub steaks with black pepper on all sides, then coat with flour. Shake off any excess.
2). Heat oil and butter in a large frying pan over high heat, add steaks and saute for 3 minutes per side. Transfer steaks to a warmed platter, cover with foil to keep warm.
3). Add onions and mushrooms to the pan and saute 4-5 minutes.
4). Add wine, bring to boil. Boil rapidly until mostly reduced, stirring constantly.
5). Add the coconut milk and continue to stir until it starts to thicken then stir in pepper and mustard. Season to taste.
6). To serve, pour the mushroom sauce over the steaks and sprinkle with chopped coriander. Serve immediately.
Serving Suggestions: French fries, and steamed seasonal vegetables of your choice.
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  • July 20, 2009
    10:20 am

    A fellow coworker hit a moose on her way home from work. Once it was on the scanner men in trucks came from all over the place to claim this 800 pd moose. The man who got the moose gave her meat. She took a roast and made stew.I worked in a place that processed auto accidents.So there we all were standing around eating this moose stew. I remember the taste of the red wine in the stew. It was really rather good.I then thought if National Geographic should have done an article on that and sent it to all of the other cultures we look at strangely.

    Reply
  • July 20, 2009
    11:23 am

    I tried kangaroo at a party last year, and couldn't decide if the unique and nice flavor outweighed the great, big, brown, long-lashed eyes I kept imagining in front of me. Funny, I don't see those when I eat beef. I've decided that I can't eat anything from Winnie the Pooh's canon. Most adventurous? For me it was the tiny fish, flash fried and served whole, eaten for the first time in London. In general, I avoid eating anything that stares back at me.

    Reply
  • July 20, 2009
    1:47 pm

    I've always wanted to try alligator, but never got the gumption to do it. Elk, deer, wild boar, ostrich, all seem so common compared to Kangaroo. You win for being most adventurous.Laura

    Reply
  • July 21, 2009
    1:20 am

    Alligator is awesome if it's done right. I never liked it when I was growing up in Louisiana because it was so tough but I found a restaurant here in Indiana (of course the chef is from New Orleans) that makes it so that just melts in your mouth.Quail was probably my weirdest, it was just sitting there headless on the plate, still looking too much like a bird. I had to get half lit before I could bring myself to try it.

    Reply
  • July 22, 2009
    7:30 pm

    Kangaroo is fantastic – looove it – Great post and great blog – here is a link to a post I wrote about exotic foods – I think you will get a kick out of it – http://tavarua-thetraveler.blogspot.com/2009/04/exotic-foods-look-no-further.htmlAll the best,Tavarua

    Reply
  • July 22, 2009
    11:30 pm

    DING DING DING DING! You win Tavarua (although aligator is pretty cool too)…my new food guru. I doubt my Midwestern taste buds could keep up with your food adventure prowess, but I'm in total awe! Gotta add you to my favorites.Jewels xo

    Reply
  • July 23, 2009
    11:14 pm

    My most adventurous meal was when we were backpacking in Italy, and we stopped off at some little inn by the sea, and asked for spaghetti, and they asked if we wanted the local specialty version of Spaghetti, and we dumb Americans said yes. It arrived with little baby octopi (I think? or were they squid)..and a white sauce. I've not eaten anything before or since that still had eyes and a recognizable "baby animal" form. I don't think it tasted bad, but it was not enjoyable. ;)

    Reply
  • January 4, 2014
    9:42 pm

    When I lived in South Korea my new boss took me out for dinner to a seafood restaurant. He ordered a bunch of delicacies but the one I struggled with was the fresh raw squid. It was taken from one of the many ‘fish’ tanks in the restaurant and immediately chopped into pieces. This opaque, glistening mound of squid looked interesting until my boss put his metal chopsticks into it and it started WRIGGLING! I must have looked as horrified as I felt as the entire table erupted into fits of laughter. I was warned ‘when you try you must dip in sesame oil or the suckers could stick in your throat’… :-0 It felt like an eternity to try it but once I did it wasn’t wriggling quite as much and I swallowed it without chewing! … probably the most daring I’ve been *I used to enjoy snails with garlic butter until I had one which still had GRASS in it.. eurgh

    Reply

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