Smoked Kangaroo Fillet

... drama unfolding, to be completed...

When the planned fondue dinner party accidentally goes up in smoke, it seems the end of a lovely evening unless, Noodle Cook thinks of something quick.




The burner for the fondue does not take parafin lamp oil, or so it seems when thick black smoke triggers off the smoke alarm. The last time a meal tasted "great" burnt was when Canadian Dave tried tough grilled kangaroo skewers with a Thai chilli dip, not knowing that kangaroo meat is not meant to be cooked that way!

It does not take long to figure, where there is smoke, there is delicious smoked kangaroo fillet cooked at low temperature using canned smoking wood chips. Using a few "shortcuts", tender and juicy smoked kangaroo fillets star in this 3 course mini series, comprising lentil soup with chicken liver (or mushroom) pate dumplings for starter, sesame crusted smoked kangaroo fillet with salad, and a fruit salad dessert to finish.