* Exported from MasterCook *

CEYLONESE ROO N' EGG

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : 5-10G Low Carb Meat Beef-Veal-Others-Game


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g kangaroo -- rump
2 tsp sweet soy sauce
3/4 cup sherry
2 tbsp satay seasoning
1/2 bunch English spinach
4 poached eggs
water and lime juice
1 cup beef stock
olive oil -- l to cook

Cut the kangaroo across the grain into strips.
Combine the soy sauce, sherry and satay powder and marinate the kangaroo strips in the mixture for 30 minutes.
Poach the eggs in simmering water with lime juice.
Sear the spinach leaves in a hot pan using a little olive oil.
Sear the kangaroo strips in a hot wok with a little bit of olive oil for 30 - 40 seconds. Moisten with hot stock.




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Per Serving (excluding unknown items): 322 Calories; 12g Fat (41.4% calories from fat); 32g Protein; 7g Carbohydrate; 1g Dietary Fiber; 283mg Cholesterol; 901mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 1220 1396 0 15 1423 0 0 0 0

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