The first time i can remember feeling like i was actually cooking and taking a joy in it for the process itself, was when i made what quickly became my specialty: kangaroo with red wine jus and 'smashed' potatoes.
Well slowly my tastes have changed, and my signature dish has changed with it. So many things in this dish today i would have thought were completely wrong when i first started out cooking. Like
- how could you ever use beef instead of kangaroo! Kangaroo is like paying $5 for a prime rib! Well, i still love my kangaroo, but the marbled fat in a good beef steak is a luxury unmatched by kangaroo.
- Anchovy in my sauce? Disgusting! I've become a complete convert to the little anchovy- but only when i can't see the damn things. Anchovies i consider to be a seasoning agent; use sparingly to add a bit of depth to the dish
- How can you not boil down a bottle of wine to one 30ml shot glass worth! Ok this one took me a while to learn. For so long i would reduce my jus until it was a as thick as possible, and i would flesh it out with beef stocks and pepper. Now, i follow the credos Keep It Simple Stupid. I want to taste the wine.
Anyway! This is a dish to impress. Especially if you can find those fancy vine tomatoes (hint: if you can't find those, then use dutch carrots for looks)