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ISK - No, it's not that tough, only if you overcook it. It's a learn as you go type thing it cooks "differently" to most meats you'll have tried, but if it's even slightly overdone, yes, it's rubber. Prepared properly, it's awesome...I either roast mine or bbq it.
Usually, it's less than 2% fat which appeals to me greatly. The taste is a little like beef, a little like venison.
It's worth a try if you ask me, just make sure to get some instruction from your butcher, as yes, its a little "sensetive".
Gren
Well....these are two of my recipes that'll be appearing in the vulgar gourmet, but....have a sneak peek, both should go rather well with fries.
Garlic Sauce:
plain yhogurt (2 small tubs)
a little salt,
garlic cloves
minced garlic
cracked pepper
oregano
Whole-grain mustard to taste.
Serve chilled OR hot.
Spicy Sourcream Sauce
sour cream
birdseye or habanero chilli
garlic
ginger (very finely chopped)
preferred bbq sauce
a little pulped tomato.
Serve chilled.
Other than those, you could make a guacemole type thing I suppose, but if you want MY recipe, you'll have to wait for the grand opening SOMETIME of TVG (that recipe coming your way soon, Vod).
Right now I can tell you to start with avocado...
I find generic curry powder works quite well with sweet potato fries for seasoning....uh, paprika maybe some powderised kaffir lime leaves?
as for sauces, those I mentioned above should be fine...however, mixing hickory bbq sauce with whole egg mayo, a splash of worcestershire and some cajun seasoning makes for a pretty nice, simple sauce...
Hope that's of some assistance.
- B.
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