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Tim and Kyle - Spiced Kangaroo

with Beetroot and Walnut Puree and Weed Salad

Prep time: 45 mins (+ chilling)    Cook time: 2 hours 15 mins    Serves: 4

Ingredients

4 x 200g kangaroo fillet steaks

Toasted, chopped macadamias, to serve 

Dry Spice Rub

1tsp cumin

1 tsp sumac

1tsp smoked paprika

1tsp freshly ground coffee

1tsp salt

Beetroot and Walnut Puree

2 medium beetroot

25g walnuts, roasted

100g Greek yoghurt

25g feta

Beef Stock

1kg veal and lamb bones

6 garlic cloves, skin on

2 onions, skin on, quartered

2 celery stick, chopped

1 bay leaf

1 sprig rosemary

300ml red wine

100g butter, cubed

Vinaigrette

40ml olive oil

10ml lemon juice

20ml balsamic vinegar

1 tsp honey

Weed Salad

100g purslane 

100g saltbush 

 

 

Method

  1. Combine dry spice rub ingredients in a bowl. Rub all over kangaroo. Cover and refrigerate for 2 hours.
  2. Meanwhile, to make purée, preheat oven to 200C. Individually wrap beetroot in foil and place on a baking tray. Roast for 1 hour or until soft. When cool enough to handle, peel away skins.
  3. Process flesh in a food processor until smooth. Add remaining ingredients and process until smooth.
  4. To make stock, place all ingredients in a roasting dish. Toss to combine and season.
  5. Roast for 1 hour or until caramelised. Transfer to a stockpot. Pour 2L (8 cups) water into roasting dish to deglaze, scraping any crusty bits off base of dish. Add to stockpot and bring to the boil. Simmer, stirring occasionally, for 1 hour or until reduced by half.
  6. To make jus, heat oil in a saucepan over medium heat. Add garlic, eschalot, celery, bay leaf and rosemary and cook, stirring, for 5 minutes or until soft. Add wine and simmer for 5 minutes or until reduced by half. Strain in 300ml of the stock and simmer for 10-12 minutes or until thickened. Strain and return to pan. Whisk in butter over low heat until a thick, glossy sauce forms. Reserve remaining stock for another use.
  7. Bring kangaroo to room temperature. Preheat an oiled frying pan over medium-high heat. Add kangaroo and cook for 3 minutes on each side or until cooked to your liking. Transfer to a warm plate and stand, lightly covered with foil, for 5 minutes to rest.
  8. To make vinaigrette, whisk all ingredients until combined. Season.
  9. Place salad leaves in a bowl. Add vinaigrette and toss to coat.
  10. Place kangaroo steaks on each serving plate. Spoon purée to the side. Add salad leaves and top with macadamias. Drizzle over jus to serve.
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