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Seared Kangaroo Rump in a Salad with Moroccan Flavours

With Lyndey Milan

Seared Kangaroo Rump in a Salad with Moroccan Flavours

Serves 4
Preparation 10-15 mins
Cooking 6 minutes + 5-10 mins resting

Olive oil
600g piece kangaroo rump

Couscous Salad
1/2 cup (125ml) chicken stock or water
120g instant couscous
1-2 red bird's eye chilies, deseeded and finely chopped
2 tablespoons raisins
2 tablespoons parsley, chopped
2 tablespoons pinenuts, toasted
2 tablespoons coriander, chopped
Salt and pepper
2 tablespoons (40ml) olive oil

1 small onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon harissa or chilli powder
1 ½  teaspoons sweet paprika
3 teaspoons cumin
Salt and pepper
pinch sugar or to taste
Juice half lemon
75ml olive oil
2 tablespoons coriander, chopped

Heat the olive oil in a pan until very hot.
Quickly sear the kangaroo until it is brown all over.
This should take no more than 5 minutes or so. Remove from the pan and cool.
Pour boiling stock over the couscous and leave to swell. Fluff with fork.
Combine the couscous, chillies, raisins, parsley, pinenuts, coriander, salt, pepper and extra olive oil. Leave to cool.
Make the sauce by gently wilting the onion and garlic in a little olive oil in the same pan in which you browned the roo fillets.
Add the tomato and cook a little longer.
Stir in all the spices.
When well combined, add the lemon juice.
Whisk in the olive oil (it may be easier to do this in a jug or deep container).
Taste and adjust seasoning if necessary.
Carve the roo into fine slices.
Lay flat on a platter and cover with the sauce.
Sprinkle with chopped coriander and serve with couscous salad.

(Broadcast 20 September 2012)