Ep33 - Bush Spiced Kangaroo
Team: Mitch & Laura
Prep: 40 mins (+3 hours chilling)
Cook: 30 mins
600g kangaroo fillet
Salt and pepper, to season
1 onion, thinly sliced
1 tsp salt
1 large red capsicum
2 tbs wattle seeds
2 dried bush tomatoes
2 tbs dried salt bush
2 tbs mild paprika
1 tbs hot paprika
1 tbs ground pepperberry
1 tbs garlic powder
1 tbs onion powder
1 dried ancho chilli, chopped
HONEY MUSTARD MAYONNAISE
2 egg yolks
1 lemon, juiced
250ml (1 cup) macadamia oil
3 tbs Dijon mustard
1 tbs wholegrain mustard
2 tsp honey
125g plain flour, plus extra, to dust
50g butter, melted
50g macadamias, coarsely chopped, roasted
50g cherry tomatoes, halved
50g baby rocket leaves
2 tsp macadamia oil
2 tsp white wine vinegar
- To make dry rub, using a mortar and pestle, grind all ingredients to a powder.
- Place kangaroo in a shallow dish. Add dry rub and rub all over to thoroughly coat. Refrigerate, covered, for 3 hours or overnight.
- To make mayonnaise, process egg yolks and lemon juice in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Stir in remaining ingredients. Season and refrigerate until needed.
- Melt butter in a medium saucepan over medium heat. Add onion and salt and cook, stirring occasionally, for 30 minutes or until dark golden and caramelised.
- Place each capsicum directly over a gas flame, turning with tongs as each side blackens, until blackened all over. Transfer to a bowl, cool slightly, then rub off charred skins. Carefully cut open capsicums (juices will still be hot) and discard seeds. Thinly slice flesh, then season. Set aside.
- To make tortillas, combine flour and butter with 40ml water in a bowl until a soft dough forms. Turn out dough onto a lightly floured surface and knead until smooth.
- Divide dough into 4 portions. Roll out each dough portion into a ball and lightly flatten with your hand. Cover with a tea towel and set aside for 15 minutes to rest.
- Using a rolling pin, roll each tortilla into a 20cm round.
- Preheat a barbecue hotplate and cook tortillas until bottom surface is lightly browned and starting to bubble. Turn and cook for a further 30 seconds. Stack one on top of the other, covered with tea towel, to keep them soft and pliable.
- To make salad, combine nuts, tomatoes and rocket in a bowl. Drizzle with oil and vinegar. Season, then toss to combine.
- Bring kangaroo to room temperature before cooking and preheat a barbecue grill to medium. Add kangaroo and cook until browned on both sides and medium-rare. Transfer to a warm plate and set aside, lightly covered with foil, for 10 minutes to rest. Slice.
- Divide tortillas among serving plates and top with kangaroo. Place salad, onion and capsicum on top, then spoon over mayonnaise to serve.