Coming up with something out of the ordinary for Australia Day on 26th January is no simple matter. Although sweet potato is readily available worldwide, I always think of it as very much an Australian vegetable, where a roast dinner would not be the same without it. Kangaroo, native pepper berries and Macadamia nuts on the other hand are most definitely Australian and the combination of all four make this dish a truly Australian meal and certainly one not in the least bit ordinary!
Kumara is a variety of sweet potato and native pepper berries grow wild along the eastern coastline and in
. Substitute green peppercorns for these if necessary. Pine nuts can replace Macadamias. Exported kangaroo meat is available in some countries otherwise use venison. Tasmania
Oven to 220˚C
1 x 250g Kumara (sweet potato)
½ red onion, finely sliced
25g plain flour
1 tablespoons parsley, finely chopped
1 tablespoons mint, finely chopped
100g macadamia nuts, roughly chopped and lightly toasted
Salt and pepper to taste
2-3 (550g) kangaroo fillets marinated in 20ml olive oil (for one hour before cooking)
Peel and grate the kumara into a large bowl and mix in the other ingredients.
Grease six egg rings with olive oil, place them on an oiled griddle or in a lightly greased frying pan and fill each one with the kumara mixture. Cook on a moderate heat until the mixture in each ring is set, carefully remove the rings and turn the galettes over. Turn again if necessary or until they are nicely browned and cooked through.
Serves: makes 6 galettes
Kangaroo is lean and must be cooked very quickly on a high heat, then rested for the same amount of time it was cooked.
Heat a heavy based pan on high to smoking point, sear the kangaroo fillets for 65 seconds first side then 75 seconds second side. Reduce the oven to 200ºC; place the seared fillets in the oven for five minutes. Transfer to a clean, hot plate and keep warm.
The Sauce (use the same pan, unwashed)
1-tablespoon pepper berries drained, rinsed and dried
Splash of sherry
100ml veal stock
Heat the pan, add the berries and heat them through for a minute or two, tossing them in the process so they do not burn. Add the sherry and set it alight. When the flames subside, add the stock and simmer until reduced by half and slightly thickened. Add the cream and keep the sauce warm.
Slice the kangaroo fillets on an angle. Place a spoonful of sauce on each place; place a galette in the centre of each pool of sauce. Place two or three slices of kangaroo on top of each galette. Garnish with a little parsley.
Adapted from a Cordon Bleu recipe.
seared kangaroo on kumara and macadamia galettes with wild pepper berry sauce