Kangaroo carpaccio

Kangaroo carpaccio

By
From
At Home with Ben
Serves
4-6
Photographer
Mark Roper

Kangaroo has largely been overlooked as a real alternative to beef. Though I doubt it will ever threaten to overtake the consumption of beef or lamb at the Australian family table, I think it deserves to be eaten for at least one meal every other week.

The only real problem with kangaroo is the irregularity of the size and shape of the cuts. I think it suits being served raw or rare, as it has a very low fat ratio, which can lead to it being dry and tough when overcooked. The creaminess of the goat’s cheese really lifts this dish, and it’s lovely served with crusty bread.

Ingredients

Quantity Ingredient
250g kangaroo loin
1 tablespoon chopped thyme
salt
freshly ground black pepper
2 tablespoons olive oil
watercress, to garnish

Confit

Quantity Ingredient
1/2 punnet red and yellow cherry tomatoes, halved
1 garlic clove, chopped
small bunch thyme, chopped
pinch dried chilli flakes
salt
freshly ground black pepper
70ml extra-virgin olive oil
red wine vinegar

Dressing

Quantity Ingredient
80g soft goat’s cheese
1 lemon, juiced
100ml extra-virgin olive oil
salt
freshly ground black pepper

Method

  1. Preheat the oven to 120°C.
  2. To make a confit, line a baking tray with baking paper. Arrange the halved tomatoes in a single layer and sprinkle evenly with the chopped garlic, thyme and chilli flakes. Season liberally with salt and pepper and add a drizzle of extra-virgin olive oil. Place the tray in the oven and bake for 30–40 minutes, or until the tomatoes are semi-dried. Remove from the oven and leave to cool. When cool, place the tomatoes in a bowl and dress with a dash of vinegar and 50 ml extra-virgin olive oil.
  3. Roll the kangaroo loin in the chopped thyme, salt and pepper. Allow to rest at room temperature for 30 minutes.
  4. Heat the olive oil in a hot frying pan and sear the meat on all sides for 2–3 minutes, without cooking through. Remove the meat from the pan, cover with foil and leave to rest.
  5. To make the dressing, mash the goat’s cheese with the lemon juice. Add the extra-virgin olive oil while mixing with a spoon to create a loose dressing, then season with salt and pepper.
  6. To plate up, cut the loin across the grain into thin slices. Using the side of a large knife, flatten the slices and arrange them on a large serving platter. It’s a nice touch to leave gaps between the pieces of meat for presentation. Scatter with the tomato confit, drizzle with the dressing and garnish with a little cress.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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