Chilli kangaroo with coffee and chocolate sauce

Chilli kangaroo with coffee and chocolate sauce

By
From
Cook for Your Life
Serves
6
Photographer
Gorta Yuuki (studio) and William Meppem (location)

If people can get their head around having chocolate and chilli together, then having chocolate with meat – and a splash of coffee too – shouldn’t be too much of a stretch. You might be surprised at how savoury this dish tastes. Chocolate doesn’t always have to be associated with sweetness, and Mexicans have been eating unsweetened chocolate for centuries.

This dish is great served with wilted baby spinach or roasted pumpkin and hazelnut salad.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
2 small red chillies, finely chopped
sea salt
freshly ground black pepper
6 180 g kangaroo fillets
185g Rich beef or veal stock
80ml red wine
1 garlic clove, bruised
sprig rosemary
3 tablespoons freshly brewed espresso coffee
30g dark chocolate with 70% cocoa solids, grated

Method

  1. Combine the oil and chilli in a medium bowl and season with salt and pepper. Add the kangaroo fillets and coat well. Marinate in the refrigerator for 2 hours (or longer if you like your food spicy).
  2. Combine the stock, wine, garlic and rosemary in a small saucepan and place over high heat. Boil for 8–10 minutes, until the liquid reduces by half. Remove the garlic and rosemary from the pan and add the coffee. Simmer for another 5–6 minutes (don’t boil rapidly as the coffee may become bitter). Remove from the heat and add the chocolate, stirring until melted.
  3. Heat a frying pan over medium–high heat and cook the kangaroo fillets for 2–3 minutes on each side, for medium–rare. Allow to rest for 10 minutes. Slice the kangaroo thickly and serve with the coffee and chocolate sauce.

Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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