Recipe and Star Food of the Week

Thai Kangaroo Salad with Crispy Garlic

Star food

Kangaroo

Kangaroo meat is a delicious lean protein source. High in protein, this wonderful meat is also low in fat, particularly saturated fat. It therefore, also has a lower calorie value per 100g when compared to beef. Kangaroo is a grass fed meat as the meat comes from wild animals that are culled to protect the overpopulation of the Australian landscape. High in zinc, iron and B vitamins, it has traditionally been used as a food source by the Aboriginal people. In fact, it was an Aboriginal housemate I had a few years ago that introduced me to Kangaroo. A very versatile meat, he made a beautiful spaghetti bolognaise using half lamb and half kangaroo.

Kangaroo has a reputation as being tough meat. Certainly if its over cooked it can be. Kangaroo is best served medium rare so it keeps soft and moist. It does have stronger flavour than other meat so it can be an acquired taste. That’s one of the reasons I love this recipe below. Its so flavourful it beautifully masks the kangaroo if you’re unsure.

Recipe

I got this recipe from Taste.com

http://www.taste.com.au/recipes/26425/thai+kangaroo+salad+with+crisp+fried+garlic

Thai Kangaroo Salad with Crisp Fried Garlic

Ingredients

• 600g kangaroo fillets, trimmed (see Notes)
• 1 tbs soy sauce
• 1 tbs sesame oil
• 2 tbs olive oil
• 2 garlic cloves, very thinly sliced
• 6 cherry tomatoes, halved
• 4 eschalots, thinly sliced
• 1 small red chilli, seeds removed, thinly sliced
• 2 spring onions, thinly sliced on an angle
• 1/2 cup each basil leaves, mint leaves and coriander leaves

Dressing

• 2 tbs lime juice, plus lime wedges to serve
• 2 tbs fish sauce
• 1 tbs olive oil
• 2 tsp caster sugar

·  Step 1 Combine kangaroo, soy sauce and sesame oil in a bowl, stirring to coat. Stand at room temperature for 30 minutes to marinate.

·  Step 2 Heat olive oil in a pan over medium-low heat. Cook garlic for 1 minute or until light golden. Remove and drain on paper towel.

·  Step 3 Return frypan to high heat. Sear the kangaroo for 2-3 minutes on each side for medium-rare. Transfer to a plate, cover loosely with foil and rest for 15 minutes.

·  Step 4 Meanwhile, for the dressing, whisk lime juice, fish sauce, oil and sugar together in a bowl until sugar dissolves. Set aside.

·  Step 5 Place tomatoes, eschalot, chilli, spring onion and herbs in a bowl. Thinly slice kangaroo and add to the bowl with some dressing to taste, then toss to combine.

·  Step 6 Divide among plates, then scatter with crisp garlic and serve with the remaining dressing and lime wedges, if desired.

Adjustments

I used coconut sugar instead of caster sugar.

The beautiful fresh flavour of the herbs and dressing lighten up this dish and mask some of the strong flavour of the kangaroo. This recipe is so quick and easy, the hardest part is waiting for the kangaroo to marinate and then rest after its cooked!

Enjoy

Chris