I’ve featured a couple of recipes on the blog that see kangaroo as the star of the show, and why not? Kangaroo is a beautiful meat not only because of its taste and incredible nutritional properties – it is very lean and packed full of healthy omega-3 and omega-6 fatty acids – but it is also an environmentally sustainable choice.
For a colourful way to enjoy Australia’s bouncing icon, take inspiration from the Middle East with this recipe using sweet and sour pomegranate molasses.
Fillets of roo are marinated in a sweet and tangy mixture of pomegranate molasses, apple cider, cumin, paprika, lime, and mint, before being grilled and served up with a fresh salad of shaved brussel sprouts, celery, haloumi, and cracked wheat. All of this served on a creamy bed of yoghurt and tahini. Enjoy!
Note: This recipe works well with chicken, lamb, beef, and even tofu if you kind find kangaroo in your area or your committed to the veggies.
2 kangaroo fillets, trimmed of sinew
For the marinade:
3 tbsp pomegranate molasses
2 garlic cloves
2 tsp cumin powder
½ tsp smoked paprika
½ tsp sweet paprika
¼ tsp dried chilli flakes
¼ cup olive oil
2 tbsp lime juice
¼ cup apple cider
¼ cup mint, roughly chopped
¼ cup parsley, roughly chopped
For the pomegranate yoghurt:
½ cup Greek yoghurt
½ tbsp pomegranate molasses
½ tsp apple cider vinegar
Freshly ground black pepper
For the salad:
80g of haloumi, cut into small 1cm by 1cm dice
2 large sticks of celery, chopped into a small dice
¼ cup mint leaves, chopped
4 brussel sprouts, the freshest you can find
½ cup cooked cracked wheat
Extra virgin olive oil
Start by getting the marinade sorted for the kangaroo. In a mortar and pestle, or alternatively, the bowl of a food processor, combine all of the marinade ingredients and mix until well combined.
Place roo fillets in a shallow non-reactive dish and pour over the marinade. Cover and let marinade in the fridge for 2-4 hours.
For pomegranate yoghurt, combine the yoghurt, molasses, vinegar in a bowl and mix well to combine. Season to taste. Pop into the fridge until ready to serve.
For the salad, thinly shred the brussel sprouts using a mandolin, or alternately, a knife. Place in a bowl with the cooked cracked wheat, chopped mint, and celery.
Heat a touch of olive oil in a fry pan over medium heat, add the haloumi and fry until the little nuggets of cheese have turned beautiful and golden. Remove from heat and let cool.
To cook the kangaroo, heat a pan over medium-high heat. Remove the fillets from the marinade and let the excess drip off back into the dish. Place onto the hot pan and cook for 3 minutes on each side, until the outside has caramalised and it has cooked to medium-rare.
Remove from heat and allow to rest for 5 minutes.
While the meat is resting, add the haloumi to the salad bowl. Add a drizzle of olive oil and a pinch of salt and pepper – a bit of lemon or lime zest is also beautiful in this salad. Toss with your fingertips to combine.
To serve, spread some of the pomegranate yoghurt onto the bottom of the plate. Slice the roo fillets on an angle and arrange onto the plate. Add a pile of the cracked wheat and haloumi salad and drizzle with a final touch of extra virgin olive oil. Serve immediately.