MARINATED KANGAROO

marinated-kangaroo-fillet.jpg

200g kangaroo tenderloin per person.

Enough peanut oil to marinate the kangaroo, with ground black pepper, star anise, orange rind and a few drops of coconut vinegar added.

Small amount of game or veal stock.

1tsp fresh horseradish (if in season), pureed in a small amount of coconut vinegar

  • Marinate the kangaroo overnight

  • Remove kangaroo from the refrigerator and return to room temperature

  • Sear kangaroo over a very hot flame on a hotplate, or in a skillet, on all sides for about 2 minutes.

  • Rest for ten minutes, catching the juices.

  • Serve with your favourite salad or side dish, drizzled with some of the pan juices.

(recipe courtesy of Phillip Searle in John Newton's, The Oldest Foods on Earth, 2016, pp. xvii-xx)

FINGER LIME, WILD LIME, LEMON AND QUANDONG TART

Tart Crust

150g macadamia nuts

150g pine nuts

150g walnuts

50g butter

50g brown sugar

50g dried breadcrumbs

Caramelised quandongs

1/2 cup sugar

3 cups quandongs, roughly chopped

1/2 cup red wine

1 lime, juiced

1 tbsp cassis or grenadine

1 vanilla bean

2 cinnamon sticks

3 star anise

1.5 tbsp cornflour

Lime and lemon curd

1/2 cup wild llimes

6 finger limes

150ml lemon juice

zest of 2 lemons

50ml orange juice

1 cup caster sugar

8 egg yolks

4 whole eggs

30g butter, cut into small cubes

  • To make the tart crust, combine all of the ingredients in a blender or food processor and process until the mixture is thick and crumbly. Spread the mixture about 1/2cm thick around the base and sides of a 25cm flan dish, pressing the mixture firmly in place with your fingers. Put in the refrigerator to set.

  • To make the caramelised quandongs, combine all of the ingredients except the cornflour in a pan and bring to the boil. Simmer for 10 minutes, then remove from the heat.

  • Combine the cornflour with 3 tbsp of water to form a smooth, runny paste, and stir through the hot quondong mix. Return the saucepan to the head and bring to the boil, stirring constantly, until all of the ingredients form a smooth syrup, with the quandongs still soft and whole in it. Remove from the heat, cool slightly, and pour into the prepared flan tin.

  • To make the lime and lemon curd, bring a saucepan of water to the boil, drop in the wild limes, remove immediately and plunge into a bowl of iced water. Repeat this blanching process, then set the limes aside.

  • Squeeze out the pearls from the finger limes and set aside.

  • In a small bowl combine the lemon juice, lemon zest, orange juice and one fifth of the sugar.

  • In a stainless steel bowl whisk the egg yolks, whole eggs and remaining sugar until fluffy. Place the bowl over a large saucepan of boiling water and continue to whisk vigorously until the mixture has a thick, spreadable consistency. Whisk in the lemon juice, lemon zest and orange juice mixture and continue whisking until the thick consistency is regained.

  • Gradually whisk in the diced butter, smooth consistency, pour it into the flan dish over the quandongs. Leave the tart to set in the refrigerator for at least one hour before serving.

(recipe courtesy of Raymond Kersh in John Newton's The Oldest Foods on Earth, 2016, pp.154-155)

KANGAROO LOIN, PART - SMOKED IN LEMON MYRTLE

SERVES 1 (for each additional serve, add the same amount of ingredients)

200g sugar

200g rice

2tbsp dried, ground lemon myrtle

1 kangaroo loin

500ml reduced salt beef stock

1 cup red wine

bouquet garni (optional)

2 tbsp dark chocolate, grated

1 tbsp redcurrent jelly

olive oil and butter for frying

2 pre-cooked baby beetroots, halved

2 pre-cooked baby carrots, halved

1 pear, quartered

1 handful baby spinach

pinch of nutmeg

Murray River salt

dill and parsley, finely chopped

  • Mix the sugar, rice and lemon myrtle. Line a baking tray with foil and place the rice mixture in the bottom of the tray. Place a wire rack over the rice mixture, put the kangaroo loin on the rack and cover the kangaroo and tray with a layer of foil.

  • Put the tray over a moderately high heat for 5-8 minutes. Unwrap and turn the loin over, cover again and put it back on the heat for 2-5 minutes. Remove the kangaroo, place on another tray with a piece of foil tented over it, and keep in a warm place to rest.

  • To make the chocolate jus, first place the reduced salt beef stock and the cup of wine in a saucepan, with the bouquet garni, if using. Heat to boiling, then simmer until reduced to 2 tbsp. Add the dark chocolate and the redcurrent jelly and warm gently.

  • To make the caramelised vegetables, heat a pan and add a little oil and butter. Add the beetroots and carrots and fry until lightly brown. Add the pear and cook until coloured. Add the baby spinach and cook until wilted. Stir in the pinch of nutmeg, and season to taste with the Murray River salt.

  • Slice the loin and pour some of the jus over it. Serve wit the vegetables, with the dill and parsley sprinkled over the top.

Recipe courtesy of Clayton Donovan in John Newton's The Oldest Foods on Earth, 2016, pp. 152-154)

 

WATTLE SEED TIRAMISU

Ingredients

Footeside Farm Wattle Seed

2 cups strong dark wattle seed coffee

1/2 cup Frangeleco liquer

3 eggs, separated

1/3 cup caster sugar

250g mascarpone

300ml thickened cream, lightly whipped

1 large packet of sponge fingers

wattle seed for dusting

Method

Set aside 1 tablespoon of wattle seed for dusting the top of the Tiramisu.  In a microwave bowl add the rest of the wattle seed and water.  Cover and heat for 2 minutes.  If desired strain the grounds from the liquid (The grounds can be reused in muffins, pancakes, yogurt etc).  Pour the liquid and liquer into a flat dish for dipping the sponge fingers.  Set aside.

Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick.  Add the mascarpone and whipped cream, mixing until just combined.

Beat egg whites in a meduim bowl with electric beaters unitl soft peaks form.  Using a metal spoon gently fold eggwhites int the mascarpone mixture.

Dip enough sponge fingers into the wattle seed mixture to cover the base of a 19cm square ceramic dish.  Cover the fingers with one third of the mascarpone mixture.  Repeat layers 2 times, ending with the mascarpone cream.  Dust with remaining dry wattle seed.

Cover and refridgerate for 2 hours.

(Recipe courtesy of Footeside Farm)

WARRIGAL GREENS AND DESERT LIME PESTO

warrigal green

250g warrigal greens, leaves picked, reserve baby leaves for garnish

1 large handful sea parsley leaves and stalks, roughly chopped, reserve a few leaves for garnish

juice of 3 lemons

250ml (1 cup) extra virgin olive oil, plus extra to cover

200g macadamias

approx 30 desert limes, plus a few halved limes for garnish

4 cloves garlic, peeled

salt flakes and cracked black pepper

60g (3/4 cup) grated parmesan

Yield: approx 750g of pesto

  • Blanch the warrigal greens in a large saucepan of boiling water for 1 minute, then rinse them in cold water. Drain well and squeeze out excess liquid.
  • Roughly chop the blanched grees and the sea parsley and place them in a food processor with the lemon juice and a little olive oil. Blend until the greens are roughly pureed. Add the macadamias, limes and garlic and continue to blend until the mixture looks like crunchy peanut butter.
  • Continue blending slowly while drizzling in the remaining olive oil until you have a coarse pesto, then season to taste with salt and pepper. Add the parmesan and pulse to blend through, then check the seasoning.
  • Transfer the pesto to sterilised jars. Let settle to remove air bubbles, cover with olive oil and refrigerate up to 3 months.

(recipe courtesy of Simon Bryant in John Newton's, The Oldest Foods on Earth, 2016, pp. 76-78)

 

BRAISED WALLABY SHANKS WITH OLIVES AND BUSH TOMATO

Braised-Wallaby-Shanks.jpg

SERVES 4

8 small wallaby shanks

1/2 cup flour for dusting

2 dspn extra virgin olive oil

1 dspn butter

1 large carrot, peeled

1 large celery stick

100g kalamata olives, pitted

4 garlic cloves, peeled

1 large onion, peeled

1 cup (250ml) red wine

1 litre beef stock

500ml tomato passata or puree

1 tsp dried wild thyme (or a few sprigs of fresh)

1 tsp pepper leaf (or black pepper)

1 tsp sea salt

2 bay leaves

35g kutjera (bush tomatoes), chopped coarsely (3-8 mm pieces)

2 tbsp sea parsley, chopped

  • Dust the shanks with flour and brown all over in the oil/butter in a braising pan.
  • Cut the carrot and celery into large (2cm) pieces. Add to the pot, and brown for a  few minutes, to caramelise them lightly.
  • Add the remaining ingredients to the pan. Cover and bring to the boil.
  • Simmer very gently for approximately 1.5 - 2 hours, until the shanks are quite tender, almost falling off the bone. The sauce may need a little reduction to thicken, if desired.
  • Serve with: mashed potato; polenta; pureed garlic cauliflower; or risotto. Garnish with sea parsley.

(recipe courtesy of Andrew Fielke in John Newton's The Oldest Foods on Earth, 2016, pp. 170-171)

MUNTRIE BERRY JELLY SLICE

BASE

1 packet of plain sweet biscuits

170g melted butter

FILLING

1 x 400ml tin condensed milk

Juice of 2 lemons

3 level teaspoons of gelatine

¼ cup boiling water

TOPPING

500ml cranberry juice

1 sachet gelatine

250g muntrie berries

METHOD

Base: Mix crushed biscuits with the melted butter. Press firmly into a slab tin and place in the fridge until cold and set.

Filling: Mix the gelatine into the boiling water and stir until dissolved. In a medium bowl, blend condensed milk, lemon juice and gelatine mixture. Spread over the prepared base and refrigerate until set.

Topping: Simmer cranberry juice in a saucepan, then whisk in the gelatine until completely mixed. Allow to cool til room temperature. Place berries on the prepared base, then pour the jelly mix over the berries. Place in fridge to set, then cut into squares to serve.

(Recipe courtesy of Ricky North from Black Olive)