Garlic and red wine marinated kangaroo loin, red capsicum, red onion, garlic. Seared, medium rare. Rocket. Shaved parmesan. Takes about 5 minutes to prepare. The bomb.
I was working on these over the weekend… Just for fun…
- Caramelised pear and prosciutto salad with rocket, gorgonzola and candied pistachios.
- Seared kangaroo loin with a sesame and ginger crust, served with watercress paste, caramelised fennel and radish salad
The presentation still needs work, these were just rough drafts snapped using my iPhone camera. More to come.
If I had a signature dish it would be this. Perhaps it’s the songwriter in me, but I just love food that rhymes. ‘Kangaroo ragout’ has the cutest ring to it. I cooked it for my Dad’s birthday yesterday and he didn’t know what a ragout was, so he christened it ‘Skippy Stew’ instead. That wasn’t half bad, but it’s not really a stew. I served this with some freshly shaved parmesan, torn basil leaves and my own ‘signature’ insalata caprese on the side, made with bambini bocconcini instead of mozzarella, cherry tomatoes and rocket as well as the traditional basil. I’m not giving away the recipe because a) it’s a secret, and b) I change it slightly every time. The ricotta/roo combo means you can drink it with a white or red, but I poured a Granite Belt Verdehlo and was pretty happy. It actually looked amazing, I blame the iPhone camera for the crap photo (that, and dad thought I was being a tosser wanting to photograph the table before we ate, so I had to be quick).
Dice the roo (un-marianted stuff, the tenderer the betterer), braise, simmer with garlic. Make a batch of your special-secret-nonna-recipe bolognese sauce with that instead of mince. Avoid anything silly like capsicum or carrot though, you want this baby sloppy.
Layer pre-roasted capsicum (get rid of the white scaffolding, salt the slices, oil them, splash some vinegar about the place and char-grill the little guys if you can) and large basil leaves (fresh) between pasta sheets and bechamel.
I like my lasange a little loose, it feels more real that way – like you’d serve tagliatelle. Make it however you like though; your call. Nutmeg on top.