INGREDIENTS

1kg kangaroo loin fillet
250g saltbush, dried & crushed
1/4C pepperberry, crushed
1/2C olive oil
500g paperbark
500g sweet potato, peel & diced
100ml water
100g butter
1kg warrigal greens
1kg sea blight
sea salt flakes
pepperberry, crushed

METHOD

1 – Prepare rub by combining saltbush with pepperberry. Lightly drizzle kangaroo loin pieces with olive oil to cover completely and season with the rub by firmly pushing into the meat. Seal each loin on all sides in a hot pan, remove and place on a chopping board.
2 – To a piece of paperbark to each piece of loin with butcher’s string. Place on a roasting rack, in a roasting pan and cover the dish loosely with aluminium foil.
3 – Roast in a slow oven at 125’C for approximately 3hours or til the kangaroo is tender and falls apart delicately. Reserve any pan juices.
4 – Prepare the sweet potato puree by placing the potatoes, water and butter in a stock pan and placing on a high heat. Bring to the boil and reduce to a medium simmer with the lid on. Cook until the potatoes are soft.
5 – Remove from the heat and allow to cool slightly. Place in a food processor and blend until smooth. Season as required. keep warm until serving, or if need be, microwave when ready to serve.
6 – To cook the warrigal greens and sea blight, blanch both in boiling water, remove and place in iced water.
7 – Heat a fry pan with a tablespoon of butter or a little olive oil. Toss the warrigal greens and sea blight til heated and coated well. Season as required.
8 – To make a simple jus, place the left over pan juices in a saucepan with 1/2C red wine and boil tiol thick and glossy.
9 – To serve, place the puree on the plate in a large dollop to one side, run the back of the spoon through it to smear across the plate. Place the warrigal greens in the centre to forma bed for the loin. Place the kangaroo on top and garnish with the sea blight. Drizzle with the jus.

Purra-Perte!

Eat & Enjoy!

Recipe features in Greater Sydney Living Spring 2019 Issue – byDesign Publishing