Saturday, 4 August 2012

Balsamic, Rosemary and Garlic Kangaroo with Parsnip Mash

Yes, we are a country that are happy to eat the emblems of our Coat of Arms.  And why is that?  Because it's delicious and healthy!  Kangaroo is a lean meat, full of protein and is very well matched to strong herbs and spices.  

What you need (serves 4)
  • 4 kangaroo fillets (you could use lamb, or another lean meat as a substitute)
  • 4 Tbs chopped rosemary - finely chopped
  • 2 cloves of garlic - crushed
  • 4 parsnips
  • 2 bunches of asparagus (or you could use broccoli) 
  • 1 tsp olive oil
  • balsamic vinegar
  1. In a bowl add the kangaroo fillets, garlic, rosemary and oil and mix until the kangaroo is coated.  If you have time, do this in the morning or the night before to get a good marinade, but there's nothing wrong with leaving it for 30mins.
  2. Peel and chop the parsnip into cubes.
  3. Add the parsnip to a saucepan, cover with water and bring to the boil.  You want the water to simmer and the parsnip to cook until it's soft.  A little tip that I learnt a while ago, is that anything that grows below the ground you should start in cold water and bring to the boil, anything that grows above the ground you should boil the water first before cooking it. 
  4. Once the parsnip is cooked, simply mash or put in a food processor and mash or process until smooth.  You shouldn't have to add anything to this.  
  5. Heat a frypan or grill and cook the kangaroo, the first side will need approximately 4 minutes and then turn over for another 2-3 minutes on the second side.  Kangaroo is best served a little pink.  Just before you take the kangaroo out of the frypan add a few tablespoons (a good splosh) of balsamic vinegar and caramelise the meat.  
  6. Take the kangaroo from the frypan and rest on a plate covered for a few minutes, in the meantime add the asparagus to the pan and a small amount of water to deglaze the balsamic vinegar and cook for 4 -5 minutes.  
  7. Serve and enjoy!! xx

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