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Kangaroo BBQ
Recipe by Callum Hann
This high protein Kangaroo dish is accompanied by three styles of pumpkin and a fragrant spiced yoghurt.
- Steps
- Ingredients
Ingredients
Wattleseed Kangaroo
Roast Pumpkin
Pickled Pumpkin
Pumpkin Puree
Smoked Yoghurt
Garnishes
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Steps
- Preheat water bath to 54C. Prepare a charcoal BBQ. Preheat oven to 220C.
- For the Wattleseed Kangaroo, season kangaroo with salt and place into a vacuum bag with the butter. Vacuum seal and place into water bath for 60 minutes. Remove the bag and set aside.
- Place remaining ingredients into a small frying pan and toast over medium heat until fragrant, about 1-2 minutes. Remove from the heat and allow to cool slightly. Blend in a spice grinder to a powder. Set aside.
- When ready to serve, remove kangaroo from bag and coat in ground spice mixture. Sear the kangaroo fillets on the BBQ for 1 minute on each side then remove from the heat and set aside to rest.
- For the Roast Pumpkin, toss pumpkin in oil, paprika and season with salt. Place onto a lined baking tray and roast until caramelised and tender, about 35-40 minutes.
- For the Pickled Pumpkin, place pumpkin into a glass or ceramic bowl and set aside. Place remaining ingredients into a small saucepan and bring to the boil. Pour over pumpkin and set aside for at least 30 minutes. Drain well to serve.
- For the Pumpkin Puree, combine all ingredients in a small saucepan. Place over medium heat until butter has melted. Reduce heat to low, cover with a lid and cook until pumpkin is just tender, about 10 minutes.
- Transfer pumpkin to a blender and puree until smooth, adding a little cooking liquid if required. Pass through a fine sieve and season with salt to taste. Set aside, covered, to keep warm.
- For the Smoked Yoghurt, place yoghurt into a small bowl and cover with cling film. Fill the bowl with smoke from a smoking gun and re-seal cling film tightly. Set aside for 5 minutes before removing cling film.
- For the Garnishes, place oil in a small frying pan over medium high heat. Add half of the saltbush leaves and cook until crisp. Use a slotted spoon to transfer the leaves to a wire rack. Repeat with remaining saltbush leaves. Sprinkle with vinegar powder.
- Place pepitas in a small frying pan over medium heat. Toast until lightly golden. Add butter and cook until nut brown. Add lemon juice and remove from heat. Remove pepitas and set aside on paper towel.
- Cook the spring onions on the BBQ until well charred. Remove from the heat and set aside.
- To serve, spoon Pumpkin Puree onto four serving plates. Arrange slices of Wattleseed Kangaroo, Roasted and Pickled Pumpkin over the plates. Finish with some Smoked Yoghurt and garnishes.
