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Muntries And Quandong Kangaroo With Jerusalem Artichoke
Recipe by Aaron Sanders
Get on this Aussie protein which is packed full of flavour, with roasted Jerusalem artichokes, muntrie and quandong glaze with a crispy fried saltbush.
- Steps
- Ingredients
Ingredients
Roasted Jerusalem Artichokes
Jerusalem Artichoke Puree
Muntries and Quandong Glaze
Spiced Kangaroo loin
Crispy Fried Saltbush
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Steps
- Preheat oven to 180°C fan-forced. Prepare coals for a hibachi or preheat BBQ or grill plate.
- For the Roasted Jerusalem Artichokes, cut into quarters, toss through some olive oil and cook in the oven for 40 minutes. Remove from the oven.
- For the Jerusalem Artichoke Puree, simmer the artichokes in the milk until tender, around 30 to 40 minutes.
- Remove artichokes from the liquid. Add the butter and a small amount of the milk and process with a stick blender to a soft smooth puree.
- Pass through a fine sieve and season with salt to taste. Cover and set aside.
- For the Muntrie and Quandong Glaze, place butter and lemon myrtle leaves into a small saucepan. Melt butter then remove from the heat and allow to infuse for 5 minutes.
- Add the remaining ingredients and return to the heat. Bring to a simmer and simmer until reduced by half. Adjust the glaze to taste by adding additional vinegar, verjuice and/or sugar, to taste. Remove from the heat and set aside.
- For the Spiced Kangaroo Loin, process spices in a spice grinder until fine then roll the loins in the spices and salt. Set aside at room temperature for 15 minutes.
- Brushing with the glaze and cook over the hibachi, basting and turning for about 6-8 minutes until the internal temperature reaches 46°C. Remove from the heat and allow to rest for 15 minutes. Slice to serve.
- To finish the roasted artichokes, add the gum leaves to the hibachi. Place roasted artichokes over the coals and gum leaves and cook until skin is lightly charred. Remove from the heat and set aside.
- For the Salt Bush Chips, heat the oil to 180°C, then fry the leaves until they are no longer bubbling, about 2 to 3 minutes. Remove from the oil and drain on paper towel.
- To serve, spoon puree on the plates, followed by the roasted artichokes, then slices of kangaroo. Spoon additional glaze over the lamb and top with some of the fruit from the glaze and salt bush chips.
