https://www.lifestylefood.com.au/recipes/24674/spiced-kangaroo-with-galangal-and-green-pawpaw

LifestyleFOOD.com.au

This healthy, spicy dish is made with Australian ingredients and is served with a banana salad

Ingredients

  • 4 kangaroo fillets, trimmed of all silverskin, brushed with a small amount of olive oil to prevent it oxidising

  • 8-10 galangal leaves, washed and dried

  • Spice paste

  • 1 tablespoon chopped galangal

  • ½ fresh chilli, seeded and finely chopped

  • 1 ½ cloves garlic, finely chopped

  • 1 teaspoon palm sugar, grated

  • Grated zest of ½ a lime

  • Roots and stems of 4 coriander plants (reserve leaves for salad), finely chopped

  • 1 stalk lemongrass (tender part only), very finely chopped

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon lime juice

  • Pinch salt

  • 1 tablespoon extra virgin olive oil for brushing kangaroo before placing on barbecue

  • Salad

  • 1 tablespoon of finished spice paste (see above)

  • 1 green pawpaw (about 600g), peeled, seeds retained, coarsely grated

  • 2-3 bananas (depending on size), diced or coarsely crushed

  • 1 handful mint leaves, torn

  • 2 limes, 1 juiced, 1 cut into cheeks for serving

  • 2 teaspoons fish sauce

  • Reserved coriander leaves

Method

  • 1.

    Mix all ingredients for spice paste together. Taste a little for salt and spiciness. Rub all over the kangaroo fillets.

  • 2.

    Set kangaroo aside on a plate for half an hour. Cover loosely with galangal leaves.

  • 3.

    Mix all salad ingredients together. Add pawpaw seeds if you like. Either line a shallow bowl with more galangal leaves and pile on the salad (or just serve in a bowl), scatter with coriander leaves.

  • 4.

    Heat barbecue or non-stick frypan to high heat. Brush kangaroo with extra virgin olive oil. Sear kangaroo for 2 minutes on each side.  Remove to a plate, and re-cover with galangal leaves and allow to rest for five to ten minutes.

  • 5.

    Discard wrapping leaves. Slice kangaroo thinly on the bias and serve alongside the pawpaw and banana salad. Serve with lime cheeks.

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