Peppered Kangaroo, Chargrilled Black Plum and Hazelnut Salad
400 g kangaroo fillet
120 g whole hazelnuts
4 large handfuls rocket (arugula)
8 black or red plums
100 g Parmesan cheese, grated
Extra virgin olive oil (EVOO)
Top quality aged balsamic
Sea salt flakes and freshly ground black pepper
Toast hazelnuts in a pan for 8-10 minutes until toasted
Grind a decent amount of black pepper out onto a large, flat dinner plate along with a good pinch or three of crushed sea salt flakes. Roll the kangaroo fillet in this salt and pepper mix until fully coated on all sides.
Spray a frying pan with olive oil and heat until almost smoking. Add the kangaroo meat and cook at high heat on both sides for 3 minutes until medium rare. As the meat is going to be sliced feel free to cut off a bit near the middle to see how it’s cooking. Remove and allow to rest for 5-10 minutes before slicing very thinly.
While meat is resting, heat a griddle pan until smoking, add the plum quarters and cook on both cut sides for a minute or two on each side. Remove and allow to cool.
Scatter rocket out over a large serving platter, add the plum quarters, followed by the kangaroo slices, scatter with grated Parmesan, toasted crushed hazlenuts and drizzle with balsamic.
Balmain bug, saffron and fennel risotto
50g unsalted butter, plus extra to serve
1 onion, finely chopped
1/2 bulb fennel, thinly sliced
300g Arborio rice
100ml white wine
Pinch of saffron threads, soaked in
1 tbs hot water
1.2L chicken stock, heated
Meat from 4-6 raw Balmain bug tails
1 small handful chopped tarragon
100g grated Parmesan, plus extra to serve
Lemon quarters, to serve
In a large heavy-based saucepan over low heat, melt the butter, then add the onions and thinly sliced fennel and cook, stirring, for 5-7 minutes, until soft. Add the rice and stir to coat the grains. Add the wine and saffron and stir for 2-3 minutes to reduce down a little.
Add the stock, 1 cup at a time, stirring continuously and allowing the stock to be absorbed before adding the next cup, until only one cup of stock is left. This will take about 20 minutes. Add the bug meat and the final cup of stock and stir to combine. Season with salt and freshly ground black pepper to taste. The risotto should be a creamy consistency.
Add the tarragon and Parmesan and stir all the ingredients together.
Serve immediately with extra Parmesan shavings, a small knob of butter and lemon wedges.