Kangaroo is a great alternative to beef, and here I'm scattering it with rosella as my final touch. Rosellas have great flavour – and go so well with the kangaroo.
- 1 tsp butter
- 2 tbsp extra virgin olive oil
- 2 kangaroo fillets, brought to room temperature
- 1 bunch broccolini
- 2 pickled onions, peeled and layers separated into ‘petals’, liquid reserved
- 150 ml red wine
- ¼ cup chicken stock
- 2 star anise
- 10 g butter
- 4 wild rosella flowers, petals torn (or substitute with cranberries, see Note)
- Salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Pat the meat dry and sprinkle with salt and freshly cracked pepper.
2. In a large frypan over a medium-high heat, melt the butter with 1 tablespoon of oil and sear the meat for 3-4 of minutes on each side for medium, or until cooked to your liking. Place the meat on a tray and rest it for 4-5 minutes while you prepare the sides.
3. Heat a grill pan or BBQ and drizzle the remaining oil over the broccolini and onion petals. Season with salt and grill until charred and tender.
4. Deglaze frypan with the wine and pickling liquid from onions and stir to scrape any caramelised bits from the bottom.
5. Bring to the boil for 2 minutes, then add the stock and star anise. Add cranberry here if using. Reduce by half and then discard the star anise. Whisk in the butter.
6. To serve, slice the kangaroo into thick medallions, top with charred broccoli and onions then spoon over the sauce and scatter over the rosella petals, if using.
• You can use 2 tablespoons of dried cranberries instead of the rosella.