Name: Luke & Samuel Bourke’s kangaroo with beetroot
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Ingredients: 100 gm macadamias; 200 gm cultured butter, chilled, chopped; 25 ml merlot vinegar or other aged red-wine vinegar; 800 gm kangaroo fillets; 1 tbsp (10gm) pepperberries (see note); 1 tsp ground lemon myrtle (see note); 20 gm salt flakes; 60 ml (¼ cup) extra-virgin olive oil; Vegetable oil, for deep frying; 3 baby golden beetroot, shaved; 400 gm warrigal greens, trimmed; 3 radicchio leaves; Red-veined sorrel, fennel fronds and edible flowers, to serve; Wine-poached beetroot; 750 ml dry white wine; 2 bay leaves; 1 tsp black peppercorns; 2 garlic cloves, smashed; 4 beetroot (800gm), peeled

Luke & Samuel Bourke’s kangaroo with beetroot

A dish that sings with Australian flavours.

Serves 4

Prep

30M

Cook

1H 10M

Total

1H 40M

“In this dish, we tried to incorporate skills we learnt at Rockpool,” says Samuel Bourke, junior sous-chef at Sydney’s Rosetta. “For example, using one ingredient to showcase lots of different elements and flavours.”

Ingredients

100 gm macadamias

200 gm cultured butter, chilled, chopped

25 ml merlot vinegar or other aged red-wine vinegar

800 gm kangaroo fillets

1 tbsp (10gm) pepperberries (see note)

1 tsp ground lemon myrtle (see note)

20 gm salt flakes

60 ml (¼ cup) extra-virgin olive oil

Vegetable oil, for deep frying

3 baby golden beetroot, shaved

400 gm warrigal greens, trimmed

3 radicchio leaves

Red-veined sorrel, fennel fronds and edible flowers, to serve

Wine-poached beetroot

750 ml dry white wine

2 bay leaves

1 tsp black peppercorns

2 garlic cloves, smashed

4 beetroot (800gm), peeled

Method

1.For wine-poached beetroot combine wine, bay leaves, peppercorns, garlic and ½ tsp salt flakes in a saucepan over medium heat. Add beetroot and simmer, covered, until tender (35-40 minutes). Set aside to cool slightly. Drain, reserving 200ml liquid. Thinly slice 1 beetroot and set aside.

2.Meanwhile, pulse macadamias in a food processor to coarse crumbs. Season with ½ tsp salt flakes and set aside.

3.For beetroot purée, blend or process remaining poached beetroot until smooth. With motor running, gradually add 40gm butter. Add vinegar, a pinch of sugar and season to taste. Process until very smooth. Set aside in a warm place.

4.Remove sinew from kangaroo and reserve. Trim ends of fillets so they are an even thickness (reserve trimmings). Grind pepperberries in spice grinder or mortar and pestle, then stir in lemon myrtle and salt flakes. Place 2 tbsp spice mix and kangaroo in a bowl, rubbing in spice mix to coat.

5.Heat 2 tsp olive oil in a frying pan over high heat. Cook reserved kangaroo sinew and trimmings until browned (2-3 minutes). Add 200ml reserved beetroot poaching liquid and simmer until reduced (3 minutes). Remove from heat and gradually whisk in remaining butter until melted and smooth; do not boil. Season, then strain sauce through a fine sieve. Set aside and keep warm.

6.Line a tray with paper towel. Heat vegetable oil in a small saucepan over medium heat to 190°C. Deep-fry baby golden beetroot, in batches, until light golden and crisp (30 seconds). Drain on prepared tray and season to taste.

7.Heat 1 tbsp olive oil in a large frying pan over high heat. Cook kangaroo, in batches, turning, until browned all over and medium-rare (2-3 minutes). Set aside in a warm place to rest.

8.Heat remaining olive oil in a large frying pan over high heat. Cook warrigal greens, stirring, until wilted and excess liquid evaporates (3 minutes). Season.

9.Separate radicchio leaves. Using a 4cm cutter, cut out rounds. Divide beetroot purée among plates, top with sliced kangaroo, warrigal greens, radicchio rounds, golden beetroot and reserved sliced beetroot. Scatter over macadamia, sorrel, fennel fronds and flowers. Drizzle with beetroot sauce to serve.