Kangaroo with roasted carrot, beetroot and walnut

Name: Kangaroo with roasted carrot, beetroot and walnut
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 400g heirloom carrots (Angelica Organic Farm), halved lengthways, tops reserved; 1/3 cup (80ml) olive oil; 2 bunches heirloom beetroot (Angelica Organic Farm), trimmed; 500g kangaroo loins (Macro Meats Paroo Kangaroo), trimmed; 1/2 cup (50g) walnuts (Omega Walnuts), roasted, finely chopped; Small mint and red vein sorrel leaves (Newcastle Greens), to serve; 2 tbs ground coffee; 2 tsp smoked paprika (Weston Farm); 1 tbs brown sugar; 1 tbs raspberry vinegar (substitute red wine vinegar); 1 tsp each ground cumin and coriander

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Kangaroo with roasted carrot, beetroot and walnut

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by Charlotte Binns-McDonald

Sep 01, 2017

Angelica Organic Farm’s heirloom carrots and beetroot won gold medals at the Produce Awards. Roasting brings out their concentrated sweetness, making them a perfect pairing to the gamey richness of kangaroo from state winner Macro Meats.

400g heirloom carrots (Angelica Organic Farm), halved lengthways, tops reserved
1/3 cup (80ml) olive oil
2 bunches heirloom beetroot (Angelica Organic Farm), trimmed
500g kangaroo loins (Macro Meats Paroo Kangaroo), trimmed
1/2 cup (50g) walnuts (Omega Walnuts), roasted, finely chopped
Small mint and red vein sorrel leaves (Newcastle Greens), to serve

Coffee rub

2 tbs ground coffee
2 tsp smoked paprika (Weston Farm)
1 tbs brown sugar
1 tbs raspberry vinegar (substitute red wine vinegar)
1 tsp each ground cumin and coriander

Method

1.

Preheat oven to 200°C. Grease a baking tray and line with baking paper.
2.

Place carrot in a saucepan of boiling water and cook for 3 minutes or until almost tender. Drain and arrange on prepared tray. Drizzle with 1 tbs oil.
3.

Divide beetroot by colour and place each colour grouping on a square of foil. Drizzle with 1 tbs oil and wrap to enclose. Roast beetroot and carrot for 45-50 minutes or until tender.
4.

Meanwhile, for the coffee rub, combine all ingredients and 1/2 tsp each salt flakes and freshly ground black pepper in a bowl. Rub kangaroo with coffee rub and set aside to bring to room temperature.
5.

Heat remaining 2 tbs oil in a frypan over medium-high heat. In 2 batches, cook kangaroo for 31/2 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes. Thickly slice.
6.

Halve beetroot and arrange with carrot and kangaroo on a serving platter. Scatter with walnuts, reserved carrot tops, mint and red vein sorrel leaves to serve.