I bought some kangaroo fillet for Mother’s Day dinner and was lucky enough to get Pepper Crab instead. So what to do with the kangaroo?
Matthew had Uni tonight so we needed to have dinner in shifts. This recipe works really well for this. We had run out of potatoes but had one sweet potato left. I remembered a lovely warm beef salad I had at Wagamamas in Sydney earlier in the year, so I tried to recreate aspects of it using what I had to hand.
Sweet potatoes grow locally but regular potatoes do not. One of our local restaurants Pee Wees brings sweet potato crisps to the table as you wait for your starters.
I adapted the Warm Stir Fried Chicken Salad from the Wagamama cookbook and it was fabulous. I changed the meat, added tomato and cucumber to the salad and gave it a sweet potato crisp finish. If you don’t want to mess around with the sweet potato crisps, may I suggest some fried shallots (available in the Asian section of many markets). The crunch textural factor added a lot to this salad. Did I mention this was good?
Warm Stir Fried Kangaroo Salad. (adapted from The Wagamama Cookbook)
400g kangaroo fillet cut into strips (use what ever meat you like, if any one tries tofu let me know!)
vegetable oil for stir frying
for the marinade
1 teaspoon sesame oil
2 cloves garlic peeled and crushed
2 teaspoons fish sauce
2 teaspoons light soy sauce
juice of 1 lime
2 teaspoons ground cumin
1 large red chili, trimmed and chopped
2 teaspoons toasted sesame seeds
for the salad
2 handfuls of mixed salad leaves
1/2 cumumber sliced thinly
1 tomato sliced thinly
2 Tablespoons (6 teaspoons) of Wagamama salad dressing
2 teaspoon toasted sesame seeds
3 teaspoons chopped coriander
1 lime halved
for the sweet potato crisps (this is more than you need but you will snack on these).
1 sweet potato sliced into ribbons using a speed peeler (wide vegetable peeler)
Oil for deep frying
Mix all the ingredients for the marinade. Add the meat and marinate for at least 2 hours in the fridge.
Meanwhile make the sweet potato crisps. Heat the oil to 180C/360F. Deep fry in small batches. Cook until the edges turn caramel coloured, they will crisp up more on standing.
Heat a wok until completley hot add the oil and then the meat, stirring constantly. Kangaroo is best served rare 2-3 minutes, chicken will take 4-5 minutes.
Mix the salad leaves with the dressing. Divide between 2 plates and scatter over the toasted sesame seeds and chopped corriander. Top with the meat and serve with a lime half on each plate.
Wagamama salad dressing
2 teaspoon finely chopped shallot (I used spring onion with good result)
2.5 cm (1inch) piece of fresh ginger root, peeled and grated (I peel mine and leave it in the freezer ready for action)
1 small garlic clove, peeled and finely chopped
4 1/2 teaspoons rice vinegar
3 teaspoons tomato ketchup
3 teaspoons water
100 ml (3 1/2 fl oz) vegetable oil
9 teaspoons (45ml) light soy sauce.
Whisk ingredients together and set aside. This can be kept in the fridge for a few days. (I put this all in my mini blender and it emulsified beautifully. I now prefer this method for this dressing).