KAN­GA­ROO WITH ROASTED CARROT, BEET­ROOT AND WAL­NUT

delicious - - ON TREND. -

SERVES 4

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

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

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.

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.

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.

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.

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.

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