KANGAROO WITH ROASTED CARROT, BEETROOT AND WALNUT
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
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.