PANDANUS- SMOKED KANGAROO LOIN WITH PINEAPPLE RELISH AND TARO CHIPS
200ml white vinegar For taro chips: 1 taro 500ml vegetable oil 1. To smoke the kangaroo, you will need a cake rack or something similar and a heavy-based pan which it will fit in. 2. Place half the pandanus leaves so they cover the base of the pan, and top with half the rest of the smoking ingredients, and drizzle with a teaspoon of vegetable oil. Heat so that the pandanus is starting to smoke and become aromatic. 3. Lay the kangaroo on the cake rack and place over the rest of the ingredients. Reduce heat and cover the pan with a lid or foil. 4. After five minutes, remove kangaroo and then wrap each loin with more pandanus and finish cooking in a moderate oven for a further 8 - 10 minutes for medium rare. Rest before slicing. 5. For the relish, roast the star anise and cinnamon till aromatic, then combine with all ingredients except for pineapple. 6. Bring to the boil and simmer for five minutes, add pineapple, and continue to cook till liquid has reduced and become syrupy. 7. For the taro chips, peel and slice taro as thinly as possible. Dust in flour and deep fry in vegetable oil till crisp. 8. Serve with steamed snow peas or wilted spinach.