An Australian-inspired main course.
- 250 g kangaroo fillet
- 1 cup good quality olive oil
- 2 clove garlic (finely sliced)
- 1 tblsp cracked black pepper
- 1 tblsp crushed macadamia nuts
- salt to season
- red wine and cherry sauce:
- 300 ml chicken stock
- 200 ml shiraz red wine
- 100 ml ruby port
- 2 tblsp granulated sugar
- 2 sprigs of fresh thyme
- 150 g cherries (fresh and pitted)
- 10 g unsalted butter (chilled and cubed)
- carrot puree:
- 2 organic carrots (peeled and chopped)
- 2 tblsp duck fat
- 185 ml chicken stock
- salt and black pepper
- ¼ tsp cumin seeds
- potato fondant:
- 100 g unsalted butter
- 2 waxy organic potatoes (peeled, cut into 2cm thickness and circle using pastry cutter)
- 75 ml chicken stock
- 2 garlic cloves (peeled, crushed gently)
- 2 sprigs fresh thyme
- salt and black pepper to season
- veggie crisp:
- 1 beetroot
- 1 parsnip
- 1 tbs olive oil
- salt and black pepper to season
- 2 tblsp mixed micro herbs
- Red wine cherry sauce method: In one large sauce pan, combine wine, port, stock, sugar and thyme. Simmer gently to reduce liquid to 1/3 third (12-15 minutes). Remove the thyme and discard. Add cherries and gently simmer for 10-12 minutes to thicken the sauce. Gently reheat the sauce and add the butter, stirring until melted and sauce is glossy. Arrange 5 or so cherries around plate as garnish. Pour sauce over sliced kangaroo fillet.
- Fondant potatoes method: Heat the butter in saucepan over medium heat until foaming. Add potatoes and fry until golden brown on one side (4-6 mins). Using a slotted spatula, turn potatoes over and cook again for 4-6 minutes so they are golden-brown on both sides. Gently add the stock a little at a time. Add garlic cloves and thyme sprigs. Season to taste. Reduce heat to simmer then cover with a lid. Simmer the potatoes until tender (10 – 15 mins). Using a slotted spatula, remove the potatoes, along any additional liquid to drain off. Place in warm oven if you want them a little crispier.
- Veggie crisps method: Pre heat oven to 180 deg Celsius. Wash and peel beetroot and parsnip. Using a mandolin, slice the parsnip beetroot across so as to make think discs. Select the larger discuss (match size to create uniformity when cooking). Brush with oil both side and place in oven on middle rack. Cook for 6 mins before turning over and cooking for a further 5 minutes or until crisp. (Keep an eye so as they do not burn. Drop to lower rack if they are getting too crispy). When done, turn on to kitchen roll to allow them to cool. Season with salt flakes, chili flakes, whatever you want.
- Carrot puree: Melt duck fat in medium sauce pan. Add grated carrots and stir for 2-3 minutes. Add chicken stock and cumin seed and cook until carrots soften to touch (5-8 minutes). Drain off most of liquid, (keep a little aside to thin puree of it is too thick. Place carrots in small blender and puree until smooth. Pass though fine sieve to remove any large lumps. Return to warm saucepan and cover until ready to serve.
- Kangaroo Fillet: Place kangaroo fillet in air tight container and cover with olive oil and sliced garlic. Marinade in fridge over night, turning the kangaroo every couple of hours. 2 hours prior to cooking, remove kangaroo from olive oil and remove any garlic. Place cracked pepper and macadamia nuts on a plate and roll fillet on all side so as create a crust. Place in cling film and set aside in cool dark spot to allow it to reach room temperature. Heat griddle pan until smoking hot. Cook kangaroo fillet for 3 mins, turn and cook for a further 2 minutes.
By Grant Jacobs for MasterChef Ireland