Snack of the Day

With the start of the Formula 1 season early on Sunday morning in Melbourne for the Australian GP, the Sandwich Shoppe is serving up a local delicacy - Kangaroo Meat.

Since I am not all that familiar with Kangaroo, I'll let the Kangaroo Industry Association describe the meat for me;

Kangaroo meat is used by some of the worlds best restaurants because of its high quality and unique flavour, also because it's very low in fat and therefore very good for you. Kangaroo has a rich appealing flavour that combines well with many other foods.

Kangaroo meat is very low in fat, usually less than 2%. This is lower than most other red meats. This makes Kangaroo very healthy but also means it must be cooked carefully. Kangaroo is also very high in protein and iron. Fat contains a lot of moisture, hence meats like beef which is very high in fat can be cooked to very well done. However because kangaroo has virtually no fat it can easily dry out during cooking.

Now a sample recipe for you to try at home;

Kangaroo Fillet with Spring Vegetables

Serves 4

You’ll need:

500 gms Southern Game Meat Kangaroo loin fillet
50 ml olive oil
150 gms Cajun spices
2 yellow zucchini
1 pack snow peas
1 bunch spring onion bulbs
sprinkle mixed dried herbs
1 pack baby corn
1 bunch chives
50 ml green, yellow and red capsicum oils
sprig of rosemary.
Method: In this dish we present Southern Game Meat kangaroo fillet marinated in Cajun spices, pan-fried with an attractive selection of new season vegetables.

Dip fillets of kangaroo in olive oil to cover well. Roll oiled fillets in Cajun spices then cover with plastic wrap and place in the refrigerator for 2 - 4 hours. Heat oil in a wok or heavy frying pan to very hot.
Brown fillets on all sides at a very high heat for two minutes then set to one side, cover with foil and rest.

Slice zucchini and blanch in boiling water for 1 minute. Blanch snow peas in boiling water for 1 minute.
Sauté spring onion bulbs with fresh garden herbs. Blanch baby corn in boiling water for 1 minute and wrap with chives.

Assembly: Serve kangaroo meat and vegetables with red, yellow and green capsicum oil sauces. Add a sprig of rosemary.