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Food

Mark Olive’s crusted kangaroo fillets recipe

Preparation time
Cooking time
Serves
2

We recommend a Tempranillo with a hint of spice to pair with the spicy elements in this dish. Try the Heirloom Vineyards Tempranillo 2015 from the Adelaide Hills – although powerful, it shows elegance and balance with a bold core of red and black fruits, subtle vanillin spice notes, bright acidity, velvety tannins and a long finish.

INGREDIENTS

500g kangaroo fillet (or 500g Scotch fillet)

 

Bush bub mixture

2 tbsp kutjera powder

2 tbsp mountain pepper

2 tbsp dried rivermint

2 tbsp wattleseed

2 tbsp native thyme

2 tbsp sea parsley

 

Sauce

2 dessertspoons butter

3 dessertspoons plain flour

2 cups beef stock

¼ cup of red wine

 ½ tsp mountain pepper

1 cup hibiscus flower

Olive oil

METHOD

1.     Pre-heat oven to 180°C. Mix kutjera powder, mountain pepper, rivermint, wattleseed, native thyme and sea parsley in a bowl to make the herb mix. Spread dry mix onto a plate. Rub kangaroo fillets in a little olive oil and roll in the herb mix. Once completely covered in herbs, lay fillets on
an oiled baking tray and place in oven for
10–15 minutes or until cooked medium rare.

2.     Meanwhile, to make the sauce, melt butter in a saucepan until a nutty brown colour, add flour, stirring vigorously. Slowly add stock, stirring continuously, add wine and mountain pepper, ensuring all lumps are dissolved. Add hibiscus flower and stir through. Remove from heat.

3.     Remove fillets from the oven and rest for a few minutes before slicing into medallions. Place medallions on a plate and drizzle with sauce. Serve with roasted sweet potato mash and salad.

Food
Preparation time
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Tobie Puttock Gets Healthy
Words by Mark Hughes on 4 Aug 2016
As far as chefs go, Tobie Puttock is far from being on the list that needs to look at his health. He’s always been fairly lean and away from the kitchen is pretty active. Admittedly, over the past years he noticed a slight spreading around his middle, but it didn’t worry him too much. What did motivate him to make a change in his life was love. His wife, Georgia, wanted to get fit, not that she was overweight, but, as Tobie says, “she wanted to achieve a body image that she was happy with.” She hit the gym, was working with a trainer and getting really good results, but then she plateaued. No matter how hard she worked, she couldn’t get over this hump. A meeting with nutritionist Donna Ashton was the key to the change. “She asked Georgia what her diet was,” says Tobie. “When she replied that her husband was a chef, Donna suggested that I go in and have a chat. “I was a bit apprehensive because I thought what we were eating was healthy food. However, Donna showed me that what I thought was healthy and what was needed for weight loss, were two different things. My idea of health food – things like quinoa salad – was heath food, but it was not ‘weight loss food’.” After reading a pile of recipe books penned by dieticians, Tobie realised that while the recipes might be great for weight loss, they were pretty bland and tasteless. So he set himself a personal challenge to create healthy dishes that also taste great. It was a process that reawakened the chef inside him, found him a publishing deal and led to a whole new lifestyle. Sitting down with Donna to devise a weight-loss plan for Georgia, Tobie created three lists – foods that you can’t eat ever, foods you can eat sometimes and foods you can eat as much of as you want. “I started cooking some dishes and, as you do these days, I put a picture of them up on social media. I got a call from Julie Gibbs from Penguin who said, ‘What the hell are you cooking here? I’ve not seen you do this before because you normally do Italian food’ Then she said, ‘Let’s do a book’. Then the fun really started.” A new horizon Tobie had been a chef for almost two decades and had graduated to the point of being a restaurateur. But the hassle of running a business coupled with the pressure of managing people had quashed his creativity in the kitchen. Taking a hiatus from the restaurant game and working on this project gave him back his culinary mojo and opened up doors he’d never considered walking through. “I realised I didn’t have to cook Italian food anymore, I could do whatever I wanted,” says Tobie. “It really took a while to get my head around trying to make things taste good without using heaps of butter and olive oil and without the deep fryer. I haven’t reinvented the wheel, but for me personally, it was a huge learning curve and a big thing to happen in my cooking. “So I found writing this book to be a huge creative process and I really enjoyed it. The most satisfying part was seeing the results for Georgia. She lost 10 kilos of body fat through the writing of the book – she wasn’t big to begin with, but she managed to smash through her plateau.” Don’t mention the word diet There is a saying that dieting is like holding your breath – at some stage you have to let it out to breathe. Tobie affirms his recipes are more lifestyle than diet. “I still love eating chocolate, I still drink beer, but now I do it in moderation,” he says. “All I have done is take dishes that are familiar to us and re-jigged them by lowering the fat and carb levels. “This means that in the book, there are basically no carbs, there is not a potato in the whole book, but there are beautiful sweet potato dishes in there. I tried to make dishes that taste good to try to over-ride the desire for things like potatoes.” As well as healthy recipes that taste great, another important aspect of the book, and his change in eating, is the fact that ingredients are accessible and cheap. “I want people to be able to cook most of the recipes in this book from your local supermarket, so the ingredients are accessible and dishes are easy to make. “I am not trying to get people to give up everything, because the most important thing is to be happy, and happiness comes through balance. But if you cook from this book a few times a week, you are going to get results.” The Chef Gets Healthy by Tobie and Georgia Puttock is out now on Penguin (RRP $39.99).
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