|
|
| Peppered Kangaroo with Horseradish Cream & Roasted Baby Beetroot Serves 4 12 baby beetroots, leaves trimmed Olive oil Sea salt and freshly ground black pepper Leaves from 3 sprigs thyme 1/3 cup black peppercorns, crushed 4 kangaroo fillets Horseradish cream: 1/3 cup freshly grated horseradish 250ml sour cream 1 tablespoon Dijon mustard 1 teaspoon white wine vinegar Sea salt and freshly ground black pepper To make the horseradish cream, combine the horseradish, sour cream, mustard and vinegar in a bowl and mix well. Season to taste with salt and pepper. Cover with plastic film and refrigerate for at least 2 hours.  Place the beetroots on a large double layer of foil. Drizzle with olive oil and season with a pinch of salt and pepper, then wrap to enclose. Roast for 1 hour or until soft and giving. Remove the beetroots from the oven and reduce the oven temperature to 160°C. Unwrap the foil and, when the beetroots are just cool enough to handle, rub the skins off with paper towel. Set the beetroots aside in a warm place. Combine the thyme, pepper and 2 tablespoons sea salt in a flat bowl. Roll the kangaroo fillets in the mixture until well coated. Heat a splash of olive oil in a heavy-based frying pan over medium heat and fry the kangaroo fillets for 6 minutes or until browned on all sides. Transfer to a baking dish and roast in the oven for 8 minutes. Slice the kangaroo fillets and divide among 4 plates. Serve with the roasted beetroots and beer-braised fennel, with a bowl of horseradish cream alongside. Beer suggestion: Badenoch recommends drinking a mild porter, smoked beer (Rauchbier) with this dish. From: The Entire Beast. By Chris Badenoch. Published by Penguin. 
|
|