Turn heads at your next dinner party with Karena Armstrong's Kangaroo Tartare and Potato Chips.
Recipe by Karena Armstrong, Tasting Australia 2021 Guest Programmer
Makes 6 shared entrée portions
Ingredients for the Kangaroo Spice Paste
- 100g onions unpeeled
- 20g garlic unpeeled
- 1long chilli red
- 50ml EVOO
- 1tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- sea salt
- black pepper
Ingredients for the Paste
- 250g kangaroo fillet
- 3tbsp chopped herbs-coriander and mint are perfect
- 20g olives finely chopped
- 1 tsp finely chopped preserved lemon
- 1 tsp Dijon mustard
- 1 lemon zested
- 1 chilli finely diced-if you like it spicy
- Sea salt and pepper
- 2 tbsp of the cold paste from above or to taste
- 2- egg yolks
- 1 packet of Salt and vinegar chips…or any salty flavour
Peel the onion and garlic and finely slice.
Wash chilli and finely chop leaving in the seeds.
Heat a saucepan and add the oil. Sautee the onion and garlic over a medium heat until very soft and golden brown.
Add the chilli and cook until soft.
Add the spices, and salt and cook until fragrant.
Cool completely and then blend until smooth. The paste is great to add to anything that needs a boost of spice and can be stored in the fridge for 2-3 weeks.
Finely dice the kangaroo and place into a mixing bowl. Wash and finely chop the herbs and add. Finely dice the olives, and add the salted lemon, mustard, lemon zest and chopped chilli. Mix well and season with salt and fresh ground pepper. You can set aside in the fridge at this stage for a few hours.
To serve divide the meat into two neat rounds and make a little resting place for the egg yolk. Add the yolk and serve with chips on the side.