SUMMER // Recipe for four
Raw kangaroo, artichokes and lucerne
Kangaroo is a sustainably sourced meat with the animals grazing in the wild and eating naturally rather than being intensively farmed. It’s a clean eating meat that serves this recipe well. Instead of flattening the kangaroo fillet, you could dice it and serve as tartare.
BURNT CHILLI OIL
100 g (3½ oz) green and red chillies
50 ml (13/4 fl oz) walnut oil
Burn the chillies, with their seeds in, over hot coals or in a hot pan until black. Place in a vacuum or cryovac bag with the walnut oil and seal. Cook in a water bath at 65°C (149°F) for 4 hours. Leave at room temperature until the next day, then strain.
BUCKWHEAT
100 g (3½ oz) buckwheat
480 ml (16½ fl oz) grape seed oil
10 g (¼ oz) salt
Bring a panful of water to the boil. Add the buckwheat and cook for about 8 minutes. Strain and rinse in cold water to remove all the starch. Preheat the oven to 80°C (175°F). Spread out the buckwheat on a baking tray and dehydrate in the low oven for 24 hours. When ready to serve, fry in the grape seed oil until puffed and then season with salt while hot.
ARTICHOKES
Juice of 1 lemon
4 globe artichokes
30 ml (1 fl oz) olive oil
200 g (7 oz) yoghurt, hung in muslin (cheesecloth) overnight in the fridge
Add the lemon juice to a bowl of cold water. To prepare the artichokes, remove the stems and peel back the flowers to expose the young flesh. Use a spoon to remove and discard the hairy chokes from the centres; put the artichokes in the lemon water as they are prepared.
Put the artichokes in a pan, cover with water, add the olive oil and cook over low heat for about 15 minutes until tender. Drain, cool, cut into small cubes and fold through the yoghurt. Season with salt.
KANGAROO
400 g (14 oz) kangaroo fillet
50 g (13/4 oz) salt
40 g (1½ oz) cane sugar
10 g (¼ oz) pepper berries, ground
Trim the fillet. Mix the salt, sugar and pepper berries together to make a cure and rub this over the kangaroo fillet. Leave to cure for 2 hours.
Wipe off the cure with damp kitchen paper, cut the kangaroo fillet into 1 cm (½ in) thick slices and place between two sheets of plastic wrap. Flatten with a meat mallet and coat with the buckwheat.