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    kangarooI have never ever thought about eating kangaroo meat. I mean, I had this book in grade school with CA Zoo and Kangaroo; I don’t know if you have ever heard of that book but I have always seen kangaroos as nice cuddly animals (even though I know they aren’t in real life) and I can’t even bear the thought of eating its meat. In any case, Australian celebrity chef Benjamin Christie has this interesting recipe with kangaroo meat as the focus. Perhaps you’d be interested. Here it is, courtesy of the chef himself.

    750g (1½ pounds) kangaroo mince
    1 large onion ( chopped )
    2 cloves of garlic ( crushed )
    500g (1 pound) bush tomato chutney
    100ml (3½ fl oz.) merlot
    30g (2 tablespoons) tomato paste
    5g (1 teaspoon) wildfire spice
    1pkt fresh lasagne sheets (pre-cooked)
    300ml (10 fl oz.) béchamel sauce
    5g (1 teaspoon) lemon myrtle
    250g shredded mozzarella cheese
    125g (½ cup) parmesan cheese
    salt as required

    Cooking instruction
    In a large saucepan on medium heat, cook the kangaroo mince, onion, and garlic until brown. Then stir in tomato paste and wine then cook until reduced. Add bush tomato chutney and wildfire spice, and then allow to simmer for at least 25 minutes, stirring occasionally. Season with salt as required.

    When making the béchamel sauce, as it cools whisk in the lemon myrtle, this will ensure maximum flavour.

    Lightly grease the sides and bottom of an individual serve dish. Then spread a little of the kangaroo sauce over the bottom. Then place a cooked lasagne sheet on the kangaroo sauce. Spread the lemon myrtle béchamel sauce on the cooked lasagne sheet. Then spread with kangaroo sauce and a little mozzarella cheese. Repeat the layers till you get to the top of the dish. Finish with lemon myrtle béchamel sauce and sprinkle parmesan cheese over top.

    Bake at 180 degrees celsius for 35 to 45 minutes or until golden on top. Sprinkle wildfire spice on the top and allow to stand for 10 minutes before serving. Garnish with fresh herbs.

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