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Blackened Kangaroo Filet with Potato & Sweet Potato Shoelace Frites


Kanagaroo just popped up in my local supermarket and having cooked it a few times now, I was looking to be a bit adventurous. Kangaroo is a very neutral and lean meat, so it can take on a lot of flavour really well. This is a simple recipe, yet packs a punch. If you can't get kangaroo, or are too squeemish, then by all means, use anything from steak to duck or venison. Enjoy!

Here's what you'll need

  • 2 kangaroo filets
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 pinch cayenne (or as much as you like)
  • 1 tbsp brown sugar
  • 1 medium potato
  • 1 medium sweet potato
  • 2 tbsp parsley (finely chopped)
  • ½ lemon (juiced and zested)
  • 2 tbsp olive oil
  • 4 tbsp mayo (or make your own with this recipe)
  • 3 whole roasted garlic cloves
  • salt and pepper to taste
  1. in a small bowl, mix the first 9 ingredients together (after the kanagaroo)

  2. season the steaks with salt and pepper, and rub all over with the spice mixture and let the steaks sit at room temperature for half an hour to an hour

  3. in the meantime, cut the tomatoes in half, lay out onto a baking sheet, drizzle with olive oil, balsamic vinegar and salt and pepper

  4. bake in a preheated 350° for 15 minutes or until starting to colour on the edges

  5. wrap the garlic cloves (unpeeled) in foil and pop into a 350° oven for 15 minutes or so, allow to cool, peel and mash in a small bowl

  6. add the mayo, season, mix well and set aside

  7. using a mandolin (highly recommended), slice the potato and sweet potato into small matchsticks

  8. pop them into a preheated 325° deep fryer for 5 minutes or so (until cooked but not crisp)

  9. now you're ready to fire the steak...preheat a frying pan (cast iron is highly recommended but any will do, just make sure it gets nice and hot)

  10. add a bit of olive oil and toss on the steaks

  11. sear for at least 5 minutes, and be warned it will be a bit smoky, so get ready with a towel to fan your smoke alarms

  12. flip the steaks, but if they stick, just give them another minute or so...don't rip them from the pan!

  13. when they're cooked to your liking, and I recommend medium rare, take them out of the pan and loosely cover with foil and let them rest a few minutes

  14. now drop your frites in the deep fryer again, and cook until crispy, about 5 minutes

  15. in a large bowl, add a dash of olive oil, lemon juice and zest, parsley and salt and pepper

  16. toss the frites in the bowl

  17. slice the steak (optional)

  18. lay out onto a plate, top with the tomatoes, the frites and add dollops of garlic mayo...dig in!

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