Recipes
Kangaroo tartare, wattleseed cracker
30 minutes
Preparation time
1 hour
Cooking time
12
Serves
Ingredients
Wattleseed cracker
150 g (1 ⅔ cups) rolled oats
80 g unsalted butter
2 tsp (5 g) salt flakes
650 ml water
2 tsp wattleseed
Kangaroo tartare
2 tbsp mayonnaise
2 pinches mountain pepper leaf
1 tbsp finely chopped parsley
Salt flakes, to taste
1 kangaroo loin, approximately 180 g
To serve
Mixed herb leaves and flower, garnish
¼ tsp freeze dried finger lime powder, optional
¼ tsp wattleseed
Miele accessories
Method
Wattleseed cracker
- Line a perforated baking tray with baking paper.
- Place the oats, butter, salt and water into a medium saucepan and heat on medium-high heat, induction setting 7. Stir frequently for approximately 10-12 minutes until thick.
- Preheat the oven on Intensive Bake at 180°C. Pour the mixture onto the tray and using a spatula, spread evenly to a thickness of approximately 4 mm. Sprinkle the wattleseed evenly over the top.
- Place the tray into the oven on shelf level 1 and bake for 45-50 minutes, or until the cracker is crisp.
Kangaroo tartare
- Combine the mayonnaise, pepper, parsley and a pinch of salt.
- Finely dice the kangaroo and mix well with the mayonnaise. Season to taste.
To serve
- Break the cracker into random shards. Top with a large teaspoon of kangaroo tartare and spread slightly to flatten.
- Cover with herbs and flowers and sprinkle with finger lime powder and wattleseed.
Hints and tips
- It is important to use premium grade kangaroo for this recipe. We source our meat from Paroo Kangaroo and can be purchased through leading butchers.
- Any leftover crackers can be stored for a couple weeks in an airtight container. They’re great served with cheese and pâté.
- Native Australian spices can be purchased online or through gourmet food stores.
Applicance Functions
Matt Stone
Recipe by Matt Stone.