Recipe provided by Paroo Kangaroo
Serves 6
Anchovy and lemon butter
100g unsalted butter, softened
10g anchovy fillets, drained
1tsp lemon juice
2tsp flat leaf parsley, chopped
pinch sea salt
In a food processor, beat butter until light and fluffy. Add anchovy fillets, lemon juice, sea salt and parsley. Blitz until well combined. Shape into a log, wrap in plastic wrap and chill in the fridge for 2 hours.
Roasted carrot, beetroot, lentil and walnut salad
1 bunch baby beetroot, washed, trimmed
1 bunch baby carrots, washed, trimmed
4 cloves garlic
¼ cup olive oil
½ cup green lentils
100g walnuts, roasted
½ bunch parsley, picked
Preheat oven to 200C (180C fan-forced). Line a baking tray with baking paper. Place beetroot, carrots, garlic and olive oil ono a roasting tray. Mix until well coated in oil. Place tray in preheated oven and cook for 30min or until beetroot is tender. Remove from oven and allow to cool. Cook the lentils according to pack instructions. Drain.
Dressing
60ml olive oil
20ml red wine vinegar
Sea salt
Black pepper, freshly ground
Sprig of oregano, picked
For the dressing, combine the peeled roasted garlic, olive oil, vinegar, salt, pepper and oregano together in a screw top jar, shaking until well combined.
Kangaroo
1tbs olive oil
500g Paroo kangaroo strip loin fillet
Sea salt
Black pepper, freshly ground
Season kangaroo with salt and pepper. Place in frying pan and brown the meat on all sides. Transfer kangaroo to prepared baking tray and cook in preheated oven for 5 – 10min, depending on its thickness. Remove from oven and rest for 10min.
To serve
To make the salad, toss together the roasted vegetables, cooked lentils, walnuts, parsley and dressing until well combined. Place the sliced kangaroo over the carrot salad. Top with a small round of anchovy butter.
TIP – Any remaining anchovy butter can be portioned and frozen.