Go wild in the kitchen this weekend with Callum Hann's spiced kangaroo with cavolo nero and roasted beetroot.

Recipe Callum Hann | Photographs Brendan Homan | Styling Natalie Homan

Spiced kangaroo, cavolo nero, roasted beetroot and beet sauce
Serves 4

4 medium-sized beetroot
1⁄3 cup hazelnuts
1⁄3 cup Greek yoghurt
30g feta, plus 30g extra
1 tbsp olive oil, plus 1 tbsp extra
2 x 200g kangaroo fillets
1 tbsp cumin seeds, freshly ground
1 tbsp fennel seeds,
freshly ground
1 bunch cavolo nero (Tuscan kale), sliced
5 cloves garlic, thinly sliced
3 shallots, thinly sliced
Sea blight or another native herb, to serve

Preheat oven to 180C. Wrap beetroot individually tightly in alfoil, place on a tray and transfer to the oven for 60-70 minutes or until beetroot are tender when pierced with a knife. Place hazelnuts on tray for final ten minutes of cooking to toast them. 

Wearing gloves, unwrap beetroot and pull the skin off. It should remove easily. Slice two of the beetroot into wedges and set aside. Roughly chop remaining beetroot, transfer to the bowl of a food processor and blend with yoghurt, 30g feta and half the hazelnuts until smooth.

Rub cumin and fennel over kangaroo. Heat a heavy-based pan over a high heat with the olive oil. Add the kangaroo. Cook for 3-4 minutes each side or until golden brown or cooked to your liking. 

Remove kangaroo, then add cavolo nero to the same pan along with the garlic and shallots. Cook for 1-2 minutes until charred slightly and softened. Remove from heat.

Slice kangaroo thinly. Roughly chop remaining hazelnuts. Divide beetroot puree between serving plates, top with beetroot wedges, cavolo nero, kangaroo, hazelnuts, sea blight and crumble over feta.

 

This recipe first appeared in the April 2018 issue of SALIFE magazine.