Thursday, December 22, 2011

Kangaroo with pomegranate salad

Yes that's right kangaroo. There's lots of it in the Aussie supermarkets, it's low in fat and high in iron, hasn't been injected with hormones or antibiotics and is very well priced.

I bought some my first week here (in May) studiously put it in the freezer and tried to avoid eating it. To be honest I was scared. I didn't want to eat something yukky (who does) and someone told me it smelt awful while it was cooking. I left it in the freezer.

Last weekend the flat had a BBQ. The freezer was raided and the kanga pulled out. Well I thought - this way I can try a little bit, it'll be cooked outside on a BBQ and it will finally be used up. About four drinks later the BBQ was served. With my dutch courage in full swing I popped a bit in my mouth and nothing awful happened. It was actually really nice, tender and meaty like steak. Awesome! I like kanga. New food joy.

So all those who can - please do try some. You'll be pleasantly surprised. Use it in any way you would steak. 

Tonight I bought some more kanga and put it together with this pomegranate salad I first tried at Otto's in Woollamooloo.

Pan fried kanga with pomegranate salad.

1 steak of kanga per person at room temperature seasoned and oiled
1/2 pomegranate per person
1/2 nectarine per person chopped
8 almonds per person chopped roughly

Make the salad first. The trick with pomegrantes is to cut it into quarters (very carefully as like beetroot they stain) then fill a bowl with water and immerse the quarters in the water while you remove the seeds from the flesh. The delicious seeds sink and the bitter pith floats allowing it to be sieved off, then drain the seeds and place in a bowl. Add the nectarine and almonds. Mix and set aside.

Heat the pan and place the kanga in. Cook the same as you would steak - minutes on each side. The top side will look slightly watery when it's time to turn. Rest covered with foil for 5 mins - you do want the steaks medium rare.

Slice up and serve on a bed of the salad.

The slight sourness of the pomegranate goes well with sweetness of the almonds, nectarine and meaty kanga steaks.


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