Yep, we’re
talking Skippy for dinner. I have cooked kangaroo a few times before but
thought it would be a good experiment to see if the kids would eat it. With
only 2% fat, kangaroo is a great source of protein and is also much cheaper
than beef fillet. Because of its low fat content it is meant to be eaten
medium-rare and can dry out if overcooked so make sure you keep an eye on it.
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The kids version! |
So what to
pair with kangaroo? Although I have had
a packet of quinoa in the pantry for over two years I have never gotten around
to actually cooking it! I have eaten it whilst dining out but kept avoiding
cooking it at home as I had put it in the too hard basket- boy was I wrong! So
easy to cook and great alternative to rice!
Quinoa is a
complete protein, containing all 9 essential amino acids. It is a great source
of magnesium and iron and also contains calcium. It’s often referred to as a
grain but technically it’s a seed. It is gluten free, a good source of fibre
and easy to digest so is great for those with celiacs or irritable bowel
syndrome. No wonder it’s called a superfood!
Adding some
earthy oven-roasted beetroot and sweet potato to the meal all that is
needed is some saltiness from some good quality feta.
Although this
meal has a few components they are all quick and can be on the table in 30
minutes.
So what was
the verdict? Meat-lover Miss M, gobbled up the kangaroo, I can’t get her to eat
vegetables at the best of times and this was no exception but was happy to see
I can add another type of meat to her repertoire. Master Q was in a bad mood so
apart from the sweet potato he hardly ate anything. Husband gave it a tick of
approval and I thought all of these elements put together were delicious! So one
of our national emblems will definitely be appearing on our table again!
Kangaroo fillet with Quinoa,
oven-roasted beetroot, sweet potato and feta
Serves 4
Ingredients
500g kangaroo fillets
1-2 garlic clove crushedCracked pepper
3 tbsp olive oil
1 cup quinoa, rinsed
2 cups boiling water
Sea salt
1 small beetroot
1 small sweet potato
40 g feta
Coriander to garnish
Method
Preheat oven
to 180 degrees celsius
1.
Rub
2 tbsp olive oil and crushed garlic onto kangaroo fillets, sprinkle with cracked
pepper and place in fridge to marinate for 20 mins
2.
Peel
and dice beetroot and sweet potato. Coat with 1 tbsp olive oil, place on baking
tray and sprinkle with salt. Bake in oven for 20 mins, turning after 10 mins
3.
Boil
kettle, rinse quinoa under cold water and drain through fine sieve. Put quinoa
in saucepan with 2 cups boiling water and pinch of salt. Bring water back to boil
and then turn heat to low, cover with lid and simmer for 15 mins
4.
Heat
frypan to high heat, sear kangaroo fillets on each side. Turn heat to medium
and cook for approx. 3-4 mins each side, turning when moisture appears on
surface. Take off heat, wrap in foil and let rest for 10 mins
5.
Once
quinoa is cooked (it will curl up), fluff with fork and place on plates with roasted
beetroot and sweet potato
6.
Slice
kangaroo fillets, add to plate and top with crumbled feta and coriander
Enjoy and try not to whistle the Skippy theme song as you go!
Sounds delish! Hubby won't eat kangaroo, so I'm not sure I'll get to try it out, but it sounds yum!
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