Sunday, 19 January 2014

Renew the Menu: Kangaroo fillets with Quinoa, oven-roasted beetroot, sweet potato and feta

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.
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


500g kangaroo fillets
1-2 garlic clove crushed
Cracked 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


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!


1 comment:

  1. 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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