Kangaroo Loin, Pickled Baby Cucumber and Soy Dressing - Chef Recipe by Clare Falzon

Ingredients

2 kangaroo loins
20 g sweet smoky paprika
10 g cumin
60mL vegetable oil
Cracked black pepper
10 g salt

Pickled cucumber:

4 baby cucumbers
100mL apple juice
40mL rice wine vinegar
5 g salt
5 g caster sugar
Juice of half lemon
2 cloves
3 whole black peppercorns
5 coriander seeds
1 bay leaf

Dressing:

150mL soy sauce
70mL rice wine vinegar
30mL mirin
50mL sesame oil

Method

Pickled cucumbers:

Thinly slice cucumbers (skin on) 2mm lengthways.

Place apple juice, rice wine vinegar, salt, sugar, lemon juice in a medium-sized container. Whisk until salt and sugar dissolve.

Add cucumber, bay leaf, peppercorns, coriander seeds and cloves. Seal with a lid or cling wrap and refrigerate overnight.

Dressing:

Combine all ingredients in a small bowl and stir. Please note dressing will separate, refresh by stirring.

Heat in a pan slowly just before serving. Never boil.

Kangaroo:

Ensure kangaroo is at room temperature. Leave unrefrigerated for 20-30 minutes. This allows for more accurate cooking.

Combine, paprika, cumin, salt and pepper and coat kangaroo loins.

Over medium heat, place oil in pan and allow to reach temperature.

Add kangaroo to pan and sear for 1 minute on each side. Be gentle and keep an eye on temperature, as overcooking allows kangaroo to become tough and stringy.

Remove from pan and rest to the side for 3 minutes.

Slice half a centimetre thick and place on a curved plate or a shallow bowl.

Spoon over warm dressing and serve with pickled cucumbers on top.

Serve immediately.

Recipe provided by Hentley Farm