Kangarookofta
MAKES 12 // PREPTIME1 HR// COOK 10 MINS(PLUSRESTING,SOAKING,CHILLING)“Kangaroois a uniquemeatandmostpeoplearescaredofcooking
it,”saysWolfers.“Thisis a deliciouswayofeatingit,andit looks
greatpresentedonthebone.Haveit withorwithoutthebread.”
Start this recipe 2-3 days ahead to age the tahini.Pictured p126.40 gm(½cup)rolledoats
400 gmfinelymincedkangaroo
rump(orleanmincedlamb)
100 gmlardorrenderedchicken
fat,softened
½ tspTurkishchilliflakes(see
noteinsnapperrecipep131)
1 tspcorianderseeds,
dry-roasted(seecook’s
notesp176)andfinely
groundwitha mortar
andpestle
½ tspfennelseeds,dry-roasted
andfinelygroundwith
a mortarandpestle
½ tspcuminseeds,dry-roasted
andfinelygroundwith
a mortarandpestle
1 tspsmokedpaprika
12 halvedsmallrib bones
(seenote)
AGEDTAHINI
100 gmtahini
25 mllemonjuice
25 mlvegetableoil
1 tbspchickpeamiso
(seenote)
1 garlicclove,finelygrated
ona microplane
Pincheachgroundchilli
andcumin,plus extra
to serve1 Foragedtahini,whisk
ingredientswith50mlwater
and1 tspfinesaltin a bowlto
combine.Transfertoa glassjar,
coverwitha cleanclothand
standatroomtemperature
untila slightlysourflavour
develops(2-3days).
2 Soakoatsin200mlwater
untilverysoft(10minutes).Drain
andsqueezeoutwateruntil
⅓cupofoatsremains.Addtoa
bowlwithkangaroo,lard,spices
and1½tspfinesalt,anduse
yourhandstomixwell.Cover
andrefrigeratetochill(1 hour).
Dividekangaroomixtureinto
12 balls,then,withdamphands,
pressontocleanedribbones
intoanovalshapeabout9cm
long.Chilluntilfirm(30minutes).
3 Preheata barbecueto
medium-high.Lightlyoilgrill
plate,thengrillköftas,turning
occasionally,untillightly
charredandcookedthrough
(8-10minutes).Servewithaged
tahinidustedwithextracumin,
andwithpanpita(seerecipe
p128)if preferred.
NoteGerard’susesscraped
kangaroobonesfromthe
butcher.Askyourbutcher
forsomethingsimilar,oruse
flatmetalskewers.Chickpea
misois availablefromselect
health-foodshops.If
unavailable,substitutewhite
(shiro)miso.
Winesuggestion 2018 Stuart
Proud“UptheMountain” Rosé,
Yarra Valley.Celeryfattoush
SERVES4 // PREPTIME 15 MINS// COOK 15 MINS(PLUSINFUSING)
“Mostpeopleknowfattoush,”saysWolfers.“Thetwistwiththis
oneis usingceleryasoneofthemainingredients, to bring extra
crispness and flavour.”Pictured p126.
1 panpita,withoutblack
sesameseeds(seerecipe
page128)
2 celery-heartstalks
withleaves
200 gmyellowgrapetomatoes,
halvedlengthways
1 Lebanesecucumber,
finelydiced
2 redradishes,finelysliced
2 tbsppomegranateseeds
2 tbspflat-leafparsley leaves
2 tbspmintleaves
2 tbsplabne
SUMACDRESSING
2 tspsumac,plus extra
toserve
3 tspoliveoil
1 tspsherryvinegar
1 tsplemonjuice
¼ tsp celery salt
1 Preheatovento170°C.Bake
pitaonanoventrayuntilcrisp
(10-12minutes).Setasidetocool,
thenbreakintolargepieces.
2 Meanwhile,forsumac
dressing,pour1 tbspboiling
wateroversumacandsetaside
toinfuse(10minutes).Whisk
inremainingingredientsand
seasontotaste.
3 Thinlyslicecelerystalksand
coarselytearleaves.Combine
in a bowlwithtomato,cucumber,
radish,pomegranate,herbs,
pitapiecesandhalfthesumac
dressingandtosstocombine.
4 Spreadlabneona serving
plate,topwithsalad,drizzle
withremainingdressingand
sprinklewithextrasumac
toserve.
Winesuggestion 2018 Stuart
Proud“UptheMountain” Rosé,
Yarra Valley.