For those who haven’t eaten the beloved kangaroo before, let me tell you, it’s delicious. Lean and tasty – like a good quality steak. It’s very cheap here in Australia and found in every supermarket. However, if a) you can’t find it in your country or b) the thought of eating a skippy fills you with nothing but horror then you can easily substitute with a beef or veal steak. You could also use Ostrich meat which is actually pretty similar to Kangaroo. Up to you.
Anyway, the accompaniment for this dish is particularly noteworthy. For some reason, anchovies and broccoli marry perfectly. The earthiness of the vegetable together with the sharp, slightly salty flavour of the dressing create an incredible taste sensation in the mouth. I was surprised just how well it worked with the kangaroo. A round of applause for my favourite animal and vegetable everyone…
4 kangaroo steaks (200g each)
4 tablespoons olive oil
600g smallish potatoes (cut in half if necessary)
600g broccoli (separated into medium florets with stems)
6 anchovy fillets
1 egg yolk
4 tablespoons dijon mustard
3 tabelspoons lemon juice
1 cup olive oil
freshly ground black pepper
3 spring onions (finely chopped)
Coat the kangaroo steaks in 2 tablespoons of olive oil and season each side with salt & pepper.
Preheat oven to 200ºC – put 2 tablespoons of the olive oil into a roasting tin and heat in the oven. Bring a medium pan of water to the boil, add a little salt, then boil the potatoes for 8-10 minutes. Drain then tumble into the roasting tin, quickly season lightly with salt and pepper and bake in the oven for 45-50 minutes, turning occasionally until cooked through and crispy on the outside.
Meanwhile, heat a large pan of water over a high heat.
While the water heats, In a pestle and mortar, grind together into a smooth paste the anchovies, egg yolk and mustard. Add the lemon juice and, stirring constantly slowly drizzle in the oil in a steady stream. The consistency should stay thick and creamy, like double cream. Season with black pepper and set aside.
When the water is boiling, add a teaspoon of salt then drop in the broccoli and cook for 2-3 minutes until soft but still with a little crunch. Drain, return to the pan and pour over half the dressing and all the spring onions and carefully toss. Cover and leave for 5 minutes to develop in flavour.
Lightly oil a griddle pan and fry the kangaroo steaks for 4-5 minutes each side for medium cooked. Rest for a minute then slice into thick slices. Arrange slices on a plate and top with the potatoes and broccoli. Drizzle over some more dressing and serve.
Serve as is!