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Broken Earth's mixed grill with spinach, BBQ potatoes and leek & port wine jus


  • Whisk a little oil with the garlic and parsley in a large bowl. Toss in the kangaroo and marinate for up to 1 hour.
  • To make the jus, melt the butter in a heavy-bottomed pan and cook ½ finely sliced leek until soft. Then add the port and reduce.
  • Add the stock and reduce until it reaches sauce consistency.
  • At the same time, cook the potato in a pot of lightly salted, boiling water until just tender. Then peel and slice thickly.
  • When the roo is ready, cook all the seasoned meat on a preheated lightly oiled, ridged grill (or BBQ), adding the sliced potato towards the end. Remove the meat and set aside to rest for a few minutes.
  • Briefly blanch the spinach in a pot of rapidly boiling water. Drain well.
  • To serve, arrange the potato down the centre of a plate, top with the spinach and then the meats. Then spoon the jus over the lot and garnish with crispy fried julienne of leek.
  • Katie Clifford – Broken Earth at Broken Hill


  • olive oil
  • 1 garlic clove, crushed
  • 1 heaped tbsp chopped fresh parsley
  • 100 gm kangaroo fillet
  • a knob of butter
  • 1 leek, washed well
  • ½ cup port
  • 2 cups veal (or chicken) stock
  • 1 large Desiree potato
  • sea salt & freshly ground pepper
  • 1 kangaroo bratwurst sausage (or any other bratwurst sausage)
  • 1 lamb cutlet
  • 100 gm eye fillet steak
  • ½ quail
  • 2 cups spinach leaves, washed well

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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