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