Meat

Carpaccio of Kangaroo with Radishini and ODO Cheese


After a cracking hangover on Saturday morning I decided I better do something with my Sunday so we made a trip to the Farmers Market in Hobart.

There was so much great produce there we have decided to make a Farmers Market post a semi-regular thing. This week some radishini caught my eye and as I love all things raw I thought we would try it with some rare roo I also found at the market.

Ingredients
2x Kangaroo or Wallaby Fillets
2x Tbs Brown Sugar
1x Tbs Salt
1x Tsp Black pepper
1x Tbs of Bruny Island ODO Cheese
Olive Oil – the good stuff
Juice from half a Lemon
A few sprigs of Radishini – see pic. I also added some Cressini.

Method
1. Mix the roo with the brown sugar, salt and pepper and light smoke – for say 5mins. You don’t have to smoke the roo, but if you don’t leave out the brown sugar.
2. Sear the roo in a hot pan and let sit, then slice as finely as possible.
3. Lay out on a plate and crumble some cheese over and add the radishini.
4. Dress with olive oil and lemon juice before serving.

Dover Grass Fed Beef Stew with Bacon, Potatoes and Carrots

It’s been cold here in Hobart for the last few weeks, in fact while getting to work the other morning the apparent temperature was -6 Celsius! (minus 6 people – this is Hobart not the Antarctic!) Yuk!

I think this weather calls for comfort food and I don’t just mean some Cadbury’s chocolate while watching tv on the couch, stews are perfect winter Sunday dinners where you have plenty of time to let it slow cook in the oven. Serve with some fresh steamed greens and rice, oh and perhaps an apple sponge pudding to follow? The best thing is the leftovers for the next few days, no Monday night cooking!

Ingredients:
600g stewing beef, I used some beautiful grass fed chuck steak from Dover that I got at the Wursthaus Salamanca
3-4 potatoes cut into approximately 2-3cm pieces
4 baby carrots cut into 2-3cm pieces
2 slices of fresh free range Bacon (I use the Tasmanian Bok’s bacon) chopped
3 cloves of garlic finely chopped
2 onions chopped
2 x 400g tins of chopped tomatoes
1 x sachet of tomato paste
A cup of red wine
Approximately 2 cups of beef stock (enough to ensure the meet and veggies are covered with liquid)
1 bouquet garni made from fresh thyme, flat leaf parsley and rosemary
Freshly cracked black pepper and sea salt
2 tablespoons of plain flour
Olive oil

Method:
Cut the beef into 3cm sized pieces and give them a coating of plain flour with some salt and pepper. Place a large oven proof pot on the cook top on a medium heat add a good glug of olive oil, once heated add the beef and brown all sides. Once done remove the beef from the pan and set aside.

In the pan add a little bit more olive oil if it needs it and add in the garlic and the bacon, let cook for one minute or so and then add the onions, carrot, and potatoes to the pan season with freshly cracked black pepper and sea salt. Let them cook until the onion is translucent and then add the red wine to de-glaze the plan. Following that add the tinned tomatoes, bouquet garni, tomato paste and beef stock give it a stir and bring the heat up to let it boil for a few minutes then add in the beef again.

Place in a pre-heated oven at 160 degrees Celsius for approximately 2 and a half hours with the lid on, check occasionally to see how it’s traveling. The meat should be soft and tender and the veggies cooked through. To serve remove the bouquet garni and stir in a handful of freshly chopped flat leaf parsley.

Rosemary Smoked Lamb Backstraps

This was just a bit of an experiment that turned out quite well. All I did was rub the lamb with some salt, brown sugar and anchovy oil then put it in the hot smoker with a few sprigs of rosemary in the bottom in with the woodchips. It took about 15mins. Went really well with some onions I had pickled and some cheddar.