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BBQ Kangaroo Carpaccio, Black Garlic, Bush Tomato, Jerusalem Artichoke
Recipe by Callum Hann
Try Callum Hann's BBQ Kangaroo Carpaccio, Black Garlic, Bush Tomato, Jerusalem Artichoke today!
- Steps
- Ingredients
Ingredients
Black Garlic Aioli
Bush Tomato Condiment
Pickled Shallots
Jerusalem Artichoke
To Serve
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Steps
- Heat a deep fryer to 150°C.
- Roll kangaroo tightly with cling film and freeze for 1-2 hours or until firm on the exterior.
- Remove cling film and place frozen kangaroo directly onto hot coals, for 2-3 minutes, turning occasionally, until well browned on the outside. Alternatively, cook in a cast iron griddle pan on a high heat. Return to freezer for a further 30 -60 minutes.
- For the Black Garlic Aioli, use a small blender to puree black garlic, egg yolk, mustard, lemon juice and salt until smooth.
- Add oil, in a slow steady stream, until emulsified and a mayonnaise texture is reached. It may not be necessary to add all the oil. Place into a piping bag and set aside in the fridge.
- For the Pickled Shallots, place shallots in a small bowl. Combine remaining ingredients in a small saucepan, bring to the boil and pour over shallots. Allow to sit for at least an hour.
- For the Bush Tomato Condiment, heat a small saucepan over a high heat and add bush tomatoes and salt. Toast for 30 seconds, then tip into a spice blender and blend until finely ground.
- Place back into the saucepan with the olive oil and warm to 50°C.
- Pour into a bowl and mix in the blood orange oil and fermented chilli oil. Set aside in a small jug until ready to serve.
- For the Jerusalem Artichoke, deep fry artichoke slices for 3-5 minutes or until light golden brown and crisp. Remove to a cake rack on a tray. Season with salt.
- When ready to serve, remove the roo fillet from the freezer and slice into 4mm thin slices using a meat slicer or sharp knife. Slice at least 8 per plate.
- Lay kangaroo slices onto each serving plate in a circle and allow to defrost for 15 minutes.
- Season with a little flaked salt, then spoon over the bush tomato condiment and black garlic aioli. Arrange the pickled shallot, artichoke crisps. Garnish with 3 watermelon radish and sea blite.
