Kangaroo flat bread with macadamia cream, fire roast beetroot and charred onion
This is a great recipe to be cooked and eaten outside around a fire.
When Jess asked me to write a recipe for her website, straight away I wanted to cook something with kangaroo over hot coals.
Serving the kangaroo with earthy sweet beetroots and Macadamia made a lot of sense as kangaroo is quite strong and gamey, and macadamia’s are also native to this land. Charring spring onions is great, it takes away the raw onion flavour and leaves a sweet savoury onion. The crispy, smoky flat bread makes the perfect plate to wrap it all up.
This recipe is not difficult you just want to get all the prep work organised, then the dish comes together quickly.
Makes 4 large flat breads
For the dough:
400 grams plain flour
100 grams wholemeal flour
300 grams water
1 teaspoon salt
For the macadamia cream
100 grams macadamia
50 ml veg oil
1 egg yolk
100 ml hot water
1 small garlic clove
1 table spoon apple cider vinegar
400 grams kangaroo fillet
2 bunch of baby beetroot
1 bunch spring onions
Leafy greens and herbs
Salt and pepper
First, get the fire going a few hours prior to cooking, you will need a nice bed of burnt down coals.
Place your beetroots in a cast iron pot with some salt and pepper and a drizzle of olive oil.
Sit the pot away from the direct heat of the fire on a bed of coals, add a few coals on top of the lid as well.
They should take about 45 minutes to an hour. The skins will burn and blacken, that’s ok, once peeled they should be tender inside.
If you wish, leave the skins on for extra charcoal flavour.
Slice into chunks and put to the side.
Make the bread dough by mixing together the flour water and salt, kneed for about 5 minutes until becomes elastic. Rest for 30 minutes or until ready to use.
Now crack on with your macadamia cream. Blend macadamias until they form a crumb, it will only take a few seconds. Add hot water, blend again until it formes a pure. Now add your egg yolk, oil, garlic and blend fast for 30 seconds to make sure you have a velvety smooth cream.
You made need to add a little water if to thick. Season with salt and apple cider vinegar.
Place your grill over the coals to get hot.
Take your kangaroo out of the fridge just to come up in temperature a little.
Divide your flat breads into four and roll out on a flat, well-floured surface. Dust the top of the bread with flour. An empty beer bottle makes a great rolling pin, I’m sure you have one floating around.
Now we start the cooking. Season the kangaroo generously with salt, pepper and a drizzle of oil. Cook the meat on the hottest area of the grill, you want to cook it hot and fast, so it is still nice and medium inside. Place the spring onions on the grill cook until charred and softened. The flat breads can be cooked on the cooler side of the grill, they will only take a minute or so each side.
Build your flat breads with slices of Kangaroo, beetroots, macadamia cream and onions. Garnish with any leafy greens and herbs. Season with salt pepper and a drizzle of olive oil. Roll it all up and Enjoy!
If you don’t have access to a blender for the macadamia cream, its ok,
just toast some macadamias and sprinkle over the flat bread with some natural yoghurt.
This recipe is a guideline for your imagination....
any meat or vegetables would work nicely.
Lastly, use your senses, in the end the fire has the last say.
Head over to Daneos Instagram for some more epic open fire cook-ups and the most amazing bread you'll ever have!