Kangaroo Wellington

Name: Kangaroo Wellington
Cook time: 2 h
Total time: 2 h
Cuisine: European, Mediterranean
Ingredients: 3 shallots, finely diced; 250g flour; 1g salt; 4 eggs; 2 tbsp melted butter; 600ml milk; 2 large beetroot; 2 bay leaves; Sprinkle of sugar with a dash of water; 2 peppercorns and a dash of red wine vinegar (this combined with the sugar and water makes what you could call a poaching liquid); 1 clove garlic, finely chopped; 2 sprigs thyme, picked; A little olive oil; Salt and pepper; 1 kangaroo fillet; 2 slices prosciutto; Dijon mustard; 2 heaped tbsp beetroot duxelle (as above); 1 crepe (as above); 1 strip of puff pastry (enough to wrap the entire fillet); 1 egg yolk beaten with a pinch of salt; 5 Padron peppers; 5 shallots, diced; Veal jus (Make your own or store bought is ok, too)

Instructions

Cook:2h

Adding the crepe to this dish is a little cheffy trick to stop the pastry becoming soggy and/or the fillet becoming dry. It is possible to do it without the crepe layer but it does add a restaurant-quality element. Ian Curley is the executive chef at the European.

Updated at: Thu, 28 Mar 2024 13:15:24 GMT