Marinated kangaroo loin, spicy couscous salad, pickled onion and fresh herbs

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By lecordonbleuaustralia

Marinated kangaroo loin, spicy couscous salad, pickled onion and fresh herbs

Name: Marinated kangaroo loin, spicy couscous salad, pickled onion and fresh herbs
Cuisine: European, Mediterranean, Moroccan, African
Ingredients: 200g kangaroo loin; 50ml olive oil; 20ml lemon, juiced; 1 garlic clove, crushed; 1 sprig thyme, chopped; 25g cashews, chopped coarsely; 15g pistachios; 30g whole raw almonds, chopped coarsely; 100g couscous; 100ml chicken stock; 1 tbsp lemon zest; ½ tbsp ground cumin; 1 tbsp sumac; ½ tbsp extra virgin olive oil; 30g currants, preconditioned in water; 30g raisins; 40g chickpeas, cooked; ¼ bunch fresh mint, chiffonade; ¼ bunch fresh coriander, chopped; ¼ bunch continental parsley, chopped; 10ml lemon juice; ¼ pomegranate seeds; For the pickling onions; 500ml water; 100ml white wine vinegar; 100g sugar; 1 red onion; Star anise; fennel seeds; cloves

10 steps

World Heart Day is celebrated across the globe on Thursday, September 29, to remind people to take charge of their heart health. One of the main causes of heart condition Cardiovascular Disease (CVD) is eating an unhealthy diet. To help promote a healthy heart, Le Cordon Bleu Melbourne cuisine teacher and chef Mariano Velazquez has created a nourishing kangaroo loin dish with a colourful, spring salad. “I chose this dish for World Heart Day as kangaroo is a very healthy meat, a truly Australian source of protein, low in fat and easy to prepare,” he says. “The salad accompaniment is also full of nutrients due to the use of nuts, dried fruits, spices and herbs.” His number one tip when cooking with kangaroo is to keep it on the rare side to maintain its moisture and tenderness. “Kangaroo meat is extremely lean and overcooking the loin would result in a dry and tough bite, so be sure to serve it rare.”

Updated at: Thu, 17 Aug 2023 04:04:28 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1126 kcal (56%)

Total Fat48.1 g (69%)

Carbs138.4 g (53%)

Sugars74.9 g (83%)

Protein40.8 g (82%)

Sodium187.7 mg (9%)

Fiber11.9 g (43%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Trim kangaroo loin, cover and place in refrigerator.

Step 2

2. In a small bowl combine the olive oil, lemon juice, garlic, thyme and season with salt and pepper. Add the kangaroo fillets and roll in cling film very tightly and put it in the fridge for about 1 hour.

Step 3

3. Unwrap the cling film and truss loin with string. Using a grill plate sear the loins for 2 minutes each side and allow to rest.

Step 4

4. Place nuts on a tray and bake until golden (approx. 5-7 mins) then remove to cool, chop coarsely, set aside. In a medium sized saucepan bring the stock, half the olive oil, lemon zest and cumin to the boil.

Step 5

5. Place couscous in a bowl and cover with stock, mix gently with a wooden spoon. Cover with cling wrap, stand for approximately 5-10 minutes. Using a fork scrape the couscous apart until light and fluffy in texture.

Step 6

6. Add raisins, chickpeas, chopped whole almonds, cashews, pistachios, currants chopped herbs and sumac to couscous mixture. Mix gently to combine.

Step 7

7. In a separate bowl combine remaining olive oil, lemon juice and add to couscous ingredients. Mix gently, check seasoning. Mixture should be slightly moist.

Step 8

8. Season with salt and pepper. Sprinkle with pomegranate seeds to finish. Additional oil and lemon juice can be added if mixture is slightly too dry.

Step 9

9. Put all the ingredients for the pickling liquid in a pot, bring it to the boil and simmer for 5 minutes.

Step 10

10. Allow to cool down, then slice the onions thinly and submerge them in the liquid. Let it sit for at least 1 hour before using them.

View on cordonbleu.edu

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