This Mappinga Shiraz paired Roo with nature flavours is put together by Sidewood Ambassador and 2017 MasterChef contestant, Sam Whitehead.
ROO WITH NATIVE FLAVOURS
Since Masterchef, Sam Whitehead has been putting his energy into his small business, Gut Feeling Fermentation that specialises in local, organic vegetable ferments like sauerkraut, kimchi and gerkins. As part of the business, Sam is also running workshops introducing people to the possibility of fermenting their own vegetables.
Growing up in the Adelaide Hills I have a soft spot for great local products. I look forward to learning a little but more from the experts at Sidewood about the complementary relationship between certain Adelaide hills wines and particular ingredients.
My favourite Sidewood drop is the “Mappinga Shiraz,” she’s an absolute beauty! I cracked it open at my last family dinner. It pairs extremely well with this roo recipe, duck, a good quality hard cheese or some cheeky dark choccy. An intense yet refined shiraz, very enjoyable.
SIDEWOOD PRODUCTS USED:
- 15g sesame seeds
- 75g macadamia nuts, roughly chopped
- 3g dried lemon myrtle powder
- ½ tsp salt flakes
- 70ml white vinegar
- 3 tsp sugar
- pinch salt
- pinch black pepper
- 1 tsp yellow mustard seeds
- ½ packham pear, peeled and finely diced
- 25g muntries
- 30g unsalted butter
Parsnip and Macadamia Purée
- 200ml milk
- Reserved trimmed kangaroo fillets
- salt and pepper, to season
- 1 tbsp olive oil
Step one: Preheat oven to 160C
Step two: For the Native Dukkah, line two separate baking trays with baking paper. Spread sesame seeds onto one tray and chopped macadamia nuts onto the other. Place both trays into the oven and roast until golden, about 4-6 minutes for the sesame seeds and a further 1-2 minutes for the macadamias. Remove trays from oven and allow seeds and nuts to cool completely.
Step three: Reserve 50g roasted macadamias for Parsnip and Macadamia Purée and set aside. Place remaining roasted macadamias into a food processor with toasted sesame seeds and lemon myrtle powder. Blitz to a coarse crumb then transfer to a bowl and season with salt flakes. Set aside.
Step four: For the Muntrie Pickle, combine white vinegar, apple cider vinegar, sugar, salt, pepper and mustard seeds in a small saucepan. Place over a medium heat and cook until sugar has dissolved. Remove from heat and allow to cool.
Step five: Place diced pear and muntries into a small bowl. Once pickling liquid has cooled slightly, pour over the muntries and pear and set aside to pickle.
Step six: For the Wattleseed Sauce, heat 20g of the butter in a medium frypan over medium heat. Trim kangaroo pieces and set aside for later use, reserving trimmings. Add trimmings to the frypan with shallots and fry until caramelised. Add red wine and stock and cook until reduced by half. Strain into a clean saucepan, add wattleseed and port, then place back onto medium heat and reduce until thickened and syrupy. Add remaining 10g of butter and stir until completely melted. Strain through a sieve lined with muslin cloth then transfer to a piping bag. Set aside until required.
Step seven: For the Parsnip and Macadamia nut Purée, place milk and 200ml water into a medium saucepan over medium heat and bring to the boil. Once boiling, add parsnip and onion and cook until tender, about 10-12 minutes. Strain parsnip and onion into a clean bowl, reserving cooking liquid in a clean bowl. Place parsnip and onion into a food processor with the cream and butter. Add half of the reserved roasted macadamia nuts and blitz until smooth. Use some of the reserved cooking water to loosen the purée if required. Pass through a sieve into a clean bowl and stir in remaining roasted macadamia nuts. Transfer to a piping bag and set aside, keeping warm until needed.
Step eight: For the Kangaroo, heat a medium frypan over medium heat. Season kangaroo fillets on both sides with salt and pepper. Add olive oil to the pan then add fillets and sear for 4 minutes. Turn fillets and sear on the other side for a further 4 minutes. Seal edges then remove from heat and place onto a chopping board. Cover fillets with aluminium foil and allow to rest for 8 minutes
Step nine: Once fillets have rested, uncover and use paper towel to pat away excess moisture. Spread Native Dukkah onto a plate then add fillets and turn to coat evenly. Carefully slice each fillet into 6 x 1cm thick pieces.
Step ten: To serve, snip the tip of the piping bag of Wattleseed Sauce to 5mm wide and pipe odd sized dots in a crescent shape around one side of the plate. Snip the tip of the piping bag of Parsnip and Macadmaia Purée to 1cm wide and pipe three mounds 1.5cm apart at one end of the crescent of Wattleseed Sauce. Place sliced Kangaroo pieces onto the side of each mound of purée. Arrange baby rocket and native violets in between the slices of kangaroo. Sprinkle some drained Muntrie Pickle on the inside of the crescent.