Kangaroo tacos

This roo taco features a number of Indigenous Australian ingredients, wattleseed, bush tomato, sea celery and youlk. Youlk, also known as Ravensthorpe radish, is an edible bushroot that resembles small kipfler potatoes, with a texture similar to an apple or pear that is native to Western Australia and is a significant food for the Noongar people. If you can’t source any youlk, substitute with red radishes for a similar fresh crunch.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 400 g kangaroo fillet
• 2 tbsp prepared spice mix (recipe below)
• 8 soft corn tortillas
• vegetable oil, for drizzling
• salt and black pepper
• ½ white onion, finely chopped
• 1 bunch coriander, sprigs to serve
• Wattleseed and bush tomato mole, to serve (see Note)
• thinly sliced youlk or red radishes, to serve

For the spice mix

• 1 tbsp ground wattleseed
• 1 tbsp ground lemon myrtle
• 1 tbsp ground bush tomato

For the tomatillo and sea celery salsa

• 1 medium white onion, quartered
• 240 g can tomatillos, drained
• 70 g jalapeños, halved
• 1 bunch coriander
• 25 g sea celery, roughly chopped
• 1 tbsp lime juice
• salt, to taste

Instructions

1. Preheat the oven to 180˚C. Combine the ingredients for the spice mix in a medium bowl, then place the kangaroo fillet on a work surface. Sprinkle the fillet generously with 2 tbsp of the spice mix, turning to coat, then slice and set aside.

2. To make the salsa, heat a chargrill pan over medium-high heat and char the onion, tomatillos and jalapeños, then transfer to the oven and bake for 10 minutes, or until cooked through. Place the coriander, sea celery, lime juice and a generous pinch of salt into a blender and blitz and transfer to a medium bowl. Place the cooked vegetables into the blender (no need to wash!) and blitz, then, transfer to the bowl with the coriander mixture. Mix well to combine and set aside.

3. Meanwhile, warm the corn tortillas in a large dry frying pan, then wrap to keep warm.

4. Return the tortilla pan to high heat with a drizzle of oil, then add the sliced kangaroo and cook, tossing, until done to your liking. Season to taste with salt and pepper.

5. Divide warmed tortillas between plates, then top with kangaroo, salsa, onion and coriander. If you like, add a dollop of wattleseed mole. Serve with youlk, or radishes.

Note

Wattleseed mole can be substituted for adobo in chipotle sauce and mixed with ground wattleseed and bush tomato.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Watch the full episode here

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