Spiced Kangaroo with Coconut Cauliflower

Many years ago I tried kangaroo for the first time. I loved it. Very similar to steak with a slight gamey taste. But, until recently, I had never tried cooking it myself. In Australia, kangaroo meat is now quite widely available in the supermarket in a variety of cuts. It’s low in fat and high in protein. Tonight I used kangaroo filets to make an all round thumbs up dinner.

Curry Spiced Kangaroo with Savory Coconut Cauliflower Spiked with Lime
based on recipe from MacroMeats
1 1/2 – 2 pounds of kangaroo loin or filet
3 tablespoons olive oil
1 teaspoon salt
2 teaspoons curry powder
3 tablespoons olive oil or coconut oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1/2 cup unsweetened, shredded coconut (you can run coconut flakes in the food processor to shred it)
1/2 cup coconut milk
1 head of cauliflower, grated or finely chopped
Juice of one lime
4 green onions, thinly sliced
Sea salt to taste

Mix together 3 tablespoons of olive oil plus salt and curry powder. Rub all over the outside of the kangaroo loins.

Heat a skillet over medium-high heat. Add kangaroo loin and cook until browned on all sides, about 6 minutes.

Let meat rest 5-10 minutes then slice (I left mine whole) and sprinkle sea salt on top.

To make cauliflower, warm 3 tablespoons of oil over medium-high heat. Saute the onion and garlic for 1-2 minutes, then add the shredded coconut. Continue to sauté until the coconut is nicely browned.

I highly recommend this recipe.


Moroccan Lamb and Feta Salad

Tonight’s dinner…


Moroccan Lamb and Feta Salad
from taste.com.au

2 tbs olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
Salt & freshly ground black pepper
2 (about 500g) lamb eye of loin (backstrap)
125g (1/2 cup) S&W Whole Egg Mayonnaise
1 garlic clove, crushed
2 tbs chopped fresh continental parsley
2 tbs fresh lime juice
1-2 small red birdseye chillies, deseeded, finely chopped
120g mixed salad leaves
150g feta, crumbled
1/2 small red onion, thinly sliced
55g (1/3 cup) pitted black olives, quartered
Fresh mint leaves, to serve

Combine the oil, coriander and cumin in a small bowl. Season with salt and pepper. Place the lamb in a shallow glass or ceramic dish and pour over the coriander mixture. Turn the lamb to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
Meanwhile, combine the mayonnaise, garlic, parsley, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge until ready to serve.

Preheat a barbecue or chargrill pan on high. Pat the lamb gently with paper towel to remove any excess oil. Cook on preheated grill for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a warm plate, cover with foil and set aside for 10 minutes to rest.
Place the salad leaves in a serving bowl. Add the feta, onion and olives, and gently toss until just combined. Thinly slice the lamb across the grain and arrange on the salad. Top with a dollop of the mayonnaise and sprinkle with mint leaves to serve.

Slow Cooked Lasagne

My great friend Katy gave me a recipe not so long back for lasagne made in the slow cooker.  I’d never attempted anything like this in the slow cooker so I was keen to give it a try. Yesterday was perfect – we were heading out for Halloween trick or treating and I really wanted dinner ready when we returned.

Of course – when I checked the recipe I didn’t have most of the ingredients so I had to do a little improvising.  Here’s the final recipe that I used…including substituting the beef mince for my devine Silverwood Organics lamb mince (have you ordered yours yet???).

Slow Cooked Lasagne

2 cloves garlic
1 x 400g can whole peeled tomatoes
1 x 400g can spicy tomato soup
500g organic lamb mince
1 whole carrot
½ capsicum
1 zucchini
fresh herbs (rosemary, parsley, chives, oregano)
1 cup hot water
250g small lasagne sheets

2 tsp cornflour
1 large egg
¾ cup milk, sour cream or mixture
1 cup grated tasty cheese
paprika, optional

Turn the slow cooker on to HIGH to preheat and coat the bowl with non-stick spray.

Put the garlic, carrot, capsicum, zucchini, (I peel mine so the kids don’t notice it in there!) and fresh herbs into the food processor and wizz until finely chopped.  Add canned tomatoes and wizz again. Combine these vegetables with the mince, canned soup and hot water. Mix well to combine.  

Spread one third of the meat mixture evenly over the bottom of the slow cooker bowl. Place half the lasagne sheets over the meat. Repeat the layering with another 1/3 of the meat mixture, the remaining pasta then cover with the remaining meat mixture.

To make the topping, mix together the cornflour, egg, milk/cream and cheese. Pour this over everything in the slow cooker and sprinkle with paprika (optional).

Turn the slow cooker to LOW and cook for 8-9 hours.


 The verdict: absolutely delicious. Not quite the same texture as traditional lasagne but really beautiful. The house was filled with the most amazing smell when we arrived home from trick or treating. And everyone’s plate was empty at the end of the meal (despite all of the lollies that had been gobbled up on the way home!).

Thank you Katy for sharing your fabulous recipe – I’ll have to make sure I have all of the right ingredients next time!

Open Lamb Kofta

Last night I made Open Lamb Kofta with the organic lamb mince we bought from Silverwood organics. I made a small adjustment to the Masterchef recipe for Open Beef Kofta (I’m sure you can guess what it was). This is such a fantastic recipe. Below is the MasterChef for Open Beef Kofta recipe – replace with lamb as I did if you prefer. Visit the MasterChef site to watch George and Chris prepare it.

Open Beef Kofta

1 tbs coriander seeds
1 tbs cumin seeds
4 French shallots, thinly sliced
1 garlic clove, thinly sliced
1 bunch coriander
500g topside beef mince (I used lamb)
1 lemon, rind finely grated
1 egg
5 tbs soft white breadcrumbs
1 tbs seeded mustard
1 piece pita bread
½ small red onion, peeled
Extra virgin olive oil
Pinch salt
2 baby cucumbers
Thick Greek yoghurt, coriander sprigs & deep fried shallots, to serve

1. Spoon coriander and cumin seeds into a frying pan and toast over medium heat for 3-5 minutes until fragrant. Tip into a mortar and use pestle to finely grind the warm spices.

2. Cover base of frying pan with olive oil and add shallots and garlic, cook over low heat until soft and translucent. Spoon into a bowl and refrigerate until cold. Wash coriander root well then finely chop 6cm of the root and stem, set top half of the bunch aside for later.

3. Combine mince, lemon rind, egg, breadcrumbs, mustard, shallot and garlic mixture, spices and salt and pepper in a bowl. Use clean hands to mix until well combined. Preheat oven grill to medium-high.

4. Press beef mixture onto a 22cm round flat bread, leaving a 1cm border around the outer edge. Heat a little oil in an ovenproof frying pan over medium heat, add pita bread and cook 1 minute. Transfer the pan to the oven and grill 4-5 minutes until just cooked through. Remove from the oven. Check the under-side of the bread is golden and crisp if not cook a few minutes on the stove top over high heat.

5. Meanwhile, finely slice the onion into a bowl using a mandolin. Season with salt and drizzle with extra virgin olive oil.  Thinly slice the cucumbers on the angle and place into a bowl. Season with salt and drizzle with extra virgin olive oil.

6. Remove the kofta from the pan. Spread generously with yoghurt. Top with onion salad, cucumber, coriander sprigs and deep fried shallots to serve.


On Friday my box of organic lamb arrived from Silverwood Organics.  It was well worth the wait!

I had decided a few weeks back when I ordered the lamb that the first thing I would cook would be a rack of lamb. I’d even chosen the recipe – but I decided this one looked a little tricky so I turned to my favourite New Zealand cooking magazine – Cuisine and found a couple of great recipes for lamb that I brought together to make our first Silverwood Organics lamb dinner.

Assyrian Lamb Racks with Pea Salsa (recipe below), crash-hot potatoes (a favourite from Jill Dupleix) and roasted carrots, parsnips, pumpkin and beetroot.

And there’s still so much lamb left. Stay tuned for more creations from the Silverwood Organics lamb pack.

Pea Salsa (published in Cuisine May 2006)

1 tablespoon salt
1 1/2 cups frozen baby peas
1 spring onions, finely sliced
10 fresh mint leaves, finely sliced
1/3 teaspoon wasabi paste
1 dessertspoon olive oil
salt and freshly ground black pepper

Bring 500ml water to the boil with the salt and blanch the peas. Refresh in iced water then puree lightly so that there is still plenty of texture. Stir in the spring onion, mint, wasabi and oil and then season to taste.

Form into quenelles (ovals) using 2 dessertspoons, making 2-3 per serving.