BBQ Kangaroo And Quinoa Risotto

BBQ Kangaroo and Quinoa Risotto

{ THIS RECIPE IS AUSTRALIA DAY ON A PLATTER! FRESH QUINOA AND THICK-CUT AUSTRALIAN KANGAROO SLICES… CRIKEY! }

Contributor: Zoe Bingley-Pullin

{ INGREDIENTS }

2 x 200g kangaroo fillets (or beef)

2 tbsp. extra virgin olive oil

4 tsp. fresh rosemary, finely chopped

2 tsp. sea salt

2 tsp. pepper, ground

 

RISOTTO

1 ½ cups quinoa, uncooked

3-4 cups vegetable or chicken stock (gluten-free)

1 brown onion, finely chopped

2 garlic cloves, crushed

150-200g brown mushrooms, roughly chopped

2 tbsp. extra virgin olive oil

150g baby spinach leaves

4 tbsp. thyme

{ METHOD }

Pre-heat the BBQ to low/medium temperature.

In a large mixing bowl add all of the kangaroo ingredients, leave to marinate.

In a medium sized saucepan, add the olive oil and cook the onions and garlic, till

translucent. Add the mushrooms and thyme, cook for a further 5 minutes.

Add the quinoa and coat with the onion mixture.

Add the stock and stir for 15-20 minutes, until all of the stock is absorbed.

In the meantime cook the kangaroo for 4 minutes each side, leave it to rest for 5

minutes, then cut into thick slices.

Once the risotto is cooked, stir through the baby spinach leaves and serve on a

large platter with kangaroo either on the side or on top.

 

Tip: white quinoa works best for this recipe as it takes less time to cook.  Can replace kangaroo with beef if preferred.

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
+ 4 +

More Recipes in this Category

Bengal Tiger Lentil Curry

{ A CLASSIC NORTH INDIAN LENTIL DISH, THIS CAN BE DRAMATIC LOOKING, AS THE YELLOW LENTILS STAND OUT FROM THE SMALLER BLACK PULSES. MOST IMPORTANTLY, IT IS LUSCIOUS AND DELICIOUS. ONCE THE LENTILS SOFTEN, THE MORE YOU STIR THEM THE CREAMIER THEY BECOME. LENTILS AND BUTTER GO REALLY WELL TOGETHER, SO I DO RECOMMEND YOU ADD A LITTLE BUTTER AT THE END BEFORE SERVING. THIS IS GREAT WITH RICE OR INDIAN BREADS. }

See Recipe »
Categories: MAINS.