Ben Shewry recipe: Kangaroo and macadamia satay

Ben Shewry's Australian-flavoured satay with kangaroo and macadamia nuts.
Ben Shewry's Australian-flavoured satay with kangaroo and macadamia nuts. Photo: Justin McManus
Dietary
Gluten-free

Ben Shewry gives a nod to his early days as a chef, which included a stage at David Thompson's London restaurant Nahm. This recipe however may be more in keeping with Attica's native Australian focus with ingredients from here and now.

Ingredients

For macadamia satay paste

50g peeled shallots

20g peeled garlic

7g lemon myrtle leaves

8g peeled galangal

8 dried chillies with the seeds removed

1 bunch coriander roots

1 tbsp lightly roasted coriander seeds

1 tbsp lightly roasted cumin seeds 

1 tsp  fine table salt

1/2 tsp kapi* (shrimp paste lightly roasted for five minutes in foil)

200ml coconut cream

For macadamia satay sauce

50g honey

25ml fish sauce*

12ml tamarind juice

10ml lime juice

100ml coconut cream

200g lightly roasted macadamia nuts, coarsely ground

macadamia satay paste (see recipe above)

For kangaroo skewers

360g kangaroo fillet

8 bamboo skewers

For the kangaroo marinade

32g garlic, peeled

50ml (non GMO) canola oil

45ml Chinese cooking wine

80ml cabernet vinegar

40ml soy sauce (Healthy Boy, if possible)

1g ground Tasmanian pepper berry

20ml oyster sauce*

* check gluten-free if required

Method

For macadamia satay paste

1.In a food processor, blend all ingredients until a fine paste is achieved. Sweat the paste in a saucepan with 25 grams of oil for about 10-15 minutes until aromatic.

For macadamia satay sauce

1.Combine ingredients, stir well and place in a serving bowl.

For kangaroo skewers

1.Slice kangaroo meat into thin pieces and thread on to bamboo skewers. Each skewer should have about 45 grams of meat on it.

For the kangaroo marinade

1.Place garlic and canola oil in a small saucepan and sweat the garlic until lightly cooked but not coloured. Remove from heat.

2.Combine all other ingredients and set aside.

To finish

1.Heat a charcoal grill until very hot. Dress kangaroo skewers with marinade and drain. Grill for about 10-15 seconds on each side, taking care to keep the kangaroo rare.

2.Serve with the macadamia satay sauce.


More Ben Shewry recipes: Coconut, chicken and bunya bunya nut salad, and crab rice with deser lime nam jim.