Ben Shewry recipe: Kangaroo and macadamia satay

Name: Ben Shewry recipe: Kangaroo and macadamia satay
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 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

Ben Shewry

February 16, 2023

Time:30 mins - 1 hourServes:4

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.