Are you looking for something a bit different to make this Australia Day? Leon made this recipe for the cook-off for Queensland in the Noosa Food & Wine Festival in 2014 and proudly came in as the runner up. It is a great way to serve up Kangaroo which is a very lean meat with a bit of a twist!
Prep Time: 30 min Cooking Time: 1 hour
Total Time: 1 1/2 hours Difficulty: Medium
- 1kg Kangaroo
- 400g Smoked Bacon 250gr Onions
- 200g Mushrooms
- 3 Rosemary shoots
- Pepper & Salt
- Truffle oil
- 1l Chicken Stock
- 500g Peeled Tomatoes
- 250g Carrots
- 1 Leek
- 250g Celery
- Tomatoes Paste
- 500g Plain Flour
- Good pinch of Salt
- 4 big Eggs
- Olive oil
- 100g chopped dried Cranberries
- Grated Parmesan Cheese
- Little twigs of rosemary and parsley for garnish
- Mince Kangaroo
- Mince Bacon
- Chop unions and mushrooms
- Fry onions and mushrooms in oil and the chopped rosemary
- Fry the bacon and add later the kangaroo DON’T OVERCOOK THE KANGAROO
- Mix unions, mushrooms, bacon and kangaroo
- Season with pepper and salt if needed.
- And a splash of truffle oil
- Bring chicken stock, peeled tomatoes, chopped carrots, chopped leek and chopped celery to the boil and simmer till all ingredients are cooked
- Remove the big pieces of celery and mince ingredients very fine with a stab mixer and remove long fibers
- Season with pepper, salt and add chopped parsley
- Add tomatoes paste if needed
- Place 420g flour in a mound on a clean surface. Make a well in the center. Add salt, eggs and a bid olive oil. Gently whisk with a fork, using your other hand to secure the walls. Draw in the flour as you go and add if needed.
- Bring the dough together. Knead for 5 minutes or until elastic and smooth. Sprinkle the dough with flour, wrap in plastic wrap and set aside for 30 minutes to rest.
- Divide the dough into 4 portions. Flatten 1 portion slightly. Set the pasta machine on the widest setting and flour the machine and dough well. Feed through the machine.
- Repeat 6 more times, folding the dough into thirds and turning it 90 degrees until its smooth and the same width as the machine (at least 12cm). Halve crossways. Continue to feed each dough half through the machine, separately, without folding, narrowing the machine settings 1 notch at a time, until you reach the second last setting. The pasta should be less than 1mm-thick. Repeat with the remaining 3 dough portions to make another 6 sheets.
- Keep a bit of egg for assembling
- Bring BIGG pot with water to the boil add salt
- Add a tea spoon of meat mix to every ravioli satchel
- Cook the ravioli in the hot but not boiling water, when the ravioli start floating they are about cooked
Preheat the plates.
Place a bit of sauce on a deep plate add 6-8 raviolis add more sauce sprinkle chopped cranberries on top and grate some parmesan cheese over the dish.
For garnish and colour use rosemary and parsley.