Name: Adam Wolfers’ kangaroo kofta
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 12
Ingredients: 40 gm (½ cup) rolled oats; 400 gm finely minced kangaroo rump (or lean minced lamb); 100 gm lard or rendered chicken fat, softened; ½ tsp Turkish chilli flakes; 1 tsp coriander seeds, dry-roasted and finely ground with a mortar and pestle; ½ tsp fennel seeds, dry-roasted and finely ground with a mortar and pestle; ½ tsp cumin seeds, dry-roasted and finely ground with a mortar and pestle; 1 tsp smoked paprika; 12 halved small rib bones (see note); Aged tahini; 100 gm tahini; 25 ml lemon juice; 25 ml vegetable oil; 1 tbsp chickpea miso (see note); 1 garlic clove, finely grated on a microplane; Pinch each ground chilli and cumin, plus extra to serve

“Kangaroo is a unique meat and most people are scared of cooking it,” says chef Adam Wolfers of Gerard’s Bistro. “This is a delicious way of eating it, and it looks great presented on the bone. Have it with or without the bread.” Start this recipe 2-3 days ahead to age the tahini.

Ingredients

40 gm (½ cup) rolled oats

400 gm finely minced kangaroo rump (or lean minced lamb)

100 gm lard or rendered chicken fat, softened

½ tsp Turkish chilli flakes

1 tsp coriander seeds, dry-roasted and finely ground with a mortar and pestle

½ tsp fennel seeds, dry-roasted and finely ground with a mortar and pestle

½ tsp cumin seeds, dry-roasted and finely ground with a mortar and pestle

1 tsp smoked paprika

12 halved small rib bones (see note)

Aged tahini

100 gm tahini

25 ml lemon juice

25 ml vegetable oil

1 tbsp chickpea miso (see note)

1 garlic clove, finely grated on a microplane

Pinch each ground chilli and cumin, plus extra to serve

Method

1.For aged tahini, whisk ingredients with 50ml water and 1 tsp fine salt in a bowl to combine. Transfer to a glass jar, cover with a clean cloth and stand at room temperature until a slightly sour flavour develops (2-3 days).

2.Soak oats in 200ml water until very soft (10 minutes). Drain and squeeze out water until ⅓ cup of oats remains. Add to a bowl with kangaroo, lard, spices and 1½ tsp fine salt, and use your hands to mix well. Cover and refrigerate to chill (1 hour). Divide kangaroo mixture into 12 balls, then, with damp hands, press onto cleaned rib bones into an oval shape about 9cm long. Chill until firm (30 minutes).

3.Preheat a barbecue to medium-high. Lightly oil grill plate, then grill köftas, turning occasionally, until lightly charred and cooked through (8-10 minutes). Serve with aged tahini dusted with extra cumin, and with pita if preferred.

Turkish chilli flakes, also called Aleppo pepper flakes, are available from essentialingredient.com.au and Turkish grocers. Gerard’s Bistro use scraped kangaroo bones from the butcher. Ask your butcher for something similar, or use flat metal skewers. Chickpea miso is available from select health-food shops. If unavailable, substitute white (shiro) miso.
Notes

Adam Wolfers

Recipe / styling by Lisa Featherby

Ingredients

Method

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