Page 46 - foodservice Magazine July 2019

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RECIPE
This is an amazing pastrami technique that can be applied to
any type of meat, although brine times may differ depending on the thickness of your cut. The cultured cream is a great balance to the spicy pastrami, and the crispy onions add texture. This dish is best served at room temperature, and can be sliced in advance for large functions.
KANGAROO SPICE
40 g coriander seeds 40 g caraway seeds 50 g black pepper 10 g juniper
M E T H O D Toast spices in a pan until fragrant. Cool then blend finely in a spice blender. Reserve for later.
KANGAROO PASTRAMI
1 kg kangaroo loin, completely trimmed (at Congress we use Paroo brand kangaroo)
2 l water
10 g nitrate salt cure #1 190 g rock salt
6 garlic cloves, peeled
4 star anise
2 g coriander seeds
Peel of 1 lemon and 1 orange Kangaroo spice mix
METHOD Combinealltheingredientsexceptthekangarooloin and the spice mix in a saucepan and bring to the boil. Allow to cool, then put the mixture in a container in the fridge and chill completely.
Add kangaroo loin to brine and leave for 48 hours.
Remove and dry off excess brine. Vaccum pack and cook in a water bath set to 55oC for 50 minutes.
Once finished, heat a frying pan and add a touch of vegetable oil. Remove kangaroo from bag, dry on paper towel and sear on both sides very quickly. The aim is to add colour, not to cook the kangaroo – no longer than 10 seconds each side, making sure the fry pan is smoking hot.
In a small tray, spread out the pastrami spice mix and completely roll the kangaroo, hot from the pan, in the spices until evenly covered. Roll tightly in clingfilm and freeze.
Remove kangaroo from freezer and semi defrost. Slice thinly on a meat slicer set to 1.5. Refrigerate until needed, bearing in mind it should be served at room temperature.
CULTURED CREAM
500 ml good quality cream 25 g natural yoghurt
M E T H O D Bring cream slowly to 40oC in a saucepan, whisk in yoghurt, then pour into a suitable shallow plastic container. Place container in a dehydrator or oven set to 40oC. At Congress we use our Excalibur dehydrator to culture the cream. Leave for 24 hours, then remove and skim any fat that has risen to the top. Place in fridge. When cold, lightly whip to soft peaks.
CRISPY ONIONS
2 brown onions, peeled and sliced whole thinly on a mandolin 2 l vegetable oil
M E T H O D Heat oil to 160oC. Add onions and cook, stirring until brown and all water has evaporated. Drain very well on a paper towel and season with salt. Keep tossing and pulling apart the onions while they cool to prevent clumping.
T O S E R V E Make sure kangaroo is room temperature. Place a few spoons of whipped cultured cream on the bottom of a plate and spread evenly.Laykangarooslicesontop.Addcrispyonionsandserve.
Jack Stuart is the head chef at Melbourne wine bar and restaurant, Congress. 49 Peel St, Collingwood VIC.
entrée
JACK STUART’S KANGAROO PASTRAMI
CONGRESS, MELBOURNE – SERVES 8