June 7, 2022
Kangaroo kofta with warrigal greens, beetroot & feta
Kangaroo kofta with warrigal greens, beetroot & feta
INGREDIENTS
- 2 small beetroots, peeled, thinly sliced
- 1/3 cup (80ml) olive oil, plus extra to drizzle
- 1 small onion
- 600g kangaroo mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbs finely chopped mint
- 2 tsp dried native pepper-berry, ground
- 150g warrigal greens or baby spinach leaves
- 1 tsp whole black peppercorns, crushed
- 1/2 bunch each flat-leaf parsley and mint, leaves picked
- 100g full cream feta, crumbled
- Lemon wedges, to serve
METHOD
- Preheat oven to 180C. Place beetroot on a baking tray, brush with 2 tbs oil and season with salt. Bake, turning halfway, for 15 minutes or until just crisp.
- For the kofta, grate the onion and drain on paper towel to remove excess liquid. Combine the onion, kangaroo mince, cumin, coriander, mint and 1 tsp pepper-berry in a bowl, then season with salt. Use your hands to mix well. Roll heaped tablespoonful's of the mince into 12 even-sized logs, then flatten slightly, cover and chill for 30 minutes to firm up.
- Heat a chargrill or frypan over medium heat. Brush koftas with remaining 2 tbs oil and cook, turning, for 7 minutes until browned or cooked to your liking.
- Place the warrigal greens in a saucepan of simmering salted water and cook for 1 minute or until just wilted, then drain.
- Mix the black pepper with the remaining 1 tsp pepper-berry.
- For the salad, combine the warrigal greens, parsley and mint, and divide among 4 plates. Top with beetroot, feta and kofta, then sprinkle with pepper mixture, drizzle with extra oil and serve with lemon wedges.
Ingredients 70 g chocolate protein powder 2 tbsp raw cacao powder (replace cocoa 1:1) 170 g smooth peanut butter 5 tbsp milk of choice (add 1 extra tbsp if mixture feels too thick) 3 tbsp maple syrup Optional: ½ tsp vanilla extract or a pinch of salt (helps balance cacao’s bitterness) For the Chocolate Topping 100 g dark chocolate (70% or higher) 1 tsp coconut oil Instructions Step 1 Mix the peanut butter, maple syrup and milk in a large bowl. Step 2 Add the protein powder and cacao and mix to form a smooth dough. Step 3 Roll out between two pieces of baking paper to your preferred thickness. Use a Christmas tree cookie cutter to cut out Christmas tree shapes. Freeze for 30-60 minutes Step 4 Break up the dark chocolate into a heat-proof bowl and add the coconut oil. Melt in the microwave, then drizzle on top of the chilled brownies ensuring the sides are covered. Step 5 Freeze again for around 10 minutes or until the chocolate is set. Nutrition and Cooking Times Prep time: 30 minutes | Freeze time: 60 minutes | Total time: 1 hour 30 minutes Nutrient Value: Calories: 210kcal | Protein: 10g | Fat: 18g | Carbohydrates: 13g
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