11 serves of veg
- olive or canola oil spray
- 250g punnet cherry tomatoes, halved
- 2 medium red capsicums, seeded and cut into 2-3cm pieces
- 500ml salt-reduced chicken stock
- 1 large red onion, diced
- 1 cup risoni (rice-shaped pasta)
- 2 cloves garlic, crushed
- freshly ground or cracked black pepper, to taste
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 400g kangaroo meat, steak or fillets
- 1 Lebanese cucumber (150g), cut into 1cm dice
- 150 g rocket or baby spinach leaves (1 bag)
- Preheat oven to 220ºC (200 ºC fan forced).
- Place tomatoes and capsicum in a single layer on an oven tray lined with non-stick baking paper, roast for 20 – 25 minutes and set aside.
- Heat chicken stock in a covered, medium-sized saucepan.
- Spray a large non-stick frypan with oil and place on high heat; cook onion for 3 minutes until softened, stirring often. Add garlic, risoni and pepper and cook for 1 minute.
- Pour risoni mixture into hot stock, stir well and simmer, covered for 15 minutes or until all liquid is absorbed and pasta is tender.
- Remove from heat to cool thoroughly.
- Preheat chargrill or barbeque grill. Place paprika, cumin, and cayenne into a zip-lock bag and shake to combine. Add kangaroo pieces to the bag, turning to coat each side in spice mix.
- Cook kangaroo on hot grill on one side for 3-4 minutes until juices are visible on the meat surface.Turn and repeat on remaining sides until cooked medium or to your liking.
- Remove to a plate, cover and allow meat to rest for 5 minutes before slicing thinly.
- Stir cucumber and rocket through risoni just prior to serving.
- Divide risoni salad between plates and top with kangaroo slices, roasted tomato and capsicum. Serve immediately.
- Substitute kangaroo with lean beef steak.
- Serve immediately.
- Oven tray
- medium saucepan and lid
- non-stick fry pan
- chargrill or barbeque grill
- cooks knife
- serving plates
Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.