This kangaroo slider can be flavoured with our Massage Blend for Daatj (that’s the Noongar word for meat) for Kangaroo or Beef*.
This is a mix I make and sell at the gallery. It contains, bush tomato, wattleseed, saltbush, onion powder and native pepperberry. Alternatively, make a native herb mix at home with sea parsley*, native basil*, native thyme* and native pepperleaf*. We sell all these ingredients.
1 kg kangaroo mince (available at supermarkets)
1 40 gm pack of Daatj mix for Kangaroo or mix together 2 teaspoons each of sea parsley, saltbush and native basil and 1 teaspoon each of native thyme and native pepperleaf.
salt to taste
1 beaten egg
half cup breadcrumbs.
Mix all ingredients together. Make a small ball and cook in a frypan to test seasoning and to ensure they stay together. Add more breadcrumbs and/or egg if required. Adjust seasoning to taste. The moisture level of the minced kangaroo can vary quite a lot so it is good to do this test.
When you are happy with the mix, form into balls and cook in shallow oil until browned and cooked through to your taste. Flatten slightly as you cook the meatball so it fits well into the slider bun. I like to leave them juicy in the middle. Alternatively, you can quickly brown them and finish them in the oven. Cover with aluminium foil and cook at 180 degrees Celsius for 5 minutes or more. Check one to ensure it is cooked to your liking and adjust cooking time accordingly.
Serve in a buttered slider bun with a prepared quondong and chilli sauce* or make your own relish with reconstituted dried quondongs.
100g dried quondongs*
1 small apple
1 fresh or 1/2 teaspoon dried chilli or to taste. (The heat varies so much with chilli. Test a little of your chilli on the end of your tongue for heat. The pith and seeds add more heat.)
6 native pepperberries*
2 cups sugar syrup made from boiling 2 cups of water and 1/2 to 1cup of granulated white sugar until the sugar is dissolved. If you prefer a less sweet relish, use the smaller quantity of sugar.
1 teaspoon vinegar
Reconstitute the dried quondongs for a few hours or overnight in the sugar syrup.
Chop the apple
Dice the onion
Finely dice fresh chilli if using
Crush pepperberries in a mortar and pestle
Mix all ingredients together in a saucepan and season with the pinch of salt. Bring to a simmer and then reduce heat to low so that the sauce slowly cooks and reduces. Add water a tablespoon at a time if required. Keep an eye on the sauce at all times as it may catch. Keep it a little loose by adding water or let it caramelise according to your preference. When the sauce is cooked down, test and adjust salt and chilli. Serve warm over meatballs. Will keep in the fridge in an airtight container for a few days.
*available from Maalinup.Ingredients