I know Australia Day has past for another year, but I wanted share a recipe with you for a very Aussie dish. To capture the “taste” of Australia I made Kangaroo Rissoles with Riberry and Macadamia. For those who haven’t tried Riberry, they are a native Australian fruit and they have a distinct Eucalyptus/berry flavour.
I had a number of reasons for choosing Kangaroo, firstly, its Australia Day, and you are not entirely Australian unless you consider putting a chunk of native wildlife on the barbie (for all the aussie vego’s and animal lovers please accept my apologises for the attempt at humour in advance- naturally you really are still Australian). Also Kangaroo has a stronger meaty flavour than other meats so I knew it would stand up to the equally strong flavour of the Riberry. The macadamia was just to add a bit or crunch using our great native nut.
So there you go, the thought process behind the good old rissole. How did I go with the recipe?? The macadamia in the rissole was perfect but the Riberry could have been a little stronger. I made the Riberry mixture up by taste, and I loved the flavours when I tried it on its own, but for the rissoles there needed to be a little more Riberry. I have now adjusted the recipe.
1 green apple diced finely
¼ cup water
¾ cup Riberry
¼ cup brown sugar
1 star anise
1 kg Kangaroo mince
3 cloves garlic
1 cup breadcrumbs
Add apple, star anise and water to a saucepan. Boil with the lid on until the apple is soft. Reduce the heat and add the Riberry and brown sugar stirring to dissolve the sugar.
If you need a tablespoon more water you can add it. Once the brown sugar is dissolved continue to stir the mixture until the water has just evaporated. Turn the heat off.
Place the macadamia nuts into a bag and hit a few times with a rolling pin to break the pieces up a little bit. Remove the star anise from the Riberry mixture and add the nuts. Leave to cool.
In a bowl add the mince, garlic, eggs, breadcrumbs and the Riberry.
Combine all the ingredients well. Form the mixture into 14 rissoles and place in the fridge until needed.
When cooking the rissoles only turn them when the base is completely cooked.
When cooking the rissoles try and only turned them once.