When rising prices make even good old spag bol too exy, what do you do? Don’t be squeamish and make it with a cost-effective native Aussie animal instead, says top chef.
Nervous of cooking with native Aussie ingredients? Don’t panic, the experts are here to help.
While kangaroo has long been a fixture on fine-dining restaurant menus, more and more Australians are picking it up from the supermarket as a way to save money in everday cooking.
Despite price rises in recent years, kangaroo mince can cost as much as 25 per cent less than lean beef or pork mince, making it a more affordable option for households.
A kilogram of K-roo kangaroo mince is currently priced at just $14 from Woolworths and Coles supermarkets, while a kilogram of lean beef mince costs $19, by comparison.
What’s that, Skip? We’re having Italian for dinner?
The main difference consumers will note is the leanness of the meat, containing just two per cent fat compared to the 10 per cent found in lean mince products.
“Because it’s got that really low fat content, it’s really healthy to eat,” says chef, restaurateur and native foods expert Nornie Bero. “You can buy it everywhere, we really should be using more of it.”
Like venison, kangaroo has a slightly gamey flavour, which can make your cooking taste richer and more robust, without it having to bubble away on the stovetop for hours.
This intensity of flavour also means you don’t have to use as much.
‘Power-packed with flavour’ … Nornie Bero says kangaroo has health and hip-pocket benefits as well.
“You know, everybody talks about how we should eat less meat. When you eat game meats like kangaroo and emu, you eat less of it because it’s more power-packed in flavour,” Bero says.
Additionally, kangaroo meat gets green points for its minimal impact on the environment – kangaroos produce a fraction of the methane that cows do and harvesting is tightly controlled – making it an excellent choice for environmentally conscious consumers.
If you’re introducing kangaroo mince to your family for the first time, you can also mix it with pork or beef mince, so it keeps that familiar flavour.
One thing some Aussies can struggle with, however, is how to cook it. But the good news is, kangaroo mince is prepared exactly the same way as regular mince.
Flavours of Australia … Darren Robertson is working with Nornie Bero in the new season of Make It delicious.
In the new season of Make It delicious. – Flavours of Australia, Nornie Bero and fellow chef Darren Robertson show you just how easy it is to make a simple kangaroo bolognese that the whole family will love.
While you can use the traditional Italian herbs to flavour it, Nornie recommends trying native ingredients like bush tomato, saltbush and pepperberry, which naturally complement kangaroo’s earthy flavour.
Find the recipe below and head to delicious.com.au/makeitdelicious to watch the full episode.
KANGAROO BOLOGNESE
Serves 4
2 tbs extra virgin olive oil, plus extra to drizzle
100g pancetta, finely chopped
600g kangaroo mince
2 tsp ground pepperberry
1 onion, finely chopped
2 carrots, finely chopped
4 garlic cloves, crushed
2 tbs tomato paste
1½ tbs dried whole bush tomato, ground, (see note)
300ml Massel chicken-style stock or alternative
800g can chopped tomatoes
500g packet spaghetti
Shaved parmesan, to serve
Torn basil leaves, to serve
There’s a whole lot more you can do with ’roo … how about these sausage rolls? Go to delicious.com.au for inspiration.
Heat oil in a large, heavy-based saucepan over medium heat. Cook pancetta, stirring occasionally, for 3 minutes or until fat renders and becomes crispy.
Increase heat to high and add mince, pepperberry and a good pinch of sea salt flakes. Cook, stirring occasionally to break up any lumps, for 8-10 minutes until cooked and starting to brown. Reduce heat to medium and add onion, carrot and garlic and cook, stirring occasionally, for 3 minutes or until onion is translucent. Stir through tomato paste and bush tomato and cook, stirring constantly, for 1 minute. Add stock. Stir to deglaze the pan, then stir in chopped tomatoes. Reduce heat to low and cook, covered, stirring occasionally, for 45 minutes or until rich in colour and thickened.
Meanwhile, cook spaghetti following packet instructions until al dente. Drain, reserving a little cooking water, and drizzle pasta with oil
Adjust the consistency of the bolognese, either by simmering a little longer or adding a little cooking water from the pasta.
Top big bowls of spaghetti with bolognese, a drizzle of extra olive oil, parmesan and basil.
NOTE: Use a small spice grinder to grind the bush tomato to a fine powder or use a mortar and pestle for coarser grind.