Karrakatta Blend

The Karrakatta Blend is a unique and exquisite dish that combines the rich heritage of Western Australian cuisine with modern culinary techniques. Originating from the diverse regions surrounding Perth, this recipe reflects the lush landscapes and bountiful produce of the land, making it a staple for locals and tourists alike. The dish is known for its vibrant flavors and textures, meticulously crafted from fresh local ingredients, just as the indigenous people of the region have done for centuries. Let's dive into the making of the Karrakatta Blend, something that can bring a piece of Western Australia into your home.

Ingredients

• Kangaroo loin - 200 grams
• Bush tomatoes - 50 grams
• Quandong - 100 grams
• Wattleseed - 30 grams
• Macadamia nuts - 50 grams
• Fresh Karrakatta herbs (lemon myrtle, aniseed myrtle) - 20 grams
• Salt - to taste
• Pepper - to taste
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Shallots - 2, finely chopped
• Wild rice - 1 cup
• Water - 2 cups
• Butter - 1 tablespoon

Preparation

Step 1: Marinade the Kangaroo

To begin, marinate the Kangaroo loin with a mixture of olive oil, garlic, lemon juice, salt, pepper, and chopped Fresh Karrakatta herbs. Seal the mixture in a container and refrigerate it for a minimum of 2 hours, allowing the flavors to infuse into the meat.

Step 2: Prepare the Wild Rice

While the kangaroo marinates, turn your attention to the wild rice. In a saucepan, bring water to a boil. Add a pinch of salt, then stir in the wild rice. Reduce the heat to low and cover, letting it simmer for approximately 45 minutes, or until the rice is tender. Stir in a spoonful of butter for a creamy texture once cooked.

Cooking Process

Step 3: Cooking the Kangaroo Loin

After marinating, remove the Kangaroo loin from the fridge and let it come to room temperature. Heat a grill pan over medium-high heat and sear the loin for about 5 minutes per side or until done to your preference. Use a cooking timer to keep track. Once cooked, rest the loin for 10 minutes before slicing.

Step 4: Create the Wattleseed and Quandong Sauce

In a separate pan, heat a tablespoon of olive oil and sauté the shallots until translucent. Add the bush tomatoes, quandong, and ground wattleseed, stirring to combine. Cook until the tomatoes are soft and the sauce thickens slightly. Season with salt and pepper according to taste.

Serving

Step 5: Assemble the Dish

To serve the Karrakatta Blend, spoon the wild rice onto each plate, slice the rested kangaroo loin and arrange it artistically over the rice. Drizzle with the wattleseed and quandong sauce, then sprinkle with chopped macadamia nuts for an added crunch. Garnish with additional Fresh Karrakatta herbs.

How to Enjoy

The Karrakatta Blend is best enjoyed as a celebratory meal, accompanied by a glass of full-bodied Australian red wine which complements the robust flavors of the kangaroo and wattleseed sauce. This dish exemplifies a taste of Western Australia, allowing diners to savor every colorful element that has characterized this timeless land. Ideally shared with good company, and a breathtaking view of the Australian landscape if possible, the Karrakatta Blend is an experience as much as it is a meal.