I've been meaning to cook something with kipflet potatoes for ages! They are definitely the best potatoes i've ever eaten, full of flavour and not needing the addition of cheese, butter or salt to be tasty. Unfortunately you do pay more for them, so make sure that when you cook with them, you make them a star of the dish where you can actually taste them. For scalloped potatoes, pass on the kipflers.
I really just put this salad together with what i had lying around from other recent recipes. All i knew was that i wanted kangaroo and kipflers. Everything worked out delicious though!
Ingredients (serves 2 as a main)
- 300gm kangaroo fillets
- 1 egg yolk
- 1/3 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1/3 cup water
- 1/2 tsp salt
- 1 clove garlic, finely chopped
- 1/2 cup pistachios
- 2 large handfuls rocket
- 1 large red apple
- 5 kipfler potatoes
- Salt and pepper to season
Method
Aioli
Chop 1/4 cup of the pistachio nuts finely
Whisk together the egg yolk and salt in a mixing bowl until the yolk is lightened in colour and thick.
Gradually add the olive oil, bit by bit, whisking regularly to ensure fully emulsified.
Combine the red wine vinegar and 1/3 cup water and add in the same was as the olive oil, until a dressing consistency is achieve.
Stir through the pistachios and garlic.
Refrigerate until ready to use.
Salad
Scrub the potatoes and boil in salted water until tender. Remove and set aside.
Place a frying pan over high heat.
Season the kangaroo fillets with salt and pepper and spray lightly with cooking oil
Place the kangaroo in the pan, lifting once after 10 seconds to help prevent sticking.
When browned on one side, flip the kangaroo, lifting again after 10 second.
Cook to desired readiness.
Remove and leave to rest.
Slice the apples thinly and briefly dip in a mixture of 1tsp vinegar and 1 cup water to help prevent browning.
Layer the salad and serve.
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