No picture for this one. It was one of those cooking experiments that just developed along the way, and was already eaten by the time I realised, hmm, this is a good one!
My tangelo compote is still my current breakfast fetish, but the possum is starting in on the tangelos, so I decided it was time to start using them at a faster rate than two a day. Kangaroo is my choice of red meat, for both health and ethical reasons, (see the links for why), and remembering how good the kangaroo with pomegranate sauce turned out, I wondered how it would go with the slightly grapefruity mandarin sweetness of tangelo. Then, to cut the sweetness just a little I added some lime and ginger, and just kept tweaking until I had something I wish I’d photographed!
Sear two kangaroo steaks in a little olive oil in a heavy pan, then continue to cook for a few minutes each side until they are medium rare. Take them out of the pan and let them rest while you make the sauce.
Into the juices in the pan, pour a cup of tangelo juice, a potato crisp sized slice of fresh ginger (skin and all), a whole peeled clove of garlic, juice of half a lime, a couple of teaspoons of balsamic vinegar, a scant teaspoon of brown sugar, a pinch of salt, and a pinch of black pepper. Reduce until it is a nice sauce-like consistency. Fish out the garlic and ginger. Taste and adjust the salt and pepper.
Slice the kangaroo steaks diagonally, arrange on the plates and drizzle over the sauce.
We had it with sauteed radicchio and parsnip mash, both from the garden, and it was one of those epiphany moments where you realise how truly lucky we are.