Kangeroo steaks with rosemary garlic butter

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If you made my Honey glazed baked gammon with roasted veg use the fridge leftover butternutsquash cubes to save time or make as follows:

Wash and quarter a small butternutsquash, remove the seeds and discard the pith. Cut the butternutsquash into wedge shapes then small cubes. Put into a baking dish in one layer, sprinkle over some dried rosemary, brush with oil and roast in a preheated 180fan / 200C oven for 30 minutes. Also peel one whole garlic bulb, brush with oil and bake alongside the butternutsquash.

Roast the oiled brushed butternutsquash seeds for the last 10 minutes of cooking in a small baking dish.

Wash, remove the middle stalk and slice into thin strips one pointed cabbage leaf. Gather the strips one on top of each other and snip small strips widthways. Mix in with the leftover butternutsquash.

Make the rosemary garlic butter portion by squeezing the roasted garlic out of the bulb shell.

Use half the bulb and mash on a chopping board until you are able to flatten it out into a 2” x 2” square shape. Sprinkle dried rosemary over the flattened garlic and fresh ground black pepper. Use a serrated knife to peel curls from a pack of room temperature butter (about 8) and add these. Use your knife to mix well and again flatten out to the square shape.

Prepare defrosted overnight thick cut 2 kangeroo leg steaks by patting dry with a kiten towel. Put a tbsp of plain flour with a pinch of salt on to a small plate and press the steaks into the flour to coat. Use a sharp pairs of scissors to cut into the thickest part of the steak and make a gap big enough to take a generous amount of the rosemary garlic butter. Peel a small shallot, cut in half lengthways and plug the pocket you have just made in the leg steaks. Sprinkle the top of the steak with the remaining flour. (Use the remainder of the  rosemary garlic butter to make Jumboprawns with 3 root mash another day).

Brush a fry pan with oil and turn the hob on to high heat. Place the steaks in the middle of the pan and the roasted veg around the sides. Cook on high for 1 minute, turn the heat to medium and cook for 2 minutes (don’t move the food just allow it to cook).  Carefully turn the steaks over and veg, turn the heat up to high and cook 1 minute, reduce heat to medium and cook 3 minutes.

Plate up and serve the butternutsquash seeds and fresh pomegranate seeds as garnish.
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