Recipe: Rooloin à la Hawksworth

Rooloin à la Hawksworth Recipe

Recipe: Rooloin à la Hawksworth

by Amanda Healey, Chef de Parti
Hawksworth Restaurant
801 West Georgia Street, Vancouver, BC
Tel. 604-673-7000

An incredible pan-seared kangaroo loin recipe that utilizes caramelised cocoa nibs, a red wine jus, quince paste, broccoli puree, roasted sunchokes, rapini, cured blueberries and charred onion petals to create one of the world’s finest culinary dishes!
Serves: 1

Kangaroo Loin – Ingredients & Preparation:

Ingredients:

1 Kangaroo loin, trimmed and cleaned

Preparation:

  1. Season kangaroo with salt & black pepper
  2. Heat cast iron pan
  3. Add oil
  4. Sear Rooloin (Kangaroo meat) on all sides
  5. Add butter, thyme & garlic
  6. Baste with butter mixture
  7. Cook to medium rare, rest.

Caramelised Cocoa Nibs – Ingredients & Preparation:

Ingredients:

350g Cocoa nibs, kept warm in 200*c oven
200g Sugar
65g Water
10g Butter

Preparation:

  1. Combine water and sugar
  2. Bring to a boil, reduce heat and the simmer for 4 minutes
  3. Add cocoa nibs
  4. Stir to crystalize, then reduce heat and caramelize
  5. Finish with butter

Red Wine Jus – Ingredients & Preparation:

Ingredients A:

6 Onions (halved and peeled)
1/4 Cup button mushrooms
5 Sprigs thyme
3 Bay leaves
75ml Black peppercorns

Ingredients B:

1 Bottle Port
500ml Red wine
1 Parsley stem

Ingredients C:

Veal stock

Preparation:

  1. Slice onions & mushrooms in robot coupe
  2. Sweat A in tilt skillet, deglaze with B and reduce au sec
  3. Add veal stock and simmer on low for 3 hours
  4. Strain
  5. Reserve

Quince Paste – Ingredients & Preparation:

Ingredients:

2 lbs. Quince, washed, cored, diced
2 Strips lemon zest
3 Tbsp. lemon juice
50% Total volume of quince = sugar

Preparation:

  1. Place quince & zest in pot
  2. Cover with water and bring to boil
  3. Reduce to simmer, cover, and cook for 40 minutes
  4. Strain quince, blitz in robot coupe, pass through chinois
  5. Measure quince volume & collect sugar
  6. Return quince to heat, add sugar
  7. Stir until sugar has dissolved
  8. Add lemon juice
  9. Cook over low heat for 90 minutes, until thick & deep orange pink colour
  10. Cool & reserve

Broccoli Puree – Ingredients & Preparation:

Ingredients:

3 Heads broccoli, florets only
4L Water
1 Tbsp baking soda
1 Tbsp butter
Salt TT

Preparation:

  1. Bring water to boil and add baking soda
  2. Add florets, cook for 6 minutes
  3. Strain and shock with ice-water
  4. Blitz in Thermomix with butter, until smooth
  5. Season
  6. Pass through chinois
  7. Reserve in squeeze bottle

Roasted Sunchokes – Ingredients & Preparation:

Ingredients:

4 Sunchokes, scrubbed and cut into 3
1 Tbsp canola oil
1 Tbsp butter

Preparation:

  1. Vac sunchokes, sous vide at 92C for 30 minutes or just cooked
  2. Shock in ice-water
  3. Heat pan, add oil & butter, and then add sunchokes
  4. Toss, season and place in 500F oven for 5 minutes, turning once
  5. When golden on all sides, strain off oil & butter
  6. Adjust seasoning
  7. Reserve

Rapini – Ingredients & Preparation:

Ingredients:

1 Bunch rapini, trimmed and cut to 3” pieces
2 oz. Chicken stock
10ml Lemon juice

Preparation:

  1. Heat stock in pan
  2. Add rapini & salt
  3. Cover with lid on high heat
  4. Cook for 2 minutes
  5. Strain, reserve rapini

Cured blueberries – Ingredients & Preparation:

Ingredients:

250ml Kosher salt
250ml Blueberries

Preparation:

  1. Combine blueberries and salt in container
  2. Leave refrigerated for 1 month
  3. Wash off salt, allow to dry
  4. Reserve

Charred Onion Petals – Ingredients & Preparation:

Ingredients:

2 Shallots, whole

Preparation:

  1. Roast shallots in 350F oven for 10 minutes or until softened
  2. Cool, trim ends, halve
  3. Heat pan to smoking point
  4. Add oil, add shallots, face-down
  5. Leave on high heat until edges are charred
  6. Remove from pan, and cool
  7. Remove outer skin, breakdown layers into petals
  8. Reserve

To Finish:

  1. Heat jus, add quince paste
  2. Stir to combine
  3. Add cocoa nibs & Banyuls vinegar TT
  4. Adjust seasoning
  5. Add Rooloin meat, nappe with jus until completely glazed
  6. Place broccoli puree on plate, add sunchokes, then rapini
  7. Add blueberries to jus, glaze
  8. Spoon jus onto plate
  9. Cut loin, arrange next to vegetables
  10. Place 3 petals around plate
  11. Garnish with nasturtium and carrot tops
  12. Serve

Enjoy!

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