Wallaby Fillet with Diane Sauce and hasselback potatoes

Ingredients

·         1pkt Wallaby fillets

·         1 tbsp olive oil

·         Salt and black pepper to tasteFor the Diane Sauce:

·         1 tablespoon butter

·         1 small shallot (or onion), finely chopped

·         1 clove garlic, finely chopped

·         2 tbsp Worcestershire sauce

·         2 tbsp Dijon mustard

·         1/4 cup beef or chicken stock

·         2 tbsp cream

·         1 tbsp finely chopped fresh parsley

·         Pinch of cayenne pepper

·         1 tablespoon brandy or dry sherry

For the Hasselback Potatoes:

·         2 medium-sized potatoes (preferablya firm variety like Nicola)

·         2 tablespoons olive oil or melted butter

·         Salt and freshly ground black pepper to taste

Method 

To prepare the Hasselback Potatoes:

1. Preheat your oven to 200°C.

2. Wash potatoes thoroughly, do not peel.

3. Place each potato on a chopping board. Using a sharp knife, make thin, parallel cuts across the top of each potato, about 3-4mm apart. Dont cut all the way through – leave about 0.5cm at the bottom intact. A good trick is to place chopsticks or wooden skewers on either side of the potato to prevent cutting all the way through.

4. In a small bowl, combine the olive oil or melted butter, salt, and pepper.

5. Brush the oil mixture generously over the top and in between the slices of the potatoes.

6. Place the potatoes on a baking tray lined with parchment paper.

7. Bake for 45-60 minutes, or until the potatoes are tender and the edges are crispy. Baste with any remaining oil mixture halfway through cooking.

Prepare the Wallaby Fillets

1. Pat the wallaby fillets dry with paper towels. Season generously with salt and pepper.

2. Heat the olive oil in a pan and heat over medium-high heat.

3. Carefully place the wallaby fillets in the hot pan. Cook for 2-4 minutes per side for medium-rare.

4. Remove the fillets and set them aside to rest for a good 4-5 minutes in a warm place.

5. Make the Diane Sauce:

6. In the same pan you cooked the wallaby (don't wipe it clean, as the pan juices add flavour), melt the butter over medium heat.

7. Add the finely chopped shallot (or onion) and cook until softened and translucent, about 2-3 minutes.

8. Add the garlic and cook for another minute until fragrant, being careful not to burn it.

9. Carefully pour in the alcohol and be careful as it may catch alight.

10. Stir in the Worcestershire sauce and Dijon mustard. Cook for 1 minute, stirring constantly.

11. Pour in the stock (or gravy powder) and bring to a simmer, scraping up any browned bits from the bottom of the pan.

12. Reduce the heat to low and stir in the heavy cream.

13. Simmer gently for a few minutes until the sauce has thickened slightly.

14. Stir in chopped fresh parsley and the pinch of cayenne pepper. Taste and adjust seasoning.

15. Assemble and Serve:

16. Slice the rested wallaby fillets crosswise.

Place a Hasselback potato on each plate.

1. Arrange the sliced wallaby fillet alongside the potato.

2. Spoon the Diane sauce generously over the wallaby.

3. Garnish with extra fresh parsley, if desired