Beer / Beetroot / Bread / Carrot / Celery / Eggs / Kangaroo / Savoury

Sloppy Joey

Roll up your sleeves and get down and dirty with this cheeky, true-blue Aussie rendition of an American family favourite. Using lean and protein-packed kangaroo meat in place of ground beef, the bolognaise-style sauce bubbles away on the stovetop until thick and flavourful. The meat is then piled on top of a fresh sourdough bun that has been spread with earthy beetroot mayonnaise and layered with slices of Australian made swiss cheese. Finished with a distinctly Aussie ingredient, a fried egg, the Sloppy Joey is an absolute ripper. Hooroo.

Sloppy Joey - Finger, Fork & Knife

3 tbsp olive oil

1 garlic clove

1 small brown onion, finely diced

1 carrot, finely diced

1 stick celery, finely diced

½ tbsp fennel seeds

500g kangaroo mince

1 x 400g tin of tomatoes

2 tbsp tomato paste

2 tbsp balsamic vinegar

½ cup flat leaf parsley, roughly chopped

To serve:

6 sourdough rolls

Beetroot mayonnaise – made by simply blending ½ cup cooked, chopped beetroot with ½ cup whole egg mayonnaise and a little olive oil, salt and pepper

6 slices swiss cheese

6 organic free range eggs

Baby spinach leaves

Sea salt

Freshly ground black pepper

Sloppy Joey - Finger, Fork & knife

Heat olive oil in a frying pan over high heat. Add the kangaroo mince and cook, stirring occasionally, until lightly browned. Once cooked, remove from heat and set aside.

In a saucepan, heat some olive oil over medium-high heat. Add the chopped onion, celery and carrot. Add a pinch of sea salt, and cook until softened – approx. 5-10 minutes. Add garlic and fennel seeds and cook, stirring, for 1 minute until fragrant.

Add the tin of tomatoes, gently mashing with the back of a spoon, and stir to combine. Add the balsamic vinegar and tomato paste and let bubble away for 3 minutes. Add the kangaroo meat. Cook for 10-15 minutes until the sauce is slightly thickened. Turn off the heat. Add the parsley and season to taste. Stir and set aside.

To serve, preheat oven to 220C. Slice the rolls in half and spread with a little beetroot mayonnaise. Layer with a slice of swiss cheese, then spoon over some of the meat. Pop into the oven until the cheese starts to melt.

While the buns are warming in the oven, fry the eggs in a non-stick fry pan.

Once the cheese is oozy and melted, take out the buns from the oven and top each one with an egg and some baby spinach leaves. Top with the bun lid and serve.

 Serves 6

 Sloppy Joey - Finger, Fork & knife

15 thoughts on “Sloppy Joey

  1. Oh my…the last photo with that unctuous yolk is an aperatif in itself, yum!!! I wish kangaroo was readily available around these parts, but it most definitely is not…I’m keeping my eyes open just in case. (:

  2. That last photo with the egg literally made me drool so hard. HAVE to make these (minus the kangaroo)

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