Rain­for­est kan­ga­roo Salad

Si­mon Shim­bel Moss­man Gorge Cen­tre

Port Douglas & Mossman Gazette - - FRONT PAGE -

200g Kan­ga­roo fil­let Pinch sea salt Pinch cracked black pep­per 2 crushed g a r l i c cloves Thyme leaves 2 cups red wine Salad: 1/4 car­rot 1 Cap­sicum Cel­ery, onion Bowl of mixed greens Dress­ing: Cup Bal­samic vine­gar 1/4 cup ex­tra vir­gin olive oil 1/4 seeded mus­tard Tsp Chpd co­rian­der Crushed macadamias Put kan­ga­roo in a bowl, add gar­lic, thyme leaves stripped from stalk, sea salt, pep­per and red wine. Mari­nade in liq­uid for two hours min­i­mum . and then seal in a hot pan for two min­utes ei­ther side, place in the oven at 170 de­grees for 12-15 min­utes un­til cooked medium rare. Re­move and al­low to rest. Juli­enne car­rot, cap­sicum, onion, cel­ery and toss through greens, adding cherry toma­toes. Add dress­ing, macadamias, thinly slice kan­ga­roo fil­let and place over salad.

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