KAN­GA­ROO CARPAC­CIO WITH PER­SIM­MON, LIME, MOUN­TAIN PEP­PER & EX­TRA VIR­GIN OLIVE OIL

The Weekend Australian - Life - - FOOD & WINE - MAG­GIE BEER

Serves 6

The one na­tive food I’ve used a lot is kan­ga­roo. Af­ter Cheong Liew, I think I was the first to use it, back in the 1980s. The Pheas­ant Farm restau­rant I had then was a game restau­rant, so it was the per­fect food, and the in­ter­na­tional vis­i­tors just loved it.

We had very so­phis­ti­cated din­ers. I did also use quan­dongs, but in those days they weren’t very easy to get, and I never used fresh quan­dongs — they weren’t avail­able. Some­one did send me some in the post once.

Now with Out­back Pride you can get fresh frozen quan­dongs — in fact, I used them in a din­ner in Lon­don last Septem­ber.

I think there’s a new era com­ing, a new ap­pre­ci­a­tion for Aus­tralian na­tive foods. It’s about time! This recipe is a play on two dishes that I did in Lon­don for Restau­rant Aus­tralia.

IN­GRE­DI­ENTS

72g fresh kan­ga­roo strip loin fil­let, thinly sliced (three slices per serve = 12 g) 2 tsp moun­tain pep­per, coarsely ground 1 per­sim­mon, peeled and finely diced 6 seg­ments lime ex­tra vir­gin olive oil, to serve sea salt, to sea­son

METHOD

1. En­sure that the kan­ga­roo strip loin is re­ally well chilled, then thinly slice into por­tions ap­prox­i­mately 2mm thick, across the grain of the loin. 2. Place each por­tion on to a piece of cling film, then re­peat this process, stack­ing the por­tions on top of each other. Re­turn them to the fridge un­til ready to serve. 3. To serve, place the slices of kan­ga­roo onto the serv­ing plate, then sprin­kle over the moun­tain pep­per and top with the per­sim­mon, di­vid­ing it be­tween the six serv­ings. Place a seg­ment of lime on each. Just be­fore serv­ing, driz­zle with olive oil and sea­son with sea salt.

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