Grilled kan­ga­roo fil­let with fire-roasted veg­eta­bles

Swap Sun­day lamb for ’roo meat and root ve­g­ies roasted over coals and flavoured with bush-tucker salt and spice.

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 10 mins Cooking time 1 hour Serves 4

600g of kan­ga­roo fil­lets Sea-salt flakes and freshly

ground black pep­per

2 tsp dried salt­bush

(see Cook’s tips)

2 tsp san­dal­wood seeds,

cracked (see Cook’s tips) 2 Tbsp desert-lime-in­fused

ex­tra vir­gin olive oil

12 small pota­toes

8 small onions

2 gar­lic bulbs

4 car­rots, peeled and chopped

STEP 1 Use a sharp knife to score kan­ga­roo fil­lets lightly, then sea­son gen­er­ously. Rub with salt­bush, san­dal­wood seeds and half the in­fused olive oil. Set aside for 5 min­utes. STEP 2 Wrap pota­toes, onions, gar­lic and car­rots in 3 lay­ers of foil with re­main­ing in­fused oil, then sea­son. Cook over coals for 1 hour, un­til ten­der (see Cook’s tips for oven method). Thread kan­ga­roo fil­lets onto 2 skew­ers each and ar­range over coals. Cook for 6-8 min­utes, turn­ing, un­til medium. Set aside to rest for 3 min­utes. Carve kan­ga­roo and serve with roasted veg­eta­bles.

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