Barbecued Kangaroo and Macadamia Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I need to try this, it sounds lovely. Prep time doesn't include manination time because you should do it for at least 1 hour, but it suggests up to overnight so I will leave up to you how long you want to do that. Ingredients:
2 dried lemon myrtle, leaves (or 1/2 tsp lemon myrtle seasoning) |
2 rosemary sprigs, leaves picked |
3 garlic cloves |
1 tablespoon macadamia nut oil |
2 tablespoons chopped fresh thyme (or australian bush spices red meat blend) |
600 g kangaroo meat, loin fillets |
2 cups baby spinach |
2 cups rocket |
1/2 red onion, thinly sliced |
1 red capsicum, thinly sliced |
75 g roasted macadamia halves |
2 teaspoons honey mustard |
2 tablespoons white wine vinegar |
80 ml macadamia nut oil |
Directions:
1. Using a mortar and pestle, pound the lemon myrtle, rosemary leaves, garlic cloves and 1 tbs macadamia oil to a paste.
2. Transfer to a bowl and stir in the spice mix. Add the kangaroo fillets and turn to coat in the spice mixture. Cover with plastic wrap and chill for at least 1 hour, preferably overnight.
3. Heat chargrill pan or barbecue over high heat.
4. When hot, add the kangaroo fillets and cook for 2-3 minutes each side for medium-rare or until the fillets are cooked to your liking. Transfer to a plate and rest, covered loosely with foil, for 5 minutes.
5. For the dressing, whisk the mustard, vinegar and the remaining oil in a bowl until combined.
6. Combine spinach and rocket in a large bowl. Slice the fillets 1cm thick and scatter over the leaves with the onion, capsicum and macadamias. Drizzle with dressing and serve immediately.
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