Recipe courtesy of Clayton Donovan, of Jaaning Tree Restaurant, Nambucca

Ingredients (serves 1 person)

  • 2 x pre cooked baby beetroots – halved
  • 2 x pre cooked baby carrots – halved
  • 1 x pear – quartered
  • Handful of baby spinach
  • 1 x Kangaroo loin
  • Beef jus
  • 2 x tbsp of grated dark chocolate
  • 1 x tbsp redcurrant jelly
  • 1 x cup of rice
  • 1 x cup sugar
  • 2 x tbsp lemon myrtle
  • Olive Oil and butter for frying
  • Seasoning
  • Pinch of nutmeg
  • Finely chopped dill and parsley
  • Murray River salt

Method

Mix the sugar, rice and lemon myrtle. Line a baking tray with foil place the rice mixture in the bottom of the tray. Place a wire rack over the rice mixture, place the kangaroo loin on the rack and cover the Kangaroo and tray with a layer of foil. Put the tray over a high heat for 5 minutes, unwrap and turn the loin over, cover and repeat for 2 – 5 minutes. Remove the kangaroo from the tray and rack and place on another tray in a warm place to rest.

Combine the dark chocolate, beef jus and redcurrant jelly in a pan and warm gently.

Heat a pan, add a little oil, beetroots and carrots and fry until lightly brown, add the pears and cook until coloured. Season to taste and sprinkle with dill and parsley.

Heat a wok and quickly toss the spinach in melted butter until it has wilted, season and add a pinch of nutmeg.

Plate the carrots, beetroot and the pears, top with spinach. Slice the loin and place on top of the vegetables; pour the chocolate jus around the outside. Season the Kangaroo with Murray sea salt and drizzle lightly with virgin olive oil.

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