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Kangaroo Tartare
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Kangaroo Tartare recipe

Preparation:

  1. Start by preparing the spoons.  Take some ceramic Chinese Soup Spoons and generously oil the inside & outside of the spoon. Take slices of the bread with a little oil drizzled over them and place between 2 spoons & cut away excess, so that you have a spoon-shaped piece of bread between the spoons.
  2. Repeat the process, you can stack spoons up with slices between, and bake in the oven at 180⁰C for about 20-30 minutes to shape the croutons. Remove from the spoons & place back in the oven to cook for another 10 minutes to dry & crisp slightly more. Remove from the oven & allow to cool.
  3. For the tartare, finely dice the kangaroo fillet & mix with the extra virgin olive oil, nasturtium leaves & ground pepperberries, then add salt to taste.
  4. To serve, place 2 tsps of mixture on a crouton spoon.

Kangaroo Tartare

We recommend you serve this recipe with Minilla de Camaron which is also made using Olive Oils from Spain.

30 min
Medium
(1 votos, promedio: 3,00 de 5)

Ingredients

  • 500g prime kangaroo fillet, trimmed of any sinew
  • 3 tbsp Extra Virgin Olive Oil from Spain, preferably a peppery one such as Arbequina or Picual
  • 10 medium sized nasturtium leaves, rolled & finely sliced into chiffonade
  • 1/4 tsp finely ground Tasmanian Mountain Pepperberries
  • Pinch of sea salt
  • 4mm slices of white bread, preferably with fine texture

 

Nº de raciones: 4

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