Kangaroo Dukkah encrusted fillet with caramelized onion & mushroom tart tatin, citrus & rocket salad and balsamic glaze (gf)

Serves 4

Ingredients:

4 Kangaroo fillets
2 tablespoons Sichuan peppers and salt
Olive oil
1 packet puff pastry
1 packet shitake mushrooms, sliced
50g butter
2 brown onions, sliced
¼ cup Caster sugar
White wine vinegar
Dijon mustard
150g rocket, picked
1 orange, segmented
1 lime, segmented
1 lemon, segmented
Toasted macadamia nuts
1 bottle Balsamic glaze
 
Dukkah: (makes bulk)
250g Sesame seeds
250g Macadamia nuts
250g Pistachio nuts
250g Cashew nuts
1 tbsp. black peppercorns
1 tbsp. lemon pepper
1 tbsp. cumin seeds
1 tbsp. coriander seeds
1 tbsp. sea salt flakes
 

Method:

In a mortar and pestle combine the Sichuan pepper and salt and then rub over the kangaroo fillets. Leave out on bench to bring to room temperature. Sear in a pan and cook in oven at 180 degrees Celsius for 6 minutes. Remove and cover in foil and allow resting for 5 minutes.
 

Dukkah:

To make the dukkah combine all the nuts into a roasting tray and cook at 180 degrees Celsius until golden brown. Add remaining ingredients and blitz in a food processor. 
(This recipe makes a large amount but stores in an air tight container for up to 3 months, and is also great to dip toasted bread in as a starter)
 

Salad dressing:

Whisk together 1 tsp of Dijon mustard and 50ml of white wine vinegar; slowly add 200ml of olive oil to create your dressing.
 

Mushroom tart tatin:

Sauté the onions in a little olive oil until transparent.  Add castor sugar and cook into a caramel. Add a dash of white wine vinegar and remove from heat. In a separate frying pan melt butter and toss through the mushrooms. In a small tart tin rub olive oil around the sides to prevent sticking. This also makes the tart easier to flip out. Add ¼ of the mushrooms, then a ¼ of the onion on top. Cut a piece of puff pastry to place over the top. Do the same for the remaining 3 tart tatins. Cook in oven at 180 degrees Celsius for 12 minutes or until golden brown on top.
 

To serve:

Brush the rested kangaroo fillets with Dijon mustard and then roll in the dukkah mix. Slice. Toss the rocket and the segmented citrus fruit together with the toasted macadamia nuts and salad dressing. Place off to the side of the plate. Flip out the mushroom tart tatin and place the sliced kangaroo fillet on top. Drizzle a little balsamic glaze around the plate and serve.
Close Menu