- serves 2 people
- preparation 15 minutes
- cooking 40 minutes
- difficulty Easy level
Ingredients
- 1 small green mango, julienned
- ½ carrot, julienned
- ¼ cup pickled ginger
- ¼ cup coriander, chopped
- ½ cup ginger liquid
- 1 whole kumara
- olive oil, plus extra for frying
- 320 g kangaroo fillet, cut into escalopes
- ¼ cup roasted, unsalted cashews, rough chopped
Instructions
Combine mango, carrot, pickled ginger and coriander in a bowl. Pour over the ginger liquid and set aside.
Bake while kumara in oven for 35 minutes. Scoop out flesh and mash with a little oil.
Coat the kangaroo fillets with crushed nuts and heat a little olive oil in a frying pan. When the pan is hot, quickly sear the meat for a couple of minutes on each side, not more.
Serve the meat on a bed of mashed kumera and top with the salsa and liquid.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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