This kangaroo dish has Asian influences, from the cashew crust on the meat (which add texture and protect the kangaroo from the heat during cooking), to the fresh green mango salsa on the side. Kangaroo meat is very lean and is best served rare.
- 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
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.
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.