Inspired by the Australian bush, this iconic dish teams tender kangaroo meat with macadamia salad.
Ingredients
- 2 dried lemon myrtle leaves (or 1/2 teaspoon lemon myrtle seasoning)
- 2 rosemary sprigs, leaves picked
- 3 garlic cloves
- 1 tablespoon macadamia oil (see note)
- 2 tablespoons Australian Bush Spices Red Meat Blend or chopped fresh thyme
- 600g kangaroo loin fillets (see note)
- 2 cups baby spinach leaves
- 2 cups rocket leaves
- 1/2 red onion, thinly sliced
- 1 red capsicum, thinly sliced
- 1/2 cup (75g) roasted macadamia halves
Honey mustard dressing
- 2 teaspoons honey mustard
- 2 tablespoons white wine vinegar
- 1/3 cup (80ml) macadamia oil (see note)
Method
- Step 1Using a mortar and pestle, pound the lemon myrtle, rosemary leaves, garlic cloves and macadamia oil to a paste. Transfer to a bowl and stir in the spice mix. Add the kangaroo fillets and turn to coat in the spice mixture. Cover with plastic wrap and chill for at least 1 hour, preferably overnight.
- Step 2Heat chargrill pan or barbecue over high heat. When hot, add the kangaroo fillets and cook for 2-3 minutes each side for medium-rare or until the fillets are cooked to your liking. Transfer to a plate and rest, covered loosely with foil, for 5 minutes.
- Step 3For the dressing, whisk the mustard, vinegar and oil in a bowl until combined.
- Step 4Combine spinach and rocket in a large bowl. Slice the fillets 1cm thick and scatter over the leaves with the onion, capsicum and macadamias. Drizzle with dressing and serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1843 kj
Energy
28g
Fat Total
4g
Saturated Fat
4g
Fibre
39g
Protein
75mg
Cholesterol
189.91mg
Sodium
4g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Kangaroo fillets are available from selected supermarkets and butchers. Macadamia oil is available from gourmet food shops and selected supermarkets.
- Author: Valli Little & Amanda Biffin
- Image credit: Mark Roper
- Publication: Taste.com.au
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