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Crusted roo with quandong glaze & bush banana salad

Method

  • Soak the quandong and star anise with the sugar and orange juice until the liquid has absorbed. Then put in a small heavy-bottomed pot with the demi-glaze and simmer for about 5 mins. 
  • Roughly grind the bush tomatoes with the pepper, lemon myrtle, fennel and coriander seeds, and ½ tspn salt. 
  • Then roll the kangaroo in the spice mixture and set aside. 
  • Heat about 1 tbsp oil in a heavy-bottomed pan and cook the bush bananas until lightly caramelised.
  • Then add the saltbush, desert limes, lemon juice and a pinch of salt. Briefly cook until the leaves have wilted, adding the butter at the end to melt. 
  • Heat a non-stick pan and add a thin layer of oil.
  • Sear the roo for 4 mins on one side. Then turn over and cook the other side for 3 mins. Remove and rest for about 8 mins, before carving each fillet into 3 pieces across the grain on an angle. 
  • To serve, mound the banana mixture on individual plates and drizzle any of the sauce around the edge. Arrange the roo on top and spoon the sauce over.  
  • Simon Bryant - The Grange at Hilton Adelaide

Ingredients

  • about 60 gm quandong (native peaches), sliced in half
  • 1 star anise
  • 15 gm sugar
  • 60 ml fresh orange juice
  • 60 ml veal demi-glaze
  • 1 tbsp whole bush tomatoes
  • 1 tspn mountain pepper (or black peppercorns)
  • 1/8 tspn ground lemon myrtle
  • ¼ tspn ground fennel seed
  • 2 tspn coriander seeds
  • sea salt
  • olive oil
  • 6 whole bush bananas, sliced lengthways
  • a good handful of saltbush
  • 2 tbsp whole desert limes
  • juice of 1 lemon
  • a knob of butter
  • 1 saddle of kangaroo (or 2 fillets), trimmed of all fat & sinew

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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