Kangaroo with wattle seed dukkah
- To make the dukkah, combine half of the macadamia nut oil with the ground wattle seeds and salt in a large bowl.
- Add the kangaroo fillets and toss to coat well. Refrigerate for at least 1 hour.
- When ready, heat a little fresh macadamia nut oil in a heavy-bottomed pan and briefly cook the drained kangaroo until sealed on both sides. Remove and set aside for a few minutes, before slicing on the diagonal.
- At the same time, dust the julienned yams with cornflour and deep fry in hot vegie oil until golden brown. Drain well on kitchen paper towels.
- Toss the rocket with the tomatoes and arrange on individual plates. Then top with the sliced kangaroo, a sprinkling of balsamic and the yam chips.
- Rayleen Brown – Kungkas Can Cook, Alice Springs
- 75 ml macadamia nut (or vegie) oil
- 1 tspn wattle seeds, roasted
- ¼ tspn salt
- 4 x 180 gm kangaroo fillets, trimmed well
- 150 gm yams, peeled & julienned
- vegetable oil
- a good handful of rocket leaves
- ½ punnet cherry tomatoes, quartered
- balsamic vinegar
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