Here is a dish that celebrates a couple of native Australians…kangaroo and also native Australian bush spice Pepperberry.
What you’ll need
- Kangaroo fillet ( allow 150 – 200g per person)
- Asparagus – ( 3 – 4 spears each)
- Sweet potato – dice (around 150g per person)
- Garlic bulb
- Olive oil and salt & pepper
- Pepperberry & Cherry Flavour Pearls x 1 50g jar
*We purchased our kangaroo fillets from the supermarket.
Preheat your oven to 180C. Separate the cloves of garlic from the bulb, keeping the skin on. Dice your sweet potato too. Toss them in a little olive oil and salt and pepper and bake for around 15 minutes or until soft.
Next get your pan or grill plate nice and hot and sear the kangaroo (season and oil before you cook) for a few minutes each side then set aside to rest and let the juices settle.
Trim the woody ends from the asparagus and lightly grill them too.
Put the garlic, sweet potato and asparagus back into the oven with a few sprigs of thyme for a few minutes to warm through then slice your kangaroo.
Plate up time
Place your sliced kangaroo on the plate with the sweet potato and asparagus, add a little roast garlic and thyme then top with a generous scatter of Pepperberry & Cherry Flavour Pearls.
Kangaroo isn’t every ones cup of tea, so feel free to substitute with lamb of beef or more vegetables… Flavour Pearls are vegan you know!
Until next time
The Peninsula Larder Team
“Australians are very difficult to impress; even if you do manage to impress them, they may not openly admit it.” Social Rules