James Tan

Kangaroo Fillet

serves four as a first course

Ingredients

250g finely stripped kangaroo fillet
100g oven or semi-dried tomatoes
250g diced squash, beans and potatoes
50g diced capsicum
100g diced turnip cake ( see recipe below)
25g cashew nuts
handful of holy basil leaves
Marinade:
1/4 cup virgin olive oil
4 cloves garlic, crushed and chopped
3tbsp fish sauce
2tbsp light soy
1tbsp finely grated ginger
1tbsp tamarind liquid
2tbsp lime juice
1tbsp palm sugar
4 grinds of fresh black pepper
1tbsp chopped mint
1 chilli, seeded and sliced

Method

Blanch vegetables for 2-3 minutes and set aside.

Marinate kangaroo fillet and sear in hot wok or pan quickly.

Toss in all remaining ingredients including left-over marinade and stir-fry for 1-2 minutes.

Arrange and serve.