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Medium Rare Charred Kangaroo Fillet served on Italian Potatoes and Seasonal Vegetables with a Mango Lime Chutney
Meat
180g kangaroo loin fillet
Italian potatoes
100g desiree potatoes, peeled and diced
1 sprig rosemary
2 cloves garlic
Olive oil
Seasonal vegetables
2 dutch carrots
2 broccolini stems
2 asparagus spears
Butter
Salt and pepper
Mango and lime chutney
2 limes, segmented
1⁄4 cup champagne vinegar
2cm ginger, grated
2 red chilies, sliced
1 mango, skinned and diced
1 tsp salt and pepper
Garnish
1⁄2 mango cheek
Fresh raspberries
1. Char grill kangaroo until medium rare, do not overcook as meat will become too tough.
2. Mix all the potato ingredients together with extra virgin olive oil. Roast in a moderate oven for 30 minutes or until cooked.
3. Steam vegetables, toss vegetables in butter, salt and pepper.
4. Sauté ginger, chilli for two to three minutes. Add lime segments, mango and zest, cook for a further four to five minutes. Add vinegar and simmer for five to 10 minutes. Season with salt and pepper.
5. Place roasted potatoes in centre of plate, place steamed vegetables on top of potatoes, place char grilled kangaroo on top of steamed vegetables. Spoon chutney over meat, garnish with half a mango cheek and fresh raspberries.
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