Ingredients:
For the Kangaroo Fillets:
-
4 kangaroo fillets (approx. 150g each)
-
1 tsp ground wattleseed
-
1 tsp ground Tasmanian pepperberry (or substitute with cracked black pepper)
-
1 tbsp olive oil
-
Salt to taste
For the Glaze:
-
2 tbsp bush tomato chutney (or regular tomato chutney)
-
1 tbsp balsamic vinegar
-
1 tbsp honey
-
1 tsp fresh lemon myrtle (or zest of 1 lemon)
For the Sweet Potato Mash:
-
2 large orange sweet potatoes, peeled and chopped
-
1 tbsp butter
-
2 tbsp coconut cream or heavy cream
-
Pinch of salt
Instructions:
1. Prep the Sweet Potato Mash:
-
Boil sweet potatoes in salted water until soft (10–12 minutes).
-
Drain, then mash with butter and coconut cream until smooth.
-
Cover and keep warm.
2. Season the Kangaroo Fillets:
-
Pat fillets dry and rub with olive oil.
-
Sprinkle wattleseed, pepperberry, and salt over both sides.
-
Let rest for 5 minutes to absorb the flavors.
3. Heat Your Nutri-Stahl Skillet:
-
Preheat the Nutri-Stahl Large Skillet on medium-high heat until a water bead dances (around 350°F or 175°C).
-
Add a touch of oil if needed (kangaroo is very lean).
4. Sear the Fillets:
-
Place kangaroo fillets in the skillet, sear for 2–3 minutes per side for medium-rare.
-
Remove and let rest, tented with foil.
5. Make the Glaze:
-
In the same skillet, reduce heat to medium.
-
Add chutney, balsamic vinegar, honey, and lemon myrtle.
-
Stir until it thickens into a glaze (about 2–3 minutes). Scrape up flavorful bits from the skillet bottom.
6. Serve:
-
Spoon sweet potato mash onto each plate.
-
Slice the kangaroo fillets and fan them over the mash.
-
Drizzle with the pepperberry glaze.
-
Garnish with a few micro herbs or fresh parsley if desired.
