Kangaroo Rump with Ricotta Filled Pine Mushrooms & Rocket
Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.
Yield
4 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1000 | grams |
kangaroo meat
rump |
*
|
| 1 | dash |
soy sauce, tamari
|
*
|
| 1 | splash |
mirin (sweet seasoning)
|
*
|
| 1 | dash |
plum vinegar
umeboshi |
* |
| ¼ | teaspoon |
black pepper
|
|
| 375 | millilitres |
balsamic vinegar
white |
*
|
| 300 | grams |
ricotta cheese
|
|
| 1 | teaspoon |
-
Red Desert Dust* |
* |
| 1 | bunch |
spinach
washed and coarsely chopped |
*
|
| 4 | large |
mushrooms
pine |
|
| 100 | grams |
arugula (roquette)
baby |
|
| 8 | slices |
prosciutto
|
*
|
| 1 | teaspoon |
brown sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+3 | grams |
kangaroo meat
rump |
*
|
| 1 | dash |
soy sauce, tamari
|
*
|
| 1 | splash |
mirin (sweet seasoning)
|
*
|
| 1 | dash |
plum vinegar
umeboshi |
* |
| 1.3 | ml |
black pepper
|
|
| 375 | millilitres |
balsamic vinegar
white |
*
|
| 3E+2 | grams |
ricotta cheese
|
|
| 5 | ml |
-
Red Desert Dust* |
* |
| 1 | bunch |
spinach
washed and coarsely chopped |
*
|
| 4 | large |
mushrooms
pine |
|
| 1E+2 | grams |
arugula (roquette)
baby |
|
| 8 | slices |
prosciutto
|
*
|
| 5 | ml |
brown sugar
|
|
Directions
Marinate the kangaroo in a mix with the added aniseed myrtle and Alpine Pepper for at least two hours (the longer you marinate it, the better).
Pour the white balsamic into a saucepan and reduce it down to a thick syrup.
Mix the ricotta with the spinach and Red Desert Dust and fill the mushrooms.
Place the mushrooms in a moderate oven (180°C or 375°F) until they become tender.
Pan-fry the kangaroo to medium rare, about 8 to 10 minutes on a medium heat; remove the meat from the pan and rest it in a warm spot for 10 minutes before slicing it.
Rub the proscuitto with brown sugar and pan-fry until golden brown.
Styling :
Place the mushrooms slightly off centre on each plate and pile the rocket to the side.
Slice the kangaroo across the grain of the meat and place the slices, just overlapping, on top of the rocket.
Drizzle the plate with the reduced balsamic and finish with the crispy proscuitto.
