Kangaroo Tartare with Saltbush and Potato Crisps
Prep Time: 40 mins
Cook Time: 5 mins.
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8 macadamias, roasted
150g small red chillies, finely chopped
¼ tsp salt
250ml white wine vinegar
300g kangaroo loin fillet, trimmed
6 cornichons, cut into 5mm dice
2 tbs baby capers, drained
1 small eschallot, cut into 5mm dice
3 tsp dried ground saltbush
1 tbs extra virgin olive oil
6 quail egg yolks
1 tbs Australian mustard
½-1 tsp chilli sauce (as above)
3 medium Royal blue potatoes
2 tbs rice flour
Vegetable oil, for deep frying
1. To make chilli sauce, place all ingredients in a small saucepan over medium heat and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and cool until warm. Process or blend to form a smooth puree. Pass through a fine sieve.
2. To prepare the kangaroo tartare, cut the kangaroo into 5mm dice and place in bowl. Add the cornichons, capers, eschallot and saltbush.
3. Combine the oil, egg yolks, mustard and chilli sauce in a small bowl and add to the kangaroo mixture. Stir to combine. Season.
4. To make potato crisps, using a mandolin, thinly slice potatoes and place in a bowl of cold salted water for 10 minutes. Drain and place on paper towel in a single layer to dry completely.
5. Dust potato slices with rice flour. Deep fry in small batches until golden and crisp. Drain on paper towel and season.
6. Place a ring mould on serving plates and spoon kangaroo tartare into mould. Using a microplane, finely grate roasted macadamias over top of tartare. Serve with potato crisps.
Use your favourite Australian mustard to make this dish. A mild-medium strength would work well to balance the rich flavour of the kangaroo.
Tartare is all about balance, so taste as you go and alter the seasonings and condiments to suit your taste, if desired.
Store remaining chilli sauce in an airtight container in the fridge for up to 2 weeks. Add to any of your favourite dishes that could do with a kick.
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