Carpaccio of Kangaroo With Beetroot and Native Fruits

Name: Carpaccio of Kangaroo With Beetroot and Native Fruits
Total time: 200 min
Ingredients: 250 gm kangaroo fillet (see note), trimmed of sinew and patted dry with paper towels; 8 quandongs, halved (and defrosted if frozen; see note); 5 radicchio leaves, cut into 4cm rounds with a biscuit cutter; To serve: extra-virgin olive oil, finely grated horseradish and purple basil leaves; Salt-baked beetroot; 200 gm Murray River pink salt flakes, plus extra, to serve; 100 ml olive oil; 1 tbsp each coarsely chopped thyme and rosemary; 1 large beetroot (about 300gm), scrubbed and trimmed without exposing flesh; Native currant and beetroot agrodolce; 350 gm (about 3) small beetroot, trimmed, peeled and quartered; 125 gm native currants (see note); 125 ml (½ cup) merlot vinegar or other aged sweet red wine vinegar; 60 gm caster sugar; Illawarra plum purée; 100 gm Illawarra plums, coarsely chopped (see note); 25 ml merlot vinegar or other aged sweet red wine vinegar, plus extra to season; 25 gm caster sugar; 20 gm cultured butter (such as Pepe Saya), diced

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Recipe for carpaccio of kangaroo with beetroot and native fruits by Jason Saxby from Osteria di Russo & Russo in Sydney.

View full recipe on www.gourmettraveller.com.au

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Ingredients

250 gm kangaroo fillet (see note), trimmed of sinew and patted dry with paper towels
8 quandongs, halved (and defrosted if frozen; see note)
5 radicchio leaves, cut into 4cm rounds with a biscuit cutter
To serve: extra-virgin olive oil, finely grated horseradish and purple basil leaves
Salt-baked beetroot
200 gm Murray River pink salt flakes, plus extra, to serve
100 ml olive oil
1 tbsp each coarsely chopped thyme and rosemary
1 large beetroot (about 300gm), scrubbed and trimmed without exposing flesh
Native currant and beetroot agrodolce
350 gm (about 3) small beetroot, trimmed, peeled and quartered
125 gm native currants (see note)
125 ml (½ cup) merlot vinegar or other aged sweet red wine vinegar
60 gm caster sugar
Illawarra plum purée
100 gm Illawarra plums, coarsely chopped (see note)
25 ml merlot vinegar or other aged sweet red wine vinegar, plus extra to season
25 gm caster sugar
20 gm cultured butter (such as Pepe Saya), diced