Kangaroo Carpaccio with Native Dukka | Essentials Magazine Australia
Recipe: Kangaroo Carpaccio with Native Dukka, pickled beetroot, persimmon and macadamia nut
Keywords
- kangaroo
- carpaccio
- australian
- food
- recipe
- farmhouse
- direct
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at essentialsmagazine.com.au.
Ingredients
- 2 kangaroo fillet pieces, approximately 200g each
- 2 tbsp Australian extra-virgin olive oil for pan-searing
- ¼ cup balsamic glaze (store bought)
- 1 cup Rainforest Heart Australian Native Dukka
- 2 tbsp of thinly shaved Barenuts (brand) Australian macadamia nut
- Sliced pieces of persimmon
- Snow pea tendrils
- Rainforest Heart Davidson’s Plum Powder
- 4 small beetroot, cooked and peeled
- 1 cup water
- 1 cup sugar
- 1 cup malt vinegar
- 1 tsp pickling spice mix
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