Name: Seared pepperberry kangaroo strip loin with macadamia crust
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 4 x 250g kangaroo strip loins; 2 Tbsp macadamia oil, plus extra; 6 plums, halved, seeds removed; 2 cups baby Warrigal greens or baby spinach, loosely packed; 1/4 cup Dijon mustard; 1 cup crushed macadamias; 1/2 cup Karkalla sprigs (pig face) or rocket; 1/2 cup ice plant leaves or rocket; 2-3 Tbsp bush tomato pearls or tiny toms tomatoes; PEPPERBERRY SALT; 1 Tbsp dried mountain pepperberry (see cook’s tip); 1 Tbsp dried old man saltbush; 2 Tbsp coarse salt; DRESSING; 1/3 cup avocado oil; 2 Tbsp lime juice; Caviar from 1 desert lime (optional)

Seared pepperberry kangaroo strip loin with macadamia crust

Kangaroo loin is a great fast dinner option with a short cooking time.

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Serves 4

Prep

25M

Cook

10M

Total

35M

Skip to Recipe

Kangaroo loin is a great fast dinner option with a short cooking time. Can’t find Warrigal greens, Karkalla sprigs or ice plant leaves? Use baby spinach and wild rocket instead.

Ingredients

4 x 250g kangaroo strip loins

2 Tbsp macadamia oil, plus extra

6 plums, halved, seeds removed

2 cups baby Warrigal greens or baby spinach, loosely packed

1/4 cup Dijon mustard

1 cup crushed macadamias

1/2 cup Karkalla sprigs (pig face) or rocket

1/2 cup ice plant leaves or rocket

2-3 Tbsp bush tomato pearls or tiny toms tomatoes

PEPPERBERRY SALT

1 Tbsp dried mountain pepperberry (see cook’s tip)

1 Tbsp dried old man saltbush

2 Tbsp coarse salt

DRESSING

1/3 cup avocado oil

2 Tbsp lime juice

Caviar from 1 desert lime (optional)

Method

For Salt, grind all ingredients in a mortar with a pestle to a coarse salt.

Pat kangaroo dry with paper towel and brush with oil. Season with pepperberry salt. Heat a chargrill pan or barbecue plate to high heat. Cook kangaroo for 3 minutes. Turn and cook for a further 2 minutes for medium rare, or until cooked to your liking. Rest, loosely covered with foil for 10 minutes.

Meanwhile, brush plum with extra oil, add to same pan/plate. Cook, turn once, until just softened. Transfer to a bowl. Add Warrigal greens to same pan/plate. Turn off heat. Allow to sit to soften, turn once. Transfer to a bowl.

Brush kangaroo on all sides with mustard. Roll in nuts to coat. STEP 5 For Dressing, whisk all ingredients in jug.

Combine greens, sprigs and leaves with bush tomato pearls and dressing. Serve with sliced kangaroo and plum halves.

COOK’S TIP

Dried mountain pepperberry can be purchased from The Australian Superfood Co, at $7.99 for 20g, at austsuperfoods.com.au.

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.

Ingredients

Method

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