Ingredients: 300g fillet of kangaroo, trimmed 4 tablespoons of dried cumquat slices, reconstituted in verjuice 1 teaspoon freeze-dried green peppercorns sprigs of fresh coriander 4 tablespoons extra virgin olive oil 1 tablespoon verjuice Lemon juice, optional Directions:1. Trim sinew from kangaroo and brush with a little olive oil to minimise oxidisation. Wrap tightly in plastic wrap to form a cylinder, then place in freezer for about 30 minutes to firm. Remove from freezer, cut into thin slices and remove plastic wrap. Gently flatten each slice, between 2 pieces of plastic wrap, with a wooden mallet. 2. Toss the kumquat slices, green peppercorns and coriander with olive oil and verjuice. Season to taste with lemon juice, if desired. Arrange kangaroo on 4 plates in overlapping slices, top with kumquat mixture and serve immediately. |