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Barbecued Kangaroo and Macadamia Salad

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“I need to try this, it sounds lovely. Prep time doesn't include manination time because you should do it for at least 1 hour, but it suggests up to overnight so I will leave up to you how long you want to do that. I found it here: http://www.taste.com.au/recipes/21609/barbecued+kangaroo+and+macadamia+salad+with+honey+mustard+dressing”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 dried lemon myrtle, leaves (or 1/2 tsp lemon myrtle seasoning)
  • 2 rosemary sprigs, leaves picked
  • 3 garlic cloves
  • 1 tablespoon macadamia nut oil
  • 2 tablespoons chopped fresh thyme (or Australian Bush Spices Red Meat Blend)
  • 600 g kangaroo meat, loin fillets
  • 2 cups Baby Spinach
  • 2 cups rocket
  • 12 red onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 75 g roasted macadamia halves
  • 2 teaspoons honey mustard
  • 2 tablespoons white wine vinegar
  • 80 ml macadamia nut oil

Directions

  1. Using a mortar and pestle, pound the lemon myrtle, rosemary leaves, garlic cloves and 1 tbs macadamia oil to a paste.
  2. Transfer to a bowl and stir in the spice mix. Add the kangaroo fillets and turn to coat in the spice mixture. Cover with plastic wrap and chill for at least 1 hour, preferably overnight.
  3. Heat chargrill pan or barbecue over high heat.
  4. When hot, add the kangaroo fillets and cook for 2-3 minutes each side for medium-rare or until the fillets are cooked to your liking. Transfer to a plate and rest, covered loosely with foil, for 5 minutes.
  5. For the dressing, whisk the mustard, vinegar and the remaining oil in a bowl until combined.
  6. Combine spinach and rocket in a large bowl. Slice the fillets 1cm thick and scatter over the leaves with the onion, capsicum and macadamias. Drizzle with dressing and serve immediately.

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