Seared Pepperberry Kangaroo with Couscous Salad

Cook Time 15 minutes

Servings 2

Ingredients

2 x 150g (approx.) kangaroo fillets
Extra virgin olive oil
Salt
2 tbsp native pepperberry, ground


Dressing

2 tsp honey
Zest and juice of ½ an orange
½ a lime, juice
1 tbsp extra virgin olive oil
Pinch salt


Salad
1 orange, peeled and segmented
2 tbsp pinenuts, toasted
½ cup couscous, cooked and cooled to room temperature
1 tbsp sultanas
Handful fresh mint leaves, torn
Handful parsley, torn

Method

Add all of the dressing ingredients to a jar with a lid and shake well to combine. Set aside.

Bring the meat to room temperature before cooking. Drizzle with a little olive oil and sprinkle over some salt, then rub in well. Heat a frypan over high heat and sear the fillets for about 2 minutes on each side, then remove from the heat and allow to rest while you prepare the salad.

Place all of the salad ingredients into a bowl and pour over half of the dressing. Stir to combine. Arrange onto a serving plate.

Sprinkle the pepperberry into a large plate and roll the kangaroo fillets in it to create a kind of crust. Slice them into thick medallions and serve atop the couscous salad with some more of the dressing drizzled over the top.

Previous
Previous

Seared Scallop, Pickled Watermelon, Crispy Amaranth

Next
Next

Seared Barramundi with Red Curry Paste Sauce