KANGAROO FILLET WITH SWEET PEPPERS & BLACK BEAN SAUCE
Serves : 10 main course serves
Quantity Ingredients
10
ea
Kangaroo fillet
0.050
ltr
Peanut oil
Salt & Pepper
2
ea
Red peppers
2
ea
Yellow peppers
2
ea
Green peppers
Peanut oil
1.000
ltr
Dark beef glaze
0.050
kg
Fermented black beans
0.025
kg
Black bean paste
2
ea
Garlic cloves
0.025
kg
Fresh ginger
0.030
ltr
Peanut oil
0.180
ltr
Red wine
Method
1.
Season fillets. Fry in hot oil to medium, Rest at 75ºC
for 5 minutes. Roast capsicums. Peel & cut into julienne.
2.
Heat oil in pan. Toss in peppers and heat.
3.
Heat 30ml peanut oil in fry pan. Add black bean paste & minced
garlic & ginger. Fry until aromatic. Deglaze with red wine.
Add beef glaze & fermented black beans. Bring to boil. Skim & simmer
for 5 minutes.
