KANGAROO WITH PANCETTA FILLET WITH CRISP PANCETTA, GRILLED
FIGS & RADDICIO
|
|
Serves : 10 |
Quantity Ingredients
|
1.500 |
kg |
Kangaroo fillet, trimmed |
|
0.100 |
kg |
Rock salt |
|
0.100 |
kg |
Coffee sugar |
|
_ |
bch |
Thyme sprigs, bruised |
|
20 |
ea |
Juniper berries, bruised |
| |
|
Zest of one lemon |
Method
|
1. |
Mix curing ingredients & rub into kangaroo. Allow to stand
for 2 hours, rinse & pat dry. |
|
2. |
Fry in hot pan (sear) & finish in war, oven (100° C)
to medium. |
Pancetta
Quantity Ingredients
Method
|
1. |
Thinly slice pancetta, arrange on silicon lined baking tray & bake
at 150° C until crisp. |
Radiccio & Figs
Quantity Ingredients
|
4 |
ea |
Red radiccio, washed & quartered |
|
10 |
ea |
Ripe but firm figs |
| |
|
Salt |
|
0.060 |
ltr |
Olive oil |
Method
|
1. |
Sprinkle radiccio & figs with salt & pepper & brush
with olive oil. Char-grill. |
Balsamic Glaze
Quantity Ingredients
|
0.500 |
ltr |
Meat glaze |
|
0.050 |
ltr |
Balsamic vinegar |
|
0.050 |
kg |
Sugar |
|
2 |
ea |
Thyme sprigs |
| |
|
Zest of lemon |
Method
|
1. |
Combine balsamic vinegar & sugar & reduce by _ . add
glaze, lemon zest & thyme. Bring to boil, simmer for 10 minutes.
Strain. Season. |
|
