SEARED KANGAROO FILLET WITH SPRING ONION BUNS, SZECHUAN SAUCE & BOK CHOY

1.

Trim kangaroo and rub with sesame oil. Seal prior to service

2.000

ltr

Brown beef stock

1

ea

Medium onions, browned

1

bch

Spring onions

0.050

kg

Ginger

4

ea

Anise stars

2

tsp

Sesame oil

2

tsp

Szechuan peppercorns, toasted

2

tsp

Chilli bean paste

Soya sauce

cornflour

1.

Fry Szechuan peppercorns, chilli bean paste & star anise in sesame oil

2.

Add beef stock, onions, spring onions, ginger & soya sauce, cook & reduce by one third

3.

Thicken stock with cornflour to coating consistency & strain though a fine chinoise

0.500

kg

Self raising flour

0.005

ltr

Sesame oil

0.005

ltr

Vinegar

0.010

kg

Castor sugar

0.300

ltr

water

1.

Mix sifted flour, salt & sugar in a bowl, & make a well in the middle. Add water, sesame oil & vinegar. Mix well with the flour to make a bread roll consistency dough. Rest for 20 minutes

2.

Finely chop spring onions & mix with ginger & sesame oil. Divide the dough into 30 portions and press into flat discs

3.

Please a teaspoon of spring onion mix into the middle and roll the dumplings into shape with the palms of the hand. Place each dumpling onto a piece of greaseproof paper and steam in Chinese steamer for 5 mins