Serves 6
Quantity Ingredients
|
600 |
G |
Kangaroo topside or fillet |
|
300 |
G |
Cooked vermicelli noodles |
|
_ |
Bch |
Coriander, chopped rough |
|
_ |
Bch |
Spring onions, cut slantwise |
|
125 |
G |
Snow peas, julienned |
|
100 |
G |
Roasted garlic |
|
150 |
g |
Cucumber - julienne |
|
10 |
G |
Red chilli - Chinese |
Dressing
|
20 |
Each |
Stems and roots of coriander (crush with garlic and sea salt) |
|
8 |
Each |
Cloves garlic |
|
20 |
G |
Sea salt |
|
Add |
|
|
|
260 |
G |
Palm sugar |
|
500 |
Ml |
Coconut vinegar |
|
750 |
Ml |
PNO |
|
6 |
Each |
Hot Thai chilli |
|
1 |
Tbs |
Chilli jam |
Method
|
1. |
Season kangaroo well and sear in a hot pan until rare to medium
rare and rest |
|
2. |
Caramelize palm sugar and add vinegar to dissolve sugar then
add oil |
|
3. |
Add coriander / garlic paste and chilli |
|
4. |
Leave to infuse |
|
5. |
Combine in a bowl, vermicelli, coriander, spring onion, snow
pea tendril, snow peas and roasted garlic and sliced chilli
to order |
|
6. |
Scatter in thinly sliced kangaroo |
|
7. |
Toss with dressing |
|
