RECIPES
Kangaroo Tartare, Wattleseed Cracker
30 minutes
1 hour
12
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INGREDIENTS

Kangaroo tartare

1 kangaroo loin,
approximately 180g
2 tablespoons mayonnaise
1 tablespoon flat leaf parsley,
chopped
2 pinches mountain pepper leaf
¼ teaspoon wattleseed
Murray River salt flakes
¼ teaspoon freeze dried
finger lime powder
Mixed herb leaves and flower,
garnish

Wattleseed cracker

150g rolled oats
80g unsalted butter
650ml water
5g salt
2 teaspoons wattleseed

METHOD

Wattleseed cracker

1. Line a perforated Baking tray with baking paper.
2. Place oats, butter, salt and water into a medium saucepan and heat on Induction setting 7. Stir frequently for approximately 10 -12 minutes until thick.
3. Preheat oven on Intensive Bake 180°C. Pour onto the tray and using a spatula, spread evenly
to a thickness of approximately 4mm. Sprinkle top evenly with wattleseed.
4. Place the tray on Shelf position 1 and bake for 45-50 minutes or until the cracker is crisp
and golden brown.

Kangaroo

1. Combine mayonnaise, pepper, parsley and a pinch of salt.
2. Finely dice the kangaroo and mix well with the mayonnaise. Taste for seasoning.

To serve

1. Break the cracker into random shards. Top with a large teaspoon of kangaroo and spread
slightly to flatten.
2. Cover with herbs and flowers and sprinkle with finger lime and wattleseed.

Notes

• It is important to use premium grade kangaroo for this recipe. We source our meat from
Paroo Kangaroo and can be purchased through leading butchers.
• Any leftover crackers can be stored for a week in an airtight container. They’re great served
with cheese and pâté.
• Native Australian spices can be purchased online or through gourmet food stores.

APPLIANCE / FUNCTION

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  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

    Person
    Free

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