Smokey kangaroo fillet with vegetable parcels
4
Points®
Total time: 40 min • Prep: 30 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Haven’t tried kangaroo before? Try our Smokey kangaroo and veggies tonight!
Ingredients
Cauliflower
400 g, cut into florets
Green string beans
200 g
Canned cannellini beans, rinsed, drained
1 400g can
Carrot(s)
2 medium, thinly sliced
Fresh thyme
2 tsp
Garlic
1 clove(s), crushed
Olive oil
1 tbs
Balsamic vinegar
1 tbs, (white)
Smoked paprika
2 tsp
Kangaroo, loin fillet, raw
450 g, (buy 500g), fat trimmed
Brown sugar
2 tsp
Extra light sour cream
⅓ cup(s), (80g)
Fresh chives
1 tbs, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine cauliflower, green and cannellini beans, carrot, thyme, garlic, oil and vinegar in a bowl.
2
Cut four 30cm squares of foil and four 30cm squares of baking paper. Place 1 piece of baking paper on top of each piece of foil. Place cauliflower mixture in centre of each foil stack. Fold baking paper, then foil, to form a parcel.
3
Preheat a barbecue over medium-high heat (see note). Cook vegetable parcels on flat plate, turning once, for 10 minutes or until vegetables are tender.
4
Meanwhile, combine paprika and sugar in a small bowl. Sprinkle kangaroo with paprika mixture and lightly spray with oil. Cook kangaroo on grill, turning, for 8–10 minutes or until cooked to your liking. Transfer to a plate. Cover kangaroo with foil and set aside to rest for 5 minutes before slicing thinly.
5
Combine sour cream and 2 teaspoons chives in a bowl. Sprinkle kangaroo with remaining chives and serve with vegetable parcels and chive sour cream.
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