Kangaroo fillet with roast tomatoes and cauliflower mash
Serve this kangaroo steak rare or medium-rare with roasted tomatoes and smooth potato and cauliflower mash
1000 g, (1 small), broken into florets
400 g, peeled cut into 2cm cubes
½ cup(s), (125ml) hot
4 clove(s), sliced
250 g, baby truss
Trimmed kangaroo loin fillet
520 g, (buy 650g)
- Steam the cauliflower and potato over a saucepan of boiling water, for 15 minutes or until tender. Drain. Transfer to a large bowl with the milk and mash until smooth. Season with salt and freshly ground black pepper. Cover to keep warm.
- Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the garlic and tomatoes for 5 minutes or until the garlic is golden and the tomatoes start to soften. Transfer to a plate.
- Season the kangaroo with salt and freshly ground black pepper. Increase heat to high and cook the kangaroo, turning, for 1-2 minutes or until well browned. Transfer to a plate and cover with foil. Set aside to rest for 3-5 minutes.
- Serve the kangaroo with garlic and tomatoes, and the cauliflower and potato mash.
SERVING SUGGESTION: Salad of 100g mixed leaves, 2 segmented oranges and 1/4 thinly sliced red onion. Drizzle with 1 tbs each of orange juice and olive oil. TIP: Kangaroo meat is naturally low in fat and high in iron and protein. Because of its low fat content, it’s best served rare to medium-rare to stop it from drying out.