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Photo of Smokey kangaroo fillet with vegetable parcels by WW

Smokey kangaroo fillet with vegetable parcels

5
Points®
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Wholegrain bread rolls. TIP: You can also cook vegetables in an oven preheated to 180°C or 160°C fan-forced for 20–25 minutes and kangaroo on a chargrill.

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