Kangaroo Carpaccio with Cumquats, Green Peppercorns and Verjuice
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Step 1: Macerate the green peppercorns in a little Verjuice overnight. Next day, reconstitute the dried cumquats in Verjuice for 30 minutes.
Step 2: If you have a double fillet of roo (the best cut), follow the sinew down the middle with a sharp knife and separate the two pieces. Trim off all the sinew, brush the meat with a little Extra Virgin Olive Oil to minimize oxidation, then wrap the meat in plastic film to form a ‘log’. Freeze the meat for about 20 minutes until it has firmed up (this will aid slicing). Finely slice the meat, then gently flatten each slice between pieces of plastic film with a wooden mallet (until it is as thin as prosciutto) or roll between two sheets of plastic film with a rolling pin. Arrange the meat on serving plates, with each piece just touching the next.
Step 3: Combine the Olive Oil, one tablespoon of Verjuice and a squeeze of lemon juice to make a vinaigrette, then toss in the drained cumquats and green peppercorns and add the coriander. Dress the kangaroo and serve immediately.
1 tspn green peppercorn
20ml 1 tbspn Verjuice plus extra for soaking
300g 1 kangaroo fillet
80ml 1/3 cup Extra Virgin Olive Oil plus extra for brushing
To taste lemon juice
1/3 cup dried cumquat slices
2 tbspn coriander leaves