serves
2
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
NAIDOC: Cheese
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 250 g kangaroo loin
- extra virgin olive oil, for drizzling
- salt flakes and ground white pepper, to taste
- 4 watermelon radishes, scrubbed and trimmed
- 200 g rocket, cut into large bite size pieces
- 1 lemon, halved
- 50 g raw C2 cow's cheese (or any other semi hard unpasteurised cow's milk cheese)
Resting time: 5 minutes
Standing time: 30 minutes
Instructions
- Drizzle the kangaroo with a little oil and season with salt. Stand for about 30 minutes or until it comes to room temperature.
- Heat a heavy-based frying pan over medium–high heat. When the pan is hot, cook the kangaroo on both sides for about 2 minutes for medium rare, then remove and rest in a warm place for 5 minutes.
- Meanwhile, using a mandolin or sharp knife, slice the radishes as thinly as possible.
- Place the rocket on a large serving plate. Slice the kangaroo against the grain into bite size pieces and place on top of the rocket. Scatter with the sliced radishes. Squeeze over some lemon juice, drizzle with oil and season to taste with salt and pepper.
- Using a microplane or the fine holes of a box grater, grate the cheese over the top and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
NAIDOC: Cheese
