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Kangaroo and Rice Salad
 
  • PREP: 10 MINS
  • COOK: 30 MINS
  • SRVS: 2 to 4 (depending how big your appetite is :D

 

Ingredients:

 

Kangaroo

500g Kangaroo Fillets

2 tbs ABC Soy Sauce

2 tbs Balsamic Vinegar

 

Rice

2 cups Brown Rice (or rice of your choice)

4 cups water

1 Sprig of rosemary

1 tbs Lemon juice

1 tbs Lime juice

Pinch of Salt

 

1/4 cup Semi Dried Tomatos

1/8 cup roasted Garlic Cloves

Red Cow Organics Chilli Garlic Persian Feta
Grated Parmesan

Pan Juice as Dressing 

 

 

 

Directions:

 

Rice:

 

1 - Pop rice and water into pot bring to the boil then simmer for 25min.

 

2 - Once cooked remove from heat and pop into strainer and rinse with cold water until cool to touch.

 

Kangaroo:

1 - Pre-Heat pan

 

2 - Seal Kangaroo fillets, once sealed add in Soy Sauce & Balsamic Vinegar

 

3 - Cook to your desired level

 

Pan Juice Dressing:

 

1 - Reduce pan heat add water and simmer until sauce reduces too desired thickness.

 

 

Combine rice with Semi-Dried Tomato’s and Roasted Garlic Cloves, I popped this in the bottom of the serving plate then sliced the kangaroo and popped it on top.

 

I also sprinkled a good pinch of shave parmesan cheese on top along with a couple of generous cubes of Red Cow Organics Feta and drizzled the pan juice over once everything was on the plate.