Five-spiced Kangaroo Fillet, Macadamia Mousse, Pickled Beetroot and Blueberry Reduction - Recipe by Chef Avtar Singh

Ingredients

5 Spiced kangaroo fillet:

Kangaroo fillet
2 tsp cumin seeds
2 tsp coriander seeds
2 fennel seeds
2 tsp black peppercorns
1 tsp cloves
1 tsp salt

Macadamia mousse:

250 g raw macadamias
100 g unsalted butter
250mL milk
1 tsp salt

Blueberry reduction:

50 g fresh blueberries
1L beef stock
250mL chocolate box Shiraz
1 tsp salt

Method

5 spiced kangaroo:

On a heavy pan roast the cumin, coriander, fennel, black peppercorns, cloves separately and blend together adding one teaspoon of salt.

Coat the kangaroo fillet with the mixed blended spices.

Macadamia mousse:

Soak the raw macadamias overnight.

In a deep pan cook the macadamias in the same soaking water on medium heat until softened.

Blend the macadamias with milk and butter, 1 teaspoon of salt, until silky smooth.

Blueberry reduction:

Slow cook beef stock with, Shiraz, blueberries and one teaspoon of salt. Reduce to Jus consistency.

Kangaroo fillets:

Pan fry kangaroo fillet on a heavy pan, finish in the oven at 180 C for 3 minutes.

Plating:

Four droplets of macadamia mousse from a piping bag onto flat base plate. Add the diced pickled beetroots.

Cut the fillet of kangaroo into two pieces after resting.

Place them sideways facing up.

Drizzle three tablespoons of blueberry reduction.

Garnish with nasturtiums.

Recipe provided by Waters Edge