"A fusion of my childhood memories expressed by the butter French brioche, with a twist of Australia using the kangaroo loin for the tartare" - Chef Dario Nencioni
Brioche loaf
100g cultured unsalted butter
120g kangaroo loin
4g shallot
4g chives
3g mixed nuts
10g anchovy dressing
10g extra virgin olive oil
7g smoked paprika chorizo mayo
10g pickled radish
For the anchovy dressing:
2 fillets Italian anchovy
100g canola oil
For the chorizo mayo:
50g Spanish chorizo
200g mayonnaise
2g smoked paprika
For the anchovy dressing:
Infuse the anchovies in the canola oil at 70 degrees for 5 minutes.
For the chorizo mayo:
Place all ingredients in a Thermomix blender and blend until combined.
For the kangaroo tartare:
Cut the brioche into 3cm by 8cm bricks, toast in butter and set aside.
Cut the kangaroo loin into small cubes.
Thinly slice the shallot, chives, nuts and pickled radish.
In a medium bowl mix the kangaroo, shallot, chives, nuts, anchovies dressing and olive oil.
Make a quenelle with the mixture and place on top of the toasted brioche.
Dress with the chorizo mayo.
Place the pickled radish on top.
Garnish with a sprinkle of chives.
Recipe provided by Cardea Sydney
Photo Credits: Cardea
