Kangaroo Tartare - Olive Oils from Spain

Kangaroo Tartare recipe

Start by preparing the spoons. Take some ceramic Chinese Soup Spoons and generously oil the inside & outside of the spoon. Take slices of the bread with a little oil drizzled over them and place between 2 spoons & cut away excess, so that you have a spoon-shaped piece of bread between the spoons.
Repeat the process, you can stack spoons up with slices between, and bake in the oven at 180⁰C for about 20-30 minutes to shape the croutons. Remove from the spoons & place back in the oven to cook for another 10 minutes to dry & crisp slightly more. Remove from the oven & allow to cool.
For the tartare, finely dice the kangaroo fillet & mix with the extra virgin olive oil, nasturtium leaves & ground pepperberries, then add salt to taste.
To serve, place 2 tsps of mixture on a crouton spoon.

We recommend you serve this recipe with Minilla de Camaron which is also made using Olive Oils from Spain.

30 min

Medium

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500g prime kangaroo fillet, trimmed of any sinew
3 tbsp Extra Virgin Olive Oil from Spain, preferably a peppery one such as Arbequina or Picual
10 medium sized nasturtium leaves, rolled & finely sliced into chiffonade
1/4 tsp finely ground Tasmanian Mountain Pepperberries
Pinch of sea salt
4mm slices of white bread, preferably with fine texture

Servings: 4