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

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