Explore Matt & KT cook dinner this main in episode 11 of MKR on 7plus.
Prep time: 40 minutes + marinating Cook time: 20 minutes Serves: 4
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600g kangaroo loin, at room temperature2 tbs olive oil4 Brussels sprouts, leaves separatedPEPPERBERRY JUS
1 tbs olive oil2 cloves garlic, crushed2 eschallots, coarsely chopped125ml crimson wine125ml port500ml beef stock or bone broth1 tsp complete pepperberries1 bay leaf1 sprig rosemary100g butter, cubedNASTURTIUM PESTO
1 cup firmly packed nasturtium leaves1 clove garlic, chopped40g shelled macadamia nuts, roasted2 tbs lemon juice80ml macadamia nut oilPARSNIP & SALTBUSH PUREE
1kg parsnip, peeled, coarsely chopped500ml milk500ml thickened cream40g butter, chopped1 tbs finely chopped new saltbush or 1 tsp ground saltbushMethod
To achieve pepperberry jus, warmth oil in a saucepan over medium warmth. Cook garlic and eschallots until tender, nevertheless no longer coloured. Add wine and port. Elevate to a boil.Add stock, pepperberries, bay leaf and rosemary. Elevate to a boil. Decrease warmth to low and simmer until diminished by about half of. Strain and return to pan over low warmth. Breeze in butter to form a thick, sleek sauce.To achieve pesto, direction of all formulation except for oil, until finely chopped. Slowly drizzle in oil, processing to combine. Season. Refrigerate until requiredTo receive parsnip and saltbush puree, explain all formulation in a medium saucepan, guaranteeing parsnips are submerged. Elevate to a delicate boil. Decrease warmth and simmer, coated, until parsnips are very tender. Clutch a ways from warmth and frigid for 15 minutes. Utilizing a slotted spoon, switch parnsips to a blender. Mix until tender. Add ample of the milk mixture to form a tender tender puree. Season. Move thru a reasonably sieve.Preheat oven to 200C.Brush kangaroo in each set aside with oil and season generously.Warmth a frying pan over medium-excessive warmth. Cook kangaroo until browned in each set aside.Transfer to the oven and cook dinner for about 5 minutes or until temperature reads 55C on a meat thermometer (for medium-uncommon).Clutch a ways from oven and switch to a warmth plate to relaxation for 5 minutes. Reduce.Cook Brussels sprouts leaves in a saucepan of boiling salted water for 1 minutes. Drain.Abet sliced kangaroo and parsnip puree with Brussels sprouts leaves, pepperberry jus and nasturtium pesto.TipExact cooking time of kangaroo will count upon thickness of fillet and how you love it cooked.