CINNAMON SPICED TEA CRUSTED KANGAROO

CINNAMON SPICED TEA CRUSTED KANGAROO

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Christina Perre
Sara Egan

  • Sub Category Name
    Food
    Main Courses
  • Recipe Source Name
    Real High Tea 2014/15 Volume 2

Ingredients

Tea Crusted Kangaroo
  • 6 tbsp Dilmah Ceylon Cinnamon Spice, loose leaf tea
  • tsp whole coriander seeds
  • tsp whole black peppercorns
  • tsp star anise
  • tsp ground ginger
  • tsp salt
  • 1 tbsp (packed) light brown sugar
  • 1(680g) Kangaroo fillet
  • 3 tbsp canola oil
Garnish
  • Cherry blossom
Honeyed Vegetables
  • 1 carrot
  • 1 zucchini
  • 2 squash
  • 50ml honey
  • 50g butter
Parsnip Purée
  • 2 small parsnips
  • 1 garlic clove, sliced
  • 1 shallot, diced
  • 250ml milk
  • 250ml water
  • Bay leaves
  • Whole black peppercorns

Methods and Directions

Tea Crusted Kangaroo
  • Combine the tea leaves, coriander, peppercorns, anise, ginger and salt in a spice grinder or mortar and pestle and finely grind together.
  • Transfer to a shallow plate and stir in the brown sugar. Mix well.
  • Cut the kangaroo into 1 inch thick and 1 inch wide strips.
  • Roll each strip in the canola oil, and then roll in the tea spice crust to coat well. Reserve the remaining oil.
  • Let sit for 10 minutes for the crust to set.
  • Lightly seal kangaroo, then place the kangaroo in the oven at 180C and cook until rare to medium (approx. 2 minutes).
  • Once cooked, let rest and cool. Then roll in plastic wrap until tight. Slice thinly.
Honeyed Vegetables 
  • Dice the vegetables, heat a pan and melt the butter.
  • Sweat the vegetables until soft and then add the honey.
Parsnip Purée  
  • Peel and slice the parsnips. Heat a small pan and sweat the parsnips, garlic and shallots in butter.
  • Add the water and milk.
  • Add the bay leaves and peppercorns wrapped in a cloth for easy removal.
  • When cooked, strain and reserve the milk and water mix.
  • Add a small amount of water and milk mix to the parsnips and blend to a small consistency, add more milk mix if needed and season.

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