Dilmah Seven Star TeaDilmah Seven Star Tea

CINNAMON SPICED TEA CRUSTED KANGAROO

Food : Main Courses

CINNAMON SPICED TEA CRUSTED KANGAROO

IngredientsTea Crusted Kangaroo

  • 6 tbsp Dilmah Ceylon Cinnamon Spice, loose leaf tea
  • ½ tsp whole coriander seeds
  • ½ tsp whole black peppercorns
  • ½ tsp star anise
  • ½ tsp ground ginger
  • ½ 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

MethodTea 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.

Created by : Sara Egan