Juice of 1/2 lime Salt and pepper Pinch wattle seed powder, for garnish (optional)
(or use a good quality bottled plum sauce).
200g Illawarra plums 100g sugar 200ml water 1 red chilli, sliced 1 Tsp crushed garlic 1/2
onion, diced 1 Tsp brown sugar
Slice kangaroo fillet into thin slices, and place into a bowl. Add honey and beer.
Cover and refrigerate for 2 hours or overnight.
In a small saucepan, add plums, sugar and water. Bring to the boil and allow to simmer
for 20 minutes. Pour into a blender and puree. For the sauce, heat macadamia oil in
a pan, add diced onion, garlic and chilli. Sauté until transparent, add brown sugar
and plum puree and allow mixture to reduce.
Place fillet onto a very hot chargrill or griddle pan, and brush with macadamia nut
oil. Cook for 1 minute on each side, and season with salt and pepper. Do not over
cook the kangaroo, as the meat will toughen.
To serve, toss greens in a bowl with a sprinkle of cracked pepper, macadamia nut
oil and lime juice. Centre on a serving plate, and place kangaroo over the greens.
Drizzle sauce over kangaroo. Dust the rim of the plate with wattle seed powder.
1 cup Chana dhal
6 tbsp oil
1 teaspoon onion and mustard seeds
4 dried chilies
400g Warrigal Greens (boiled and chopped and drained)
1 tsp pulped ginger
1 tsp ground coriander
1 tsp gound cumin
1 tsp salt
1 tsp chilli powder
2 tbsp lemon juice
1 green chilli
1. soak the dhal overnight in warm water then boil for one hour.
2. Heat oil in saucepan and fry the mixed seeds and red chillies.
3. Add spinach, all the spices, salt and chilli
4. lower heat and fry for 7-10 minutes
5. Add the dhal and blend with the spinach mixture.
6. Transfer mixture to a serving dish and add lemon juice and garnish with green
chilli and coriander.