Did you attend the Quorn Quandong Festival? You may have seen Andrew Fielke create this Pepperleaf Blackened Kangaroo with Mango Salsa using Creative Native Pepperleaf Blackening Spice at his cooking demonstration!
For the Kangaroo
- 4 x 180 g Kangaroo Prime Leg or Saddle Fillets (trimmed of sinew)
- 2 heaped dsp Creative Native Pepperleaf Blackening Spice
- 1 dsp Butter
- 2 dsp Extra Virgin Olive Oil
- Generously coat the fillets evenly in the spice mix.
- Heat a pan and add the butter/olive oil. Add the meat when it is foaming furiously and cook to your liking (rare or medium – don’t overcook!) over high heat, turning once or twice to cover all sides. The surface should be quite dark / black and crusted nicely.
- Rest covered in a warm place (80°C is ideal) for at least 5 mins. You can flash the meat back in the hot pan or BBQ briefly before serving with the salsa.
For the Salsa
- 1 ripe Mango (diced 5mm)
- ½ bunch Coriander (coarsely chopped)
- 1 -2 Red or Green Chilli (remove seeds optional)
- 1 small Lemon or Lime juiced
- 2-3 dsp Extra Virgin Olive Oil
- Mix all ingredients together and allow to macerate for an hour.
Pepperleaf Blackening Spice
An aromatic blend of native Australian ingredients complemented by Cajun influences, our Blackening Spice harnesses the earthy spice of Pepperleaf and the herbaceous, subtle minty notes of Native Oregano to create a bold, smoky and spicy seasoning. Exceptionally versatile, this tantalizing blend elevates the flavours of salmon, chicken, prawns, steak, and vegetables when used for blackening.