Copyright John Paul Urizar
This was a recipe was collaborative effort between Georgina and myself - Georgina the true chef suggested balsamic and myself , always on a health angle, added the more alkalizing umeboshi. Together we make a good team and so do the two vinegars combined on this delicious dish.
Grind the peppercorns, berries and sea salt in a pestle and mortar. Mix in the olive oil to form a paste and smear it over the meat, pressing the paste into each side. Cover and refrigerate overnight.
Wash the beetroot and trim the top and tail of each bulb. Lay on a baking tray with 1 tbs olive oil and 2 tbs water. Cover with foil and bake in a preheated oven for 25 - 30 minutes or until tender. (test with a bamboo skewer)
Allow to cool slightly before peeling the skin.
Heat a grill pan to very hot, Brown meat on all sides for approx 6- 8 minutes in total. Allow to rest for 5 minutes before slicing.
Gently heat the vinegar, olive oil and apple concentrate in a small pan to warm.
Blanch the beetroot greens for 2 minutes in salted boiling water. Drain and blot dry. Lay the slices of kangaroo on top of the greens and arrange the beetroot around the sides. Pour the sauce over the meat and serve.
Note: The tops of the beetroot greens are often discarded but are as delicious as silverbeet and kale. Remove the purple stalks and always cook the leaves as it helps to remove oxalic acid found in the raw greens.
Makes 4 servings
|Cooking Time:||50 mins|
|Ready in:||1 hr (plus overnight)|
|Nutritional Information - Per Serve|
|Saturated Fat||2.7 g|
|Total Carbohydrate||11.4 g|
|Total Protein||32.9 g|
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