Peppered kangaroo fillet with nori omelette, wasabi potato pikelet and horseradish cream

Name: Peppered kangaroo fillet with nori omelette, wasabi potato pikelet and horseradish cream
Cuisine: British
Ingredients: 2 nori seaweed sheets; 50 ml thick (45%) cream; ½ teaspoon freshly ground black pepper; 1 teaspoon sea salt; 1 teaspoon wasabi powder; 1 teaspoon freshly grated horseradish; 2 teaspoons chopped chives; 1 tablespoon plain flour; 1 large (61 g) egg; 350 g desiree potatoes, peeled; 3 teaspoons finely chopped chives; 6 teaspoons Horseradish Cream; ¼ teaspoon sansho pepper; 1 x 250 g striploin fillet of kangaroo, trimmed; ½ teaspoon dried bonito flakes; ¼ teaspoon freshly ground white peppercorns; vegetable oil; 1 teaspoon sesame oil; 1 teaspoon fish sauce; 10 large (61 g) eggs; pinch of sea salt; ½ teaspoon white sesame seeds; 1 nori seaweed sheet; 100 ml olive oil; 20 ml sesame oil; 1 teaspoon mirin

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This dish is a wonderful way to introduce the fantastic texture and flavour of kangaroo — lean, cholesterol-free meat that demands simple, quick cooking in order to maintain juiciness. Kangaroo meat is now available in the United Kingdom at stores such as Harvey Nichols and Harrods.

Ingredients

½ teaspoon white sesame seeds
1 nori seaweed sheet
100 ml

Oceania
Europe
United Kingdom
Australia
Main course

Method

Dry-roast sesame seeds over gentle heat until just coloured. Toast nori sheet over direct flame for a few seconds, then chop finely. Combine sesame seeds, toasted nori, oils, mirin, pepper and bonito, then add meat and refrigerate for at least 5 hours, ensuring meat is covered.
To make the pikelet mixture, cut potatoes into 2 cm cubes. Blend all ingredients exc