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

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

Europe
Oceania
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

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