Carpaccio of Kangaroo with Radishini and ODO Cheese
After a cracking hangover on Saturday morning I decided I better do something with my Sunday so we made a trip to the Farmers Market in Hobart.
There was so much great produce there we have decided to make a Farmers Market post a semi-regular thing. This week some radishini caught my eye and as I love all things raw I thought we would try it with some rare roo I also found at the market.
Ingredients 2x Kangaroo or Wallaby Fillets 2x Tbs Brown Sugar 1x Tbs Salt 1x Tsp Black pepper 1x Tbs of Bruny Island ODO Cheese Olive Oil - the good stuff Juice from half a Lemon A few sprigs of Radishini - see pic. I also added some Cressini.
Method 1. Mix the roo with the brown sugar, salt and pepper and light smoke - for say 5mins. You don't have to smoke the roo, but if you don't leave out the brown sugar. 2. Sear the roo in a hot pan and let sit, then slice as finely as possible. 3. Lay out on a plate and crumble some cheese over and add the radishini. 4. Dress with olive oil and lemon juice before serving.