Thai-inspired kangaroo and saltbush salad

Name: Thai-inspired kangaroo and saltbush salad
Yield: 4
Ingredients: 600g kangaroo fillets, trimmed; 1 tbs light soy sauce; 1 tbs sesame oil; 200g rice vermicelli noodles; 1/4 cup (60ml) sunflower oil; Extra 1 tbs sunflower oil; 2 garlic cloves, very thinly sliced; 1/2 cup (75g) chopped macadamias; 1/2 tsp cumin; 1/2 tsp coriander seeds, toasted, crushed; 6 cherry tomatoes, halved; 4 eschalots, thinly sliced; 1/2 long red chilli, thinly sliced; 1/2 loosely packed cup saltbush (from good grocers – substitute baby spinach); 1/2 loosely packed cup Thai basil; 1/2 loosely packed cup Vietnamese mint; 1/2 loosely packed cup coriander; 1/2 loosely packed cup perilla (optional) leaves; Juice of 1 lime; 2 tbs fish sauce; 1 tbs sunflower oil; 2 tsp caster sugar

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Feb 15, 2019

Kangaroo is the perfect meat for this salad, it’s high in iron and minerals, lean and inexpensive. You can buy kangaroo from delicious. Produce Awards trophy winner Something Wild.

600g kangaroo fillets, trimmed
1 tbs light soy sauce
1 tbs sesame oil
200g rice vermicelli noodles
1/4 cup (60ml) sunflower oil
Extra 1 tbs sunflower oil
2 garlic cloves, very thinly sliced
1/2 cup (75g) chopped macadamias
1/2 tsp cumin
1/2 tsp coriander seeds, toasted, crushed
6 cherry tomatoes, halved
4 eschalots, thinly sliced
1/2 long red chilli, thinly sliced
1/2 loosely packed cup saltbush (from good grocers – substitute baby spinach)
1/2 loosely packed cup Thai basil
1/2 loosely packed cup Vietnamese mint
1/2 loosely packed cup coriander
1/2 loosely packed cup perilla (optional) leaves

Lime and fish sauce dressing

Juice of 1 lime
2 tbs fish sauce
1 tbs sunflower oil
2 tsp caster sugar

Method

1.

Combine kangaroo, soy and sesame oil in a bowl and stand at room temperature for 30 minutes to marinate.
2.

Cook noodles according to packet instructions, drain, rinse under cold running water, then drain again.
3.

Meanwhile, heat sunflower oil in a frypan over medium-low heat. Add garlic and cook for 1 minute or until golden. Using a slotted spoon, transfer garlic to paper towel to drain. Increase heat to mediumhigh and add macadamias, cumin and coriander. Cook, stirring occasionally, for 2-3 minutes or until golden. Using a slotted spoon, transfer to paper towel to drain.
4.

Wipe pan clean and heat extra sunflower oil over high heat. Add kangaroo and cook for 2-3 minutes each side for medium-rare. Transfer to a plate and rest for 10 minutes.
5.

For the dressing, whisk all ingredients in a bowl until sugar dissolves.
6.

Place noodles, tomato, eschalot, chilli and saltbush in a bowl. Slice kangaroo, add to bowl and toss through half the dressing. Divide among serving plates and scatter with herbs and fried garlic and macadamia mixture. Serve with remaining dressing.