2 kangaroo fillets
50g ground wattle seed
1 bunch Warrigal greens
50g Sea blight
50g sandalwood nuts
4 pieces kangaroo jerky
1 slow cooked egg yolk
50g pickled muntries
- In a smoking hot pan, sear the wallaby fillets on all sides and leave to rest for 5 minutes. Once rested, roll the fillets in the ground wattle seed, covering the whole fillet. Roll in cling wrap and tie each side, refrigerate until needed.
- To pickle the muntries, combine 150g white wine vinegar, with 100g sugar and 100g water, bring the boil ensuring the ingredients have dissolved, pour over the muntries and leave to cool.
- Pick and wash the saltbush, warrigal greens and sea blight, you can substitute these for other salad leaves such as spinach, rocket or baby endive.
- Fry the warrigal greens in hot oil until crisp and drain on to paper towel. Toast the sandalwood, peel off the skins and using the side of a knife, crush into pieces.
- To slow cook an egg, Place the eggs in a small sauce pan and fill with cold water so that the egg is just covered. Put the lid on the pan and place over the highest heat possible. When the water comes to the boil, remove the pan from the heat and wait for 6 minutes. Remove the egg and allow to chill, crack the egg, separate as much as the white from the yolk, and pass the yolk through a sieve, place in a piping bag until ready to use.
- To assemble, pipe or spoon a line of the slow cooked egg on the plate, with the cling wrap still on, thinly slice the kangaroo, removing all the cling wrap once sliced, season with salt and pepper. Place a few slices on top of the egg, layering with the coastal greens and pickled muntries. Finish with the fried warrigal greens, sandalwood nuts and the remaining ground wattle seed.