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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a mortar and pestle, pound the lemon myrtle, rosemary leaves, garlic cloves and 1 tbs macadamia oil to a paste. | 2. Transfer to a bowl and stir in the spice mix. Add the kangaroo fillets and turn to coat in the spice mixture. Cover with plastic wrap and chill for at least 1 hour, preferably overnight. | 3. Heat chargrill pan or barbecue over high heat. | 4. When hot, add the kangaroo fillets and cook for 2-3 minutes each side for medium-rare or until the fillets are cooked to your liking. Transfer to a plate and rest, covered loosely with foil, for 5 minutes. | 5. For the dressing, whisk the mustard, vinegar and the remaining oil in a bowl until combined. | 6. Combine spinach and rocket in a large bowl. Slice the fillets 1cm thick and scatter over the leaves with the onion, capsicum and macadamias. Drizzle with dressing and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon myrtle	2			534.0	0.0	118.8	3.0
rosemary sprig	2			534.0	0.0	118.8	3.0
garlic clove	3			534.0	0.0	118.8	3.0
macadamia nut oil	1	tablespoon		534.0	0.0	118.8	3.0
thyme	2	tablespoons	chopped	4.848	1.1736	0.2669	0.0806
kangaroo meat	600	g		534.0	0.0	118.8	3.0
baby spinach	2	cups		13.8	2.178	1.716	0.23399999999999999
rocket	2	cups		534.0	0.0	118.8	3.0
red onion	1/2		sliced	32.0	7.472	0.88	0.08
red capsicum	1		sliced	534.0	0.0	118.8	3.0
macadamia half	75	g	roasted	534.0	0.0	118.8	3.0
honey mustard	2	teaspoons		20.7	2.826	0.098	1.0
white wine vinegar	2	tablespoons		534.0	0.0	118.8	3.0
macadamia nut oil	80	ml		534.0	0.0	118.8	3.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.