Title: Grilled Kangaroo Loin with Bush Tomato Chutney
Ingredients:
- 4 Kangaroo Loin fillets
- 1 tsp ground lemon myrtle
- 2 tbsp macadamia oil
- 1 tsp native pepperberry
- 2 cloves of garlic, minced
- Salt, to taste
- Bush tomato chutney, for serving
Method:
1. Preheat a grill or grill pan over medium-high heat.
2. Season the Kangaroo Loin fillets with ground lemon myrtle, salt, and minced garlic.
3. Drizzle the fillets with macadamia oil and rub to coat evenly.
4. Place the seasoned Kangaroo Loin fillets on the grill and cook for 3-4 minutes per side, or until desired doneness is reached.
5. Sprinkle native pepperberry over the cooked fillets before removing them from the grill.
6. Serve the grilled Kangaroo Loin fillets with a side of bush tomato chutney. Enjoy!
Title: Lemon Myrtle Kangaroo Loin with Native Pepperberry Chutney
Ingredients:
- 4 kangaroo loin fillets
- 1 tbsp ground lemon myrtle
- 2 tbsp macadamia oil
- 1 tsp native pepperberry
- 2 cloves garlic, minced
- Salt to taste
- Bush tomato chutney for serving
Method:
1. Preheat a grill or grill pan over medium-high heat.
2. In a small bowl, mix together the ground lemon myrtle, macadamia oil, minced garlic, and salt.
3. Rub the lemon myrtle mixture onto both sides of the kangaroo loin fillets.
4. Place the fillets on the grill and cook for 2-3 minutes on each side, or until cooked to your desired level of doneness.
5. In a separate small bowl, mix together the native pepperberry and bush tomato chutney.
6. Serve the grilled kangaroo loin fillets with a dollop of the native pepperberry chutney on top.
Enjoy your flavorful Lemon Myrtle Kangaroo Loin with Native Pepperberry Chutney!
Title: Grilled Kangaroo Loin with Native Pepperberry and Bush Tomato Chutney
Ingredients:
- 4 kangaroo loin fillets
- 2 tsp ground lemon myrtle
- 2 tbsp macadamia oil
- 1 tsp native pepperberry
- 2 cloves garlic, minced
- Salt, to taste
- Bush tomato chutney, for serving
Method:
1. Preheat a grill or grill pan over medium-high heat.
2. In a small bowl, combine the ground lemon myrtle, macadamia oil, minced garlic, and salt. Rub this mixture all over the kangaroo loin fillets.
3. Sprinkle the native pepperberry over the fillets, pressing gently to adhere.
4. Grill the kangaroo fillets for about 4-5 minutes per side for medium-rare, or longer if desired.
5. Remove the fillets from the grill and let them rest for a few minutes before slicing.
6. Serve the grilled kangaroo loin with a dollop of bush tomato chutney on top. Enjoy!