Kangaroo Rump With Ricotta Filled Pine Mushrooms And Rocket Recipe

Name: Kangaroo Rump With Ricotta Filled Pine Mushrooms And Rocket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg kangaroo rump; 2 tablespoons in total; of a dash of soy, a splash of mirin and a nip of umeboshi plum vinegar; 1/4 teaspoon Alpine Pepper ( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4 ); 1/4 teaspoon Aniseed Myrtle (optional); 375ml white balsamic; 300g fresh ricotta; 1 teaspoon Red Desert Dust ( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=13 ); 1 small bunch English spinach, washed and coarsely chopped; 4 large pine mushrooms; 100g baby rocket; 8 slices proscuitto; 1 teaspoon brown sugar

Servings: persons

1 kg kangaroo rump
2 tablespoons in total; of a dash of soy, a splash of mirin and a nip of umeboshi plum vinegar
1/4 teaspoon Alpine Pepper ( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4 )
1/4 teaspoon Aniseed Myrtle (optional)
375ml white balsamic
300g fresh ricotta
1 teaspoon Red Desert Dust ( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=13 )
1 small bunch English spinach, washed and coarsely chopped
4 large pine mushrooms
100g baby rocket
8 slices proscuitto
1 teaspoon brown sugar

1
1. Marinate the kangaroo in a mix with the added aniseed myrtle and Alpine Pepper for at least two hours (the longer you marinate it, the better).
2
2. Pour the white balsamic into a saucepan and reduce it down to a thick syrup.
3
3. Mix the ricotta with the spinach and Red Desert Dust and fill the mushrooms.
4
4. Place the mushrooms in a moderate oven (180u00b0C or 375u00b0F) until they become tender.
5
5. Pan-fry the roo to medium rare, about 8-10 minutes on a medium heat; remove the meat from the pan and rest it in a warm spot for 10 minutes before slicing it.
6
6. Rub the proscuitto with brown sugar and pan-fry until golden brown.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 kg kangaroo rump, 2 tablespoons in total; of a dash of soy, a splash of mirin and a nip of umeboshi plum vinegar, 1/4 teaspoon Alpine Pepper ( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4 ), 1/4 teaspoon Aniseed Myrtle (optional), and more.

Yes, Kangaroo Rump With Ricotta Filled Pine Mushrooms And Rocket falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kangaroo Rump With Ricotta Filled Pine Mushrooms And Rocket

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