Peppered Roo Fillet With Choy Sum & Corander Pesto – a delicious recipe with kangaroo fillets, choy sum, chilli, salt, pepper, bunches coriander. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Rub Kangaroo with small amount of olive oil and crack black pepper and Salt onto sides of each fillet as if making a pepper steak. Cover and set aside.
2
Chop Coriander and put all other ingredients for the pesto into a blender and pulse until mixed well but still a bit chunky. I have not given measurements as its best to make it to your own taste.
3
Bring a pot of salted water to the boil, and at the same time heat a fry pan until very hot and ready for the roo. Pan fry the roo for 3.5 mins each side for a nice medium rare fillet. Remove roo from pan and set aside to rest.
4
While the fillets are resting, place choy sum into boiling water and blanch for about 4 minutes or until a nice bright green colour. Drain and divide among the 4 plates.
5
Slice the Kangaroo Fillets and arrange on top of the choy sum.
6
Place a tablespoon of pesto on each plate and garnish with sliced chilli. Serve.
1
kcal
Calories
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 4 kangaroo fillets, 2 bunches choy sum Baby, 1 chilli Yellow, sliced, salt, and more.
Yes, Peppered Roo Fillet With Choy Sum & Corander Pesto 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.
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