serves four as a first course
250g finely stripped kangaroo fillet
100g oven or semi-dried tomatoes
250g diced squash, beans and potatoes
50g diced capsicum
100g diced turnip cake (see recipe below)
25g cashew nuts
handful of holy basil leaves
1/4 cup virgin olive oil
4 cloves garlic, crushed and chopped
3 tbsp fish sauce
2 tbsp light soy
1 tbsp finely grated ginger
1 tbsp tamarind liquid
2 tbsp lime juice
1 tbsp palm sugar
4 grinds of fresh black pepper
1 tbsp chopped mint
1 chilli, seeded and sliced
Blanch vegetables for 2-3 minutes and set aside.
Marinate kangaroo fillet and sear in hot wok or pan quickly.
Toss in all remaining ingredients including left-over marinade and stir-fry for 1-2 minutes.
Arrange and serve.
Preambleserves four as a first course