Kangaroo Fillet encrusted with Macadamia Nut Dukkah (recipe here) served with Illawarra Plum Sauce, steamed vegetables and sebago mash.
Illawarra Plum Sauce (ideal with kangaroo fillet)
200g Illawarra plums
1 red chilli, sliced
1 Tsp crushed garlic
1/2 onion, diced
1 Tsp brown sugar
3 Tbs macadamia nut oil
1/4 cup Bush Tomato Infused Vinegar (I added a Tbspn whole bush tomato to a bottle of white wine vinegar and left it for a month)
In a small saucepan, add plums, sugar and water. Bring to the boil and allow to simmer for 20 minutes. Pour into a blender and puree.
For the sauce, heat macadamia oil in a pan, add diced onion, garlic and chilli. Saute until transparent, add plum puree and vinegar and allow mixture to simmer for 15 minutes. Cool. Press through sieve for a smooth sauce.
Great with steak and salad!
Port Poached Illawarra Plums
Place 100gm thawed Illawarra Plums in half cup Port, 1/4 cup water, half teaspn cinnamon, 2 cloves and half cup brown sugar. Bring to boil (stirring continually). Reduce heat, and simmer until plums are soft. Cool.
Serve with Wattleseed Icecream