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Bamboo Leaves Enveloping Soya Cured Kangaroo
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Submitted by
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Category
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soy
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Rating
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Ingredients
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80
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g
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Potatoes, sweet, orange
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10
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g
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Egg white, fresh/frozen
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180
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g
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Kangaroo, loin, boned
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1
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x
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Seasoning (salt+pepper)
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20
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g
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Pimentos, red, in brine
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1
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cl
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Ketchup Bentang Manas
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Procedure |
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1. 1. Soak dry bamboo leaves in warm water.
2. 2. Trim Kangaroo, cut 80g into cubes and leave the rest as one piece.
3. 3. Marinate in Soy Sauce and palm sugar.
4. 4. Reduce demi glace with half the marinade and thyme to a thick consistency.
5. 5. Seal the kangaroo cubes and whole piece in hot oil. Add cubes to the demi and bring to the boil, cook the whole piece to medium rare.
6. 6. Shape your bamboo leaves into a cone and fill with ragout, slice the whole piece into thin even portions.
7. 7. Saute chopped onions add soaked lentils and saute, add stock and cook until soft, refrigerate.
8. 8. Add egg white and breadcrumbs, mix well, then mould the mixture into baby lentil burgers.
9. 9. Cut sweet potato in a spiral shape and roast until crunchy.
10. 10. Prepare quandong removing the seeds and add to sweet potatoes and roast for a few minutes.
11. 11. Blend pimentos to a smooth sauce and season. Bring the rest of the marinade to the boil and reduce to the correct consistency.
12. 12. Arrange all ingredients on the plate to the desired effect.
13.
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