Peppered Roo Fillet With Choy Sum & Corander Pesto Recipe
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Ingredients
- 4 Kangaroo Fillets
- 2 Bunches Baby Choy Sum
- 1 Yellow Chilli sliced
- Salt and Pepper
For the pesto.
- 2 bunches of Coriander
- Grated packed Parmesan Cheese
- 1 clove garlic, crushed
- Olive Oil
- Pine Nuts
- Chilli Powder
- Salt & Pepper
How to make Peppered Roo Fillet With Choy Sum & Corander Pesto
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.
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.
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.
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.
Slice the Kangaroo Fillets and arrange on top of the choy sum.
Place a tablespoon of pesto on each plate and garnish with sliced chilli. Serve.
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