Ingredients
For Polenta 650 millilitres milk
120 grams polenta
25 grams butter
30 grams grated parmesan
20 millilitres Olive oil
Kangaroo loin 200 gm
Bush Pepper (native to Australia)
Jus
50g Dark chocolate
10 each Sugar Plums
2 Garlic cloves
1 eschallot cut in 2
Directions
Marinate Kangaroo loin in salt & bush pepper, Leave aside.
Just before service, either grill or cook it on a hot pan for few minutes. Rest it and then slice.
(Rare to medium rare is best option for eating)
For Polenta
- In a pot pour milk, reach it to boiling point, add butter, and slowly add polenta, whisk, so that no lumps are formed.
- Add parmesan & seasoning. Pour it in a shallow tray and let it cool, so it forms into a slab.
- Take the slab out, cut it in desired shape.
- Dust the polenta cake in raw polenta, and pan fry to get a golden colour.
For Sauce
- Melt chocolate in jus and adjust seasoning.
- Confit garlic & Eschallots.
- Add quartered plum at the end
Plate up, as desired
