Kangaroo Tartare with Sea Succulents
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Kangaroo Tartare with Sea Succulents
Recipe By Nornie Bero
Ingredients
300 g kangaroo fillet, finely chopped
1 tsp chopped capers
1 tbsp snipped chives
4 sea parsley sprigs, chopped
½ tsp ground pepperberry
2 shallots, thinly sliced and diced
½ tsp English mustard
2 tbsp labne
1 tbsp worcestershire sauce
taro crisps, to serve
Method
Toss the kangaroo, capers, chives, parsley, pepperberry and shallots together.
In another bowl, combine the mustard, labne and worcestershire sauce.
Serve the kangaroo with a side of the labne mixture and taro crisps.
