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Smoked Kangaroo with Native Greens Sandwich
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 20 | each | Lawson’s White Loaf Slices |
| 800 | g | Smoked Kangaroo Fillet |
| 150 | g | Salt Bush |
| 150 | g | Crystal Ice Plant |
| 150 | g | Warrigal Greens |
| 400 | g | Cherry tomatoes |
| 400 | g | Beetroot |
| 150 | g | Walnuts |
| 20 | g | Wattle Seed |
| 250 | mL | ETA Mayonnaise |
| 300 | mL | Kutiera Sauce |
| 100 | g | MeadowLea Margarine |
Method
Step 1
Roast your beetroot and grate finely, chop the walnuts and combine with the beetroot. Leave to the side.
Step 2
Mix the wattle seeds into the ETA Mayonnaise; spread evenly over the bottom slice of bread.
Step 3
To ensure the sandwich maintains moisture, spread the second slice of bread with Meadow Lea Margarine.
Step 4
Add the Native Australian greens – the Crystal Ice Plant, Warrigal Greens and Salt Bush. This will balance the kangaroo.
Step 5
Add you roasted beetroot and halved cherry tomatoes.
Step 6
Cut a number of slices of the kangaroo, around half a centimetre thick and add evenly across the sandwich.
Step 7
Sandwich can be garnished with the Kutiera Australian Barbeque sauce.
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