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Receta Char Grilled Kangaroo Loin With Crispy Pancetta And Eggplant Relish
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Ingredientes
- 4 x trimmed kangaroo loin fillets (marinated in virgin extra virgin olive oil , garlic , rosemary & thyme)
- 4 slc pancetta (crisped under salamander)
- 1 med eggplant (cut into 1/2 inch cubes)
- 1/4 c. extra virgin olive oil
- 1/4 c. finely minced onion
- 1 x chilli (finely minced)
- 2 clv garlic
- 3 Tbsp. red wine vinegar
- 1 Tbsp. brown sugar
- 1/4 c. tomato concasse salt and pepper
Direcciones
- Salt eggplant for 30 minutes then rinse and drain.Heat oil in pan till almost smoking.Add in eggplant and saute/fry till lightly brown.Add in onions , garlic , chilli , vinegar and sugar .Continue cooking for 2 min then remove from heat and cold.When cold add in concasse and set aside.Remove fillets from marinade and char grill for 2 or possibly 3 min each side then finish in the oven for several min. Remove them from the oven and let them rest for 5 min.Serve the sliced fillet on top of the warmed relish topped with crispy pancetta.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 638g | |
| Calories 828 | |
| Calories from Fat 555 | 67% |
| Total Fat 62.71g | 78% |
| Saturated Fat 10.12g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 1625mg | 68% |
| Potassium 1355mg | 39% |
| Total Carbs 41.76g | 11% |
| Dietary Fiber 13.3g | 44% |
| Sugars 23.64g | 16% |
| Protein 28.04g | 45% |
