Its Australiana on a sandwich!!
Smoked Kangaroo with Native Greens Sandwich
The richness of the smoked kangaroo is offset by the earthiness of the beetroot and walnuts. The native greens add a bitter fresh crunch to the dish that finishes it off nicely.
Ingredients
Serves:
- 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.
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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.
