Kangaroo fillet Panini

Posted June 5, 2012 by Hannah
Kangaroo fillet Panini served with quandong chutney, asiago cheese, caramelised onions and a side of bush tomato spiced potatoes

Posted in : Cuisines :
  • Prep Time :
    10 min
  • Cook Time :
    10 min
  • Ready Time :
    20 min





    • 600g Kangaroo fillet
    • 50ml Olive oil
    • 1 Red onion
    • 1 Green coral lettuce
    • 100g Quandong chutney (a Tukka recipe, substitute with plum chutney)
    • 4 Panini rolls
    • 4 Asiago cheese slices (or substitute with mild cheddar cheese)

    Bush tomato spiced potatoes

    • 2 medium Potatoes
    • 20g Ground Dried Bush tomato
    • 50ml Olive oil


    Thinly slice your onion and place on a medium heat with a pinch of sugar. Cook until
    natural sugars in the onion start to brown and soften your onion.
    Cut your kangaroo into thin slices and bash with a meat mallet to thin your fillets into steaks. Rub with olive oil and season with salt and pepper. Sear on a high heat for 2 minutes on either side and place to the side to rest.
    Once your onions are browned place burger together as per photo.

    Cut potatoes into chip size pieces. Blanch in hot water until just soft in the center. Cool down your potatoes and dry on paper towel. Place your potatoes into hot oil in a pan and brown the outside. Once cooked drain excess oil on paper towel and sprinkle with dried bush tomato and a little salt and pepper.


    Comments are closed.

    Restaurant & dining News

    News & Info Navigation