Smoked Kangaroo with Native Greens Sandwich Recipe

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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

Smoked Kangaroo with Native Greens Sandwich Ingedients

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.

Drizzle with Kutiera Australian Barbeque sauce

Smoked Kangaroo with Native Greens Sandwich

Message from chef Leigh Roberson

I love using native Australian ingredients in my menus. They provide a great alternative to some of the heavily farmed foods that frequent most menus and are packed with nutrients. It’s also nice to be able to surprise people and still deliver a great result.

See more ideas from Leigh Roberson

2nd February 2017

Smoked Kangaroo with Native Greens Sandwich

Ingredients