iceberg
sandwich
barbecue
chilli
kangaroo
smoked
eggplant

go straight to the recipe

This dish isn’t just good to look at it’s utterly delicious. The right amount of texture with soft and crunch it works well as a single portion in a restaurant, but is as equally terrific when served on a platter for everyone to help themselves. A particularly good dish when one is trying to avoid carbs.

If you’re new to kangaroo click here to see how to clean the saddle. For details of the only place to buy kangaroo in Adelaide click here and scroll right to the bottom.

AO 17 APRIL 2024 BROUGHT OVER FROM THE OLD GALAXYGUIDES FIRST PUBLISHED IN 2004

circa 2004

50g ginger/garlic paste — click here
130g Lingham’s sweet chilli sauce — available from most Chinese grocers 

130g Olive’s Tomato Sauce pureed or Lucia’s Napolitano sauce or similar preservative free tomato sauce

splash EV oil

800g cleaned weight kangaroo saddle, sinew removed

4 medium eggplant, pricked with the tip of a knife and grilled on apre–heated slow barbecue until the skin is charred and the centres soft

1 medium red onion, peeled and finely sliced

½ Iceberg lettuce, quartered

mint, parsley flowers, dill

4 large red chillies seeded, scraped and very finely julienned

4 dessertspoons chilli oil with chilli

4 shallots, peeled and finely sliced and fried until crisp in hot oil

2 limes, quartered and cleaned just before plating

the day before

Mix the ginger/garlic, chilli sauce and tomato sauce together. Marinate the meat for at least one day. Pack tightly into and airtight container and keep refrigerated.

on the day

Pre heat the barbecue

Sear the kangaroo for a couple of minutes on all sides. Remove from grill and rest it on a cake rack sitting on a plate. Cover tightly with foil and leave in a warm place to rest for 10 minutes. On top of the barbecue lid is a good place.
IF YOU LIKE THIS RECIPE YOU SHOULD ALSO TRY THE RARE SADDLE OF KANGAROO, KANGAROO TAIL MANDARIN BUN…CLICK ON THE IMAGE

to serve

It drives me nuts to see kanagroo slices the wrong way by chefs. Cut across the grain not with the grain.

Make a sandwich with layers of salad ingredients and kangaroo, garnishing the top with the fried shallot and mint. Drizzle the chilli oil and tuck the lime wedges at the back and serve.

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