Cooked - Kangaroo Tartare - Chef Recipe By Dario Nencioni

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Kangaroo Tartare - Chef Recipe By Dario Nencioni

1.0

"A fusion of my childhood memories expressed by the butter French brioche, with a twist of Australia using the kangaroo loin for the tartare" - Chef Dario Nencioni

Brioche loaf

100g cultured unsalted butter

120g kangaroo loin

4g shallot

4g chives

3g mixed nuts

10g anchovy dressing

10g extra virgin olive oil

7g smoked paprika chorizo mayo

10g pickled radish

2 fillets Italian anchovy

100g canola oil

50g Spanish chorizo

200g mayonnaise

2g smoked paprika

For the anchovy dressing: Infuse the anchovies in the canola oil at 70 degrees for 5 minutes.
For the chorizo mayo: Place all ingredients in a Thermomix blender and blend until combined.
For the kangaroo tartare: Cut the brioche into 3cm by 8cm bricks, toast in butter and set aside.
Cut the kangaroo loin into small cubes.
Thinly slice the shallot, chives, nuts and pickled radish.
In a medium bowl mix the kangaroo, shallot, chives, nuts, anchovies dressing and olive oil.
Make a quenelle with the mixture and place on top of the toasted brioche.
Dress with the chorizo mayo.
Place the pickled radish on top.
Garnish with a sprinkle of chives.

Course🍤Appetizer

Diets🥩Carnivore...

CategoryTartare

CuisineFusion

Occasions👨‍🍳Gourmet🎉Special Occasion

Season🔁Year-round

DifficultyHard ⏰ 15m

Created 78 weeks ago

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