1 ½ tsp grated horseradish, use 2 tsp if using jarred horseradish
1 cup loosely packed wild rocket
1 tsp Dijon mustard
30ml sherry vinegar
100ml extra virgin olive oil
Prepare all ingredients as described.
Brush the kangaroo with a little olive oil. Combine the Australian Bush Pepper Blend with 1 tbsp of Kosher Salt in a bowl and press all over the meat. Heat a fry pan or grill on high and add a splash of oil. Sear the kangaroo on all sides very quickly, just to colour and caramelise – 30 seconds a side at most. Allow to cool, then very tightly wrap the fillet in cling film, pushing the pointed ends in to form a neat, cylindrical bonbon shape. Transfer to the freezer for 30 min to chill.
Meanwhile, lay a bed of rock salt down in a baking dish and place the beetroot on top. Cover in aluminium foil and transfer to a 200ºC oven for 25 min or until beetroot is just tender. Allow to cool slightly, then peel the beetroot, and slice in halves.
With a little oil in a small frying pan on medium heat, add the macadamias and lemon myrtle and toss until the nuts are golden brown and smell toasty.
Make a vinaigrette by whisking together the mustard, vinegar and olive oil with a pinch of Kosher Salt until emulsified. In a separate bowl, mix together the crème fraîche and horseradish.
Remove kangaroo from freezer and, using an extremely sharp knife, slice as thinly as possible and arrange on plates. Dot with small dollops with the crème fraîche/horseradish mixture. Toss the beetroot and rocket together with a little of the vinaigrette (just enough to lightly coat) and arrange on top of the kangaroo. Sprinkle with macadamia nuts and serve immediately.