So I’m flying solo while the taller half is in China visiting family. I also had a chilly 4am start this morning due to Federal Budget requirements so I needed something quick and nutritious to ward off the cold. I went for baked sweet potato and spanish onion with loads of thyme served with grilled roma tomato and parmesan and rare Kangaroo fillets.
1 kangaroo fillet
1/2 a sweet potato cut into rounds
1/2 a spanish onion
2 roma tomatoes, halved
1 medium handful of thyme
1/4 a cup of parmesan
Roast sweet potato and spanish onion with thyme and olive oil for approx 40 mins on 200ºC. When nearly ready grill tomato halves topped with parmesan until tomato softens a little and parmesan goes golden in colour. Sear Kangaroo fillet for approximately 90 seconds on either side for four turns. Let fillet rest for five minutes then slice into rounds against the grain. To serve, stack ingredients together on a plate.
I love rare meat so I pour any escaping juices over the top of the finished served plate.