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Mondays, Tuesdays & Wednesdays | TV2

Ep33 - Bush Spiced Kangaroo

Team: Mitch & Laura

Prep: 40 mins (+3 hours chilling)

Cook: 30 mins

Serves: 4



600g kangaroo fillet

Salt and pepper, to season

100g butter

1 onion, thinly sliced

1 tsp salt

1 large red capsicum



2 tbs wattle seeds

2 dried bush tomatoes

2 tbs dried salt bush

2 tbs mild paprika

1 tbs hot paprika

1 tbs ground pepperberry

1 tbs garlic powder

1 tbs onion powder

1 dried ancho chilli, chopped



2 egg yolks

1 lemon, juiced

250ml (1 cup) macadamia oil

3 tbs Dijon mustard

1 tbs wholegrain mustard

2 tsp honey



125g plain flour, plus extra, to dust

50g butter, melted



50g macadamias, coarsely chopped, roasted

50g cherry tomatoes, halved

50g baby rocket leaves

2 tsp macadamia oil

2 tsp white wine vinegar



  1. To make dry rub, using a mortar and pestle, grind all ingredients to a powder.
  2. Place kangaroo in a shallow dish. Add dry rub and rub all over to thoroughly coat. Refrigerate, covered, for 3 hours or overnight.
  3. To make mayonnaise, process egg yolks and lemon juice in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Stir in remaining ingredients. Season and refrigerate until needed.
  4. Melt butter in a medium saucepan over medium heat. Add onion and salt and cook, stirring occasionally, for 30 minutes or until dark golden and caramelised.
  1. Place each capsicum directly over a gas flame, turning with tongs as each side blackens, until blackened all over. Transfer to a bowl, cool slightly, then rub off charred skins. Carefully cut open capsicums (juices will still be hot) and discard seeds. Thinly slice flesh, then season. Set aside.
  2. To make tortillas, combine flour and butter with 40ml water in a bowl until a soft dough forms. Turn out dough onto a lightly floured surface and knead until smooth.
  3. Divide dough into 4 portions. Roll out each dough portion into a ball and lightly flatten with your hand. Cover with a tea towel and set aside for 15 minutes to rest.
  4. Using a rolling pin, roll each tortilla into a 20cm round.
  5. Preheat a barbecue hotplate and cook tortillas until bottom surface is lightly browned and starting to bubble. Turn and cook for a further 30 seconds. Stack one on top of the other, covered with tea towel, to keep them soft and pliable.
  6. To make salad, combine nuts, tomatoes and rocket in a bowl. Drizzle with oil and vinegar. Season, then toss to combine.
  7. Bring kangaroo to room temperature before cooking and preheat a barbecue grill to medium. Add kangaroo and cook until browned on both sides and medium-rare. Transfer to a warm plate and set aside, lightly covered with foil, for 10 minutes to rest. Slice.
  8. Divide tortillas among serving plates and top with kangaroo. Place salad, onion and capsicum on top, then spoon over mayonnaise to serve.