Outback Spirit Provenance
This zesty, sweet chilli sauce is made from
unique Australian wild limes and makes
a great dipping sauce for spring rolls and
wontons, chicken strips and more.
Use as a stir fry sauce, or through any
Asian noodle- or rice-based dishes. Great
with all meats, as a pour-on sauce or added
to pan juices. http://www.outbackspirit.com.auMake the sauce first by combining the Wild
Lime Chilli Ginger Sauce and stock.
Bring to the boil and then lower the heat and
simmer until the sauce is reduced by a third.
Make the polenta by combining in a small
saucepan the polenta and the boiling
water. Add the salt and stir vigorously and
constantly so no lumps form, and bring to the
boil. Reduce the temperature and cook the
polenta for a few more minutes, continuing to
stir so that it doesn’t stick. Once the polenta
is thick, spread it on a prepared small oven
tray and smooth the polenta evenly. Let the
polenta cool to room temperature. At this
stage you should be able to slice the polenta
into wedges.
Rub the kangaroo fillet well with the Aussie
BBQ Rub, ensuring all surfaces are coated.
Rest in the refrigerator for at least 30 minutes
Heat the BBQ grill to a medium heat. Place
the steaks on the grill and for medium-
rare cook for 3–4 minutes on either side
depending on the thickness of each fillet.
for medium rare. Remove from the heat and
cover with foil for no longer than 5 minutes,
to rest the meat.While the meat is cooking, grill the slices of
polenta to warm through – this can be done
on the grill but probably easier on the BBQ
plate. Spray the plate very lightly with oil first
and they don’t need to be turned over.
Remove the fillets from the pan and add any
remaining cooking juices to the sauce. When
ready, slice the fillets on the diagonal into 3
or 4 pieces.
On each serving plate spoon on equal
amounts of sauce, place a triangle of polenta
next to the sauce and serve the kangaroo on
the sauce.More and more people are discovering how
good kangaroo meat is – it’s not only delicious
but also very lean and low in saturated fats. The
fillet is the prime cut and requires minimal
cooking. Kangaroo meat should be quite sweet
and not gamey and can now be found in many
butchers and meat departments.
BBQ KANGAROO FILLET WITH POLENTA
AND WILD LIME CHILLI GINGER SAUCE
SERVES 6
2 kangaroo fillets
2 tbsp Outback Spirit Aussie
BBQ Rub
1 ½ tbsp olive oil
Polenta with Wild Lime &
Capsicum
½ cup polenta
1 ½ cups boiling water
½ tsp Outback Spirit Wild
Herb Salt
1 tbsp wild limes, chopped
(or use lime zest and juice
if unavailable)
1 tbsp red capsicum, chopped
Sauce
150ml Outback Spirit Wild Lime
Chilli Ginger Sauce
150ml chicken stock