Kangaroo Nut Satay with Lemon Myrtle Rice

WHAT YOU'LL NEED

• 500g Paroo Kangaroo Striploin, sliced into strips

• 1/2 onion, finely diced
• 1 clove garlic, finely diced or puree
• 1 cup crunchy peanut butter
• 1 cup water
• 2 tablespoons of soy sauce
• Warndu saltbush and pepper berry to taste
• 1 small chilli, finely chopped (optional)
• 2 finger limes, squeezed fresh or juice half a lemon

Lemon Myrtle Rice

• 1 cup of rice
• 2 cups water
• 1 cup coconut cream
• 8 lemon myrtle leaves (whole, fresh or dried)
• Pinch of salt

HOW TO COOK IT

1. Using the absorption method: Into a saucepan add the rice, water and lemon myrtle leaves, bring to the boil. Then cook covered on low simmer. Once nearly cooked, add the coconut cream, remove from the heat, stir, cover and leave for five minutes. Remove the lemon myrtle leaves before serving.

2. In a cast iron pan heat a drizzle of oil over high heat. Cook the roo in batches just to brown, not cook through, remove and set aside.

3. Make the sauce in the same pan. Cook the onion, garlic and chilli over a low heat until soft, add peanut butter and water and stir until smooth. Remove from the heat, add the soy sauce and lime juice and stir, add roo and cook for another minute until the roo is just cooked.

    

SHOP PAROO KANGAROO