Earl Grey Ice Cream, Chocolate & Honey
Also includes plump & juicy Pedro Ximenez prunes.
200g kangaroo fillet
1 medium shallot
1 Tbs capers
100g sourdough bread
1 egg yolk
1 Tbs parsley
1 Tbs mustard
Tabasco sauce to taste
Pinch salt and pepper
Pinch lemon myrtle
Slice the bread and cut into 20 x 2cm rounds, shaped using a stainless-steel ring.
Brush with olive oil and bake at 180 C for 6-8 minutes until golden brown. Let cool down.
Finely cut kangaroo fillet into 5mm cubes. Finely chop shallots, capers and parsley and mix all together in a bowl.
Add the egg yolk, mustard and season with tabasco sauce, oil, salt, pepper and lemon myrtle.
Using a ring, shape the tartare mix into 20 small cylinders and carefully place onto the crispy bread rounds.
Recipe provided by French Connect Food