Carpaccio is a really simple and super impressive party pleaser. All you need is a great piece of meat, acid, fat and a little sweetness to make perfect mouthfuls of sweet, salty goodness. Traditionally done with beef and lemon I have mixed it up with a little Aussie Native love.
- 1kg Strip loin or fillet Kangaroo (from Parroo or Macro meats)
- 4 -6 finger limes, sliced in half
- 100g desert limes, halved or quartered
- 100g Muntries (native apple)
- 1/2 lemon, juice
- Warndu Native Thyme Oil
- Warndu Wattleseed Balsamic
- Salt and pepper to taste
- Garnish, Wild Thyme leaves or micro herbs for colour
- Take the meat from your fridge an hour before cooking to bring it to room temperature. Place it on a plate a drizzle both sides with olive oil, rubbing it evenly across the meat.
- Heat your pan until almost smoking. Place the fillet into the pan and literally cook until golden brown on all sides. You just want to sear it, not cook it. Remove and leave it to rest until cool to touch.
- With a really sharp knife slice into as thin a slices as possible. Arrange on a platter and season with salt and pepper.
- Now generously drizzle the oil and vinegar over the meat, followed by the lemon juice. Squeeze out the finger lime caviar over the slices too. They can be difficult to push out so don't be afraid to push them and then slice open lengthways to scoop out anything left post squeeze.
- Sprinkle over the desert limes, muntries and greens as garnish.