Smokehouse Restaurant
Brunch Sat & Sun 9:30 – 11:00am
A la Carte Lunch Thu – Sun 11:30 – 3:00pm

Dinner Fri & Sat 6.30pm til late
Platters available
Mon – Wed 11:30 – 3:00pm
No BYO

Cellar Door and Farm Shop
Open Seven Days 9:30 – 5:00pm

 

Canberra Day Monday 9 March
A la carte lunch 11:30 – 3:00pm

Cellar Door and Farm Shop open 9.30 – 5pm

 

02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >

Kangaroo prosciutto, beetroot relish, turnip, herb cream and nasturtium

Serves 6

Ingredients

210g Poachers Pantry kangaroo prosciutto
4 baby turnips
nasturtium leaves

 

Beetroot Relish
1kg large red beetroot, diced
1 tbsp ground cumin seeds
1 Granny Smith apple, diced
1/2 Spanish onion, brunoised
250g caster sugar
125ml cider vinegar
80ml water

 

Herb Cream
3 egg yolks
2 cloves of garlic, minced
50ml vinegar
2 tbsp dijon mastard
550ml vegetable oil
6 sprigs chervil, chopped
2 sprigs parsley, chopped
2 springs tarragon, chopped
salt & pepper to taste

Method

Beetroot Relish

Saute onion until soft, add beetroot, apple, red wine, vinegar, sugar and water.

Simmer on low heat 50 to 55 minutes.

 

Herb Cream

In a bowl whisk yolks, garlic, mustard and vinegar until combined.

Slowly pour oil into mix whilst whisking until oil has emulsified.

Add chopped herbs and season.  Mix well.

Place into a piping bag.

 

Plating

Place 1 1/2 tbsp of relish in bowl, fold kangaroo prosciutto and place on and around relish.

Finely slice turnips and garnish kangaroo.

Pipe the herb cream in and around the dish.

Garnish with nasturtium leaves.

 

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