Poachers Kangaroo Prosciutto, Beetroot Relish, Turnip, Herb Cream & 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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