210g Poachers Pantry kangaroo prosciutto
4 baby turnips
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
3 egg yolks
2 cloves of garlic, minced
2 tbsp dijon mastard
550ml vegetable oil
6 sprigs chervil, chopped
2 sprigs parsley, chopped
2 springs tarragon, chopped
salt & pepper to taste
Saute onion until soft, add beetroot, apple, red wine, vinegar, sugar and water.
Simmer on low heat 50 to 55 minutes.
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.
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.