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Рецепт Kangaroo Rump With A Cumquat And Beetroot Glaze

Name: Kangaroo Rump With A Cumquat And Beetroot Glaze
Ingredients: 4 lrg potatoes; 800 gm kangaroo rump; 4 x baby beetroot (cooked peeled and cut into segments); 1 Tbsp. dijon mustard; 2 Tbsp. cracked black peppercorns; 200 ml port wine; 100 gm butter; 1 x brandied cumquat; 2 Tbsp. cumquat liquor; 2 Tbsp. light extra virgin olive oil

от Global Cookbook

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Ингредиенты

4 lrg potatoes
800 gm kangaroo rump
4 x baby beetroot (cooked peeled and cut into segments)
1 Tbsp. dijon mustard
2 Tbsp. cracked black peppercorns
200 ml port wine
100 gm butter
1 x brandied cumquat
2 Tbsp. cumquat liquor
2 Tbsp. light extra virgin olive oil

Инструкции

Rub rump with mustard and pepper.Heat oil in cast iron pan till almost smoking.Boil and mash potatoes. Add in rump to pan and quickly seal on all sides then remove to a baking tray and place in a moderate oven for 20-30 min.Rest meat in a hot place for 7-8 min.Remove fat from baking tray and deglaze with port.Add in beetroot,cumquat liquor and fast boil till reduced by half.Remove from heat and whisk the butter into the sauce.Place mashed potato on 4 plates.Slice rump (ensuring it is rare) and serve on top of the mashed potato. Pour sauce, with the beetroot ,over the meat then top with whole cumquat.