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Ингредиенты
- 1 x 200 gm Kangaroo Striploin 200 gm
- 1 x capsicum Basil
- 2 clv garlic Thyme
- 1 x Spanish onion Cracked pepper
- 6 x Calamata olives Salt
- 1 x baby eggplant Pine Nuts
- 1 x zucchini large potatoes 2 garlic cloves Balsamic vinegar Extra virgin olive oil
Инструкции
- 1. Boil potatoes with garlic, when ready mash adding balsamic vinegar and extra virgin olive oil to taste
- 2. Roast and peel capsicum
- 3. Saute/fry eggplant, onion and zucchini, allow to cold marinate with oil basil, thyme and seasoning
- 4. Puree basil and extra virgin olive oil, strain to remove leaves
- 5. Pan sear Kangaroo striploin then place in oven until medium rare, allow to rest for 3-4 min
- 6. Place potato in middle, cut striploin finely on long angle and drape over
- 7. Garnish with roasted salad and drizzle with basil oil
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 405g | |
| Calories 89 | |
| Calories from Fat 5 | 6% |
| Total Fat 0.65g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 948mg | 27% |
| Total Carbs 19.53g | 5% |
| Dietary Fiber 5.1g | 17% |
| Sugars 9.51g | 6% |
| Protein 4.8g | 8% |
