Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serve: 4 people
Ingredients
- 1 lb 5 oz kangaroo loin (or beef loin) cut into medallions weighing 50 g each
- 2 ActiFry spoon red plum jelly
- 4 fl oz red wine Cabernet Sauvignon
- 9 fl oz thickened veal stock
- 1 ActiFry spoon macadamia nut oil
- just under 1 oz macadamia nuts (or almonds), coarsely chopped
- salt and pepper
- crushed black peppercorns
Preparation
1. Heat the macadamia oil in the ActiFry and add the nuts to brown. Drain.__ 2. Put the seasoned kangaroo or beef in the ActiFry that is still hot and brown well. Cook for about 5 minutes so they are still rare, since you will cook again at the end of the recipe.__ 3. Remove them from the ActiFry. Add the crushed peppercorns. Add the red wine and reduce a little. Add the veal stock and reduce again. Add the plum jelly.___ 4. Reheat the kangaroo (or beef) meat in the sauce and serve with the sauteed macadamia nuts.