Sometimes all you just want a juicy steak. Unfortunately, with high cholesterol, that isn’t a great idea. Enter kangaroo – juicy, meaty, tasty, and best of all, lean.
2 Kangaroo fillets
2 fresh beetroots
A handful of green beans
Salt and pepper
Fat-free skim milk
1 tbsp Flora Pro-Active Light
- Marinate the kangaroo fillets with plenty of salt, pepper, garlic salt, fresh rosemary, and some olive oil. Put aside.
- Trim off the beetroot leaves and scrub the beetroots clean under the tap. Wrap individually in foil and pop in the oven on 180 degrees for one hour.
- Peel and chop the potatoes. Pop into a saucepan, add a sprig of rosemary, salt and water. Cover and bring to the boil.
- Warm a saucepan on high heat, spritzed with olive oil spray. Pop the kangaroo fillets onto the hot pan to sizzle. Sear on each side to seal the meat. Cook for five minutes and put aside to rest. This will ensure your kangaroo is still lovely and pink in the middle – essential when cooking such a lean meat!
- Meanwhile, trim the green beans and pop into a salted pot of water on high heat. Remove when the beans are cooked to your liking.
- When the potatoes are cooked, drain, and return to the saucepan. Add a tablespoon of Flora Pro-Active Light, salt, pepper, and a glug of skim milk. Use a potato masher until you’ve achieved the desired consistency.
- Remove the beetroots from the oven and carefully peel and cut into quarters. Wearing gloves for this part will help you to avoid staining your hands!
- Slice the rested kangaroo into bite-sized pieces.
- Arrange the kangaroo, mash and beans on the plate, using the mash as your base, and finishing off the plate with a spoonful of resting juices and cooked rosemary on top of ‘roo.