Peppered Roo Fillet With Choy Sum & Corander Pesto

• 4 kangaroo fillets
• 2 bunches choy sum Baby
• 1 chilli Yellow, sliced
• salt
• pepper
• 2 bunches coriander
• Parmesan cheese Grated packed
• 1 clove garlic crushed
• olive oil
• pine nuts
• chilli powder
• salt
• pepper

1. Rub Kangaroo with small amount of olive oil and crack black pepper and Salt onto sides of each fillet as if making a pepper steak. Cover and set aside.
2. Chop Coriander and put all other ingredients for the pesto into a blender and pulse until mixed well but still a bit chunky. I have not given measurements as its best to make it to your own taste.
3. Bring a pot of salted water to the boil, and at the same time heat a fry pan until very hot and ready for the roo. Pan fry the roo for 3.5 mins each side for a nice medium rare fillet. Remove roo from pan and set aside to rest.
4. While the fillets are resting, place choy sum into boiling water and blanch for about 4 minutes or until a nice bright green colour. Drain and divide among the 4 plates.
5. Slice the Kangaroo Fillets and arrange on top of the choy sum.
6. Place a tablespoon of pesto on each plate and garnish with sliced chilli. Serve.

kangaroo fillets, choy sum, chilli, salt, pepper, bunches coriander, parmesan cheese, garlic, olive oil, nuts, chilli powder, salt, pepper

Taken from www.yummly.com/recipe/Peppered-Roo-Fillet-With-Choy-Sum-_-Corander-Pesto-1692938 (may not work)