Rubbed Kangaroo and PHILADELPHIA

Rubbed Kangaroo and PHILADELPHIA
30 Mins
Prep time
60 Mins
Cooking time
Serves 4

What you need

  • 125g PHILADELPHIA Block Cream Cheese
  • 1/4 cup olive oil
  • 1 clove garlic, crushed
  • 1 medium (300g) sweet potato, thinly sliced
  • butter and garlic spray
  • 4 x 150g kangaroo sirloin fillets or lamb backstraps
  • 2 teaspoons dried native mint
  • 200g lettuce mix
  • 1 yellow capsicum, thinly sliced
  • 1 1/2 tablespoons balsamic vinegar
  • 3 teaspoons honey
  • 1 teaspoon mountain pepper

How to make it

  1. PLACE the PHILLY block on a baking tray, drizzle with oil and top with garlic. Bake at 180ºC for about 20 minutes or until lightly golden.
  2. CUT the PHILLY into 16 pieces, and reserve oil in the pan for the dressing.
  3. ARRANGE the sweet potato slices in a single layer on a baking tray lined with baking paper. Spray well with garlic and butter spray. Bake at 180ºC for about 20-30 minutes or until crisp and golden.
  4. RUB the kangaroo fillet with the native mint. Preheat chargrill or barbecue pan until hot. Add the meat and cook for 5-10 minutes or to required doneness. Remove from heat, loosely cover with foil and let stand 2-3 minutes. Cut fillets into thin slices on the diagonal.
  5. ARRANGE the lettuce mix on to serving plates. Top with baked PHILLY pieces, sweet potato, kangaroo and capsicum. Combine the reserved oil, balsamic vinegar, honey and mountain pepper. Drizzle with dressing and serve immediately.