Mai Wama Tarnta (Southern Plains Food)

A fillet of Kangaroo seasoned native thyme, native basil, salt flat salt, mountain pepper, grey salt bush on a bed of grey and old man salt bush, quandong jam served in a wholemeal flat bread

Recipe
Serves two people
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Ingredients
• Kangaroo 1 large fillets
• Native Basil 1tsp
• Native Thyme 1tsp
• Ground mountain pepper 1 tsp
• Ground mountain leaves 1 tsp 
• Murray river salt 1/2 tsp
• Grey Saltbush leaves1cup
• Oldman Saltbush leaves 1cup
• Kurti Quandong Jam 4 tbsp
• Macadamia oil 2tbsp
• Mara Murdumurdu Flatbread Qty 4

Equipment
• Kampa kuru Saucepan
• Kuru Bowl
• Tadli tadli frying pan
• Pakipakiti knife
• Tarrayli Chopping board
• Karnkarnkati Spoon
• Pardupamamati Folk or Strainer

Prepration

1. Pre-make the Mara Murdumurdu Flatbread before making the filling. You can make the Mara Murdumurdu Flatbread 1 or 2 days before but it is always nicer fresh and warm.
2. You can buy Quandong Jam or you can make your own jam. How to make Quandong Jam. You will need a clean jam jar with a lid, spoon, a sauce pan, two cups of de- seeded fresh halved quondong fruit, half a cup of white sugar and 1 cup of water. Place the fresh quondongs in a saucepan with the water and simmer for about 15-20 minutes until the quandongs become a soft sauce. Add the half a cup of sugar and stir until the sauce becomes thick and sticks to the spoon. While the sauce is still hot, pour the sauce into a jam jar and seal the jar with the lid. When the sauce cools it will set as jam. The jam should keep in a sealed jar for 12 months. If you open the jar keep it in the refrigerator.
3. Pre-make some saltbush chips by frying a 1/4 cup of saltbush leaves in a hot frying pan with macadamia oil until the saltbush chips are crispy

Cooking

1. Prepare the salt bush by picking the soft leaves and removing the hard woody stems from the grey and old man Saltbush.
2. Take the salt bush leaves and blanch them in boiling hot water for 20 to 30 seconds. Remove the salt bush leaves from the boiling water with a strainer or a fork and place in ice cold water for 1 to 2 minutes. Blanching the salt bush will make them turn bright green. It is okay to under blanch the vegetables but don’t over blanch them because they become too soft and soggy. Drain the salt bush leaves to remove the water.
3. In a bowl add the Murray River salt powder, dried native basil, dried native thyme, ground mountain pepper berries and leaf and blend the indigenous spices.
4. Take the Kangaroo fillet and coat the meat in the indigenous spices. Let the meat marinate in the spices for an hour or more in the refrigerator.
5. Heat some macadamia oil in a frying pan until hot and place the Kangaroo in the pan. Cook the kangaroo until it is golden brown on each side and the kangaroo is cooked through. Slice the kangaroo fillet into thin strips.
6. Finally to serve. Take a warm Mara Murdumurdu Flatbread​ and fill it with the blanched saltbush and the sliced Kangaroo. Top the sliced Kangaroo with the quondong jam and garnish with salt bush chips. Season with some mountain pepper and murray river salt to taste. Enjoy!