Tanami Tartlets
(Cinnamon Myrtle Sweet Potato,  Kangaroo seasoned with Tanami Fire and Mountain Pepper served with  a dollop of Bush Tomato Jus)

INGREDIENTS
400gm Sweet Potato (peeled & roughly chopped)
4gm Cinnamon Myrtle
40gm butter
100ml cream

2 Kangaroo Fillets
4gm Salt
4gm Mountain Pepper
40gm Outback Pride Tanami Fire

40gm Bush Tomato (crushed)
160ml Game Jus (see at left)

40 pastry cases


Peel and roughly chop the sweet potato, then place into a small pot together with cold water and a little salt; bring to the boil, then simmer for 35 minutes

Season the kangaroo with salt and mountain pepper, then sear on a hot grill or BBQ and cook on the hot plate or in an oven until medium rare; season with Tanami Fire while it rests for as long as it took to cook

In a sauce pan combine crushed bush tomato with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse

Strain the sweet potato, then mash and combine with cinnamon myrtle, butter and cream

To serve, place a little sweet potato mash in the base of the tart shell, then place a slice of kangaroo on top and
finish with a drizzle of bush tomato jus.


Tanami Fire Spiced Sweet Potato Wedges

Preheat oven to 220C
Cut 4 medium sweet potatoes into wedges and toss with 2 tablespoons Macadamia Nut Oil and 2 teaspoons Outback Pride Tanami Fire in a bowl. Toss gently to coat. Line a baking tray with baking paper and place wedges on. Bake 30 mins
Season to taste.

Serve with Cinnamon Myrtle Yoghurt Dip

Roasted Tanami Fire Potatoes

Place the number of potatoes per person into alfoil add a drizzle of oil and a teaspoon of Tanami Fire Seasoning.  Bake as usual.