Macadamia-Crusted Kangaroo Medallions with Bush Tomato Chutney

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Seared kangaroo medallions coated with crunchy macadamia nuts, paired with a tangy and sweet bush tomato chutney that highlights Australian native flavors. This australian-inspired beef ready in about 45 minutes blends 3 oz each kangaroo medallions, chopped macadamia nuts, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 4 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: To make the bush tomato chutney, soak 1/2 cup dried bush tomatoes in 1/2 cup hot water for 20 minutes until softened. Drain and roughly chop.
  2. Step 2: In a saucepan, heat 1 tbsp olive oil over medium heat. Add 1 small finely chopped onion and sauté for 5 minutes until translucent.
  3. Step 3: Add the chopped bush tomatoes, 2 tbsp brown sugar, 1/4 cup apple cider vinegar, 1 tsp grated ginger, and 1/4 tsp chili flakes. Simmer gently for 20 minutes until thickened, stirring occasionally. Remove from heat and cool.
  4. Step 4: Season 8 kangaroo medallions with 1 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Chop 1 cup macadamia nuts finely and press the nuts onto both sides of each medallion to form a crust.
  6. Step 6: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the medallions and sear for 2-3 minutes per side until medium rare and the crust is golden.
  7. Step 7: Serve the macadamia-crusted kangaroo medallions warm with 1 cup bush tomato chutney on the side.

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Frequently asked questions

How long does Macadamia-Crusted Kangaroo Medallions with Bush Tomato Chutney take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Macadamia-Crusted Kangaroo Medallions with Bush Tomato Chutney?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Macadamia-Crusted Kangaroo Medallions with Bush Tomato Chutney?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Macadamia-Crusted Kangaroo Medallions with Bush Tomato Chutney for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Macadamia-Crusted Kangaroo Medallions with Bush Tomato Chutney?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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