Categories
Native Foods Seafood

Yabby ravioli with wild lime and shiitake

Yabby ravioli with wild lime and shiitake
Ingredients
  • 30 yabbies (5 portions)
  • 100g leeks, julienne cut
  • wine glass of Vermouth
  • salt and pepper
  • 60 wonton skins
  • egg white
  • 50g onion fine diced
  • butter
  • 70ml seafood stock
  • 150ml Riesling
  • 1 litre cream
  • 1 teaspoons ground Oz lemon*
  • 15 small shiitake mushrooms
  • 30 small Wild limes
  • butter
  • ½ teaspoon sugar
  • a pinch of salt
  • * These Aussie ingredients avail here
Instructions
  1. Drop the live yabbies into a large volume of boiling water to quickly kill them. Drain and transfer to iced water to chill totally. Remove the flesh from the tail and discard the alimentary canal. Sauté the julienne leek in a little butter, add the yabby tails and Vermouth. Toss frequently until all the liquid has evaporated and flavoured the yabbies which should be half cooked at this stage. Remove yabbies and leeks and set aside to cool. Place one yabby tail and a little of the leek onto a wonton wrapper. Brush the wrapper around the yabby with egg white and set another wonton skin on top of the yabby squeezing out any gaps. Using a round cutter, cut out a circle keeping the yabby in the centre or alternatively, leave square. Put aside under a damp tea towel until ready to cook.
  2. Sauté the onion in a little butter until soft. Add the stock and wine and reduce until nearly dry. Add the cream and reduce by half. Strain through a fine strainer, return to the pan and season to taste. Remove from heat, add the lemon myrtle and whisk in a little cold butter before serving.
  3. Sauté the whole mushrooms and 6 small limes in a little butter. Add the sugar, salt and the remainder of the limes towards the end.
  4. To finish the dish, drop the ravioli into boiling salted water for 1 to 2 minutes until the wonton skin edges are al denté. Drain and set in a ring on a plate. Pile sautéed mushrooms and limes in the centre of the ring and dress with the cream sauce. Top with a sprig of fresh herb.

 

Categories
Drinks Native Foods

Wattleccino

Wattleccino
Ingredients
Instructions
  1. Bring the Wattleseed and water to the boil, then strain the liquid evenly into 4 mugs, top with whipped cream and garnish with chocolate powder or nutmeg. The leftover grounds can be frozen or used as needed in sweet or savoury crumbs, biscuits or muesli. (Serves 4)
  2. Alternative method using a cappuccino machine
  3. heaped teaspoonful of Cherikoff Wattleseed
  4. In a cappuccino machine prepare a cappuccino replacing the coffee with the wattleseed. Do not pack down. The grounds expand with heat and can block the hot water flow if too much is used. In addition, if the wattleseed is made too strong it can curdle the milk. Express wattleseed extract to fill ¾ of the cup, top with frothed milk and garnish with chocolate powder or nutmeg. (serves 1). Try using our Wattleseed extract to simplify the process even further.

 

Categories
Game Native Foods

Spicy Kangaroo Spaghetti

Spicy Kangaroo Spaghetti
Ingredients
  • 600 g kangaroo mince
  • 500 mL beef stock
  • handful of mushrooms of your choosing, sliced
  • 100 g tomato paste
  • ⅓ cup brandy
  • 4 cloves garlic, minced
  • 2 celery sticks, diced
  • 2 chillies, diced
  • 1 carrot, diced
  • 1 large onion, diced
  • 1½ tbs hot curry powder
  • freshly ground black pepper
  • sea salt
Instructions
  1. In a large sauceheat, heat some oil over a low flame. Add the onion, garlic, chillies, celery and carrot. Stir and fry for five minutes, then add a tablespoon of curry powder. Stir and fry for another five minutes, then add the mince. Stir well. Brown the mince over the course of 2-3 minutes, then add the brandy, stirring as you do. Let it reduce, then spoon in the tomato paste. Stir it in, add the stock and cover the pan. Simmer for 1½ hours, stirring occasionally. Remove the lid. Stir in the remaining curry powder. Simmer for a further 25 minutes, then add the mushrooms. Simmer for five more minutes, then cover the pan and take it off the heat. Let it sit this way while you bring some lightly salted water to the boil and cook some spaghetti. Don't cook the spaghetti according to packet instructions--use your senses by tasting the pasta when you think it's about done. It should be soft, but have just a little bite to it. Al dente. Toss the pasta and sauce together.
Notes
If you like this recipe, visit my cooking blog for more. I have recipes for meat, game, poultry and seafood, including an ever-growing collection of recipes for native and introduced species readily available in Australian butchers.

 

Categories
Game Native Foods

Simple Crocodile Curry

Simple Crocodile Curry
Ingredients
  • 800 gram crocodile steak, cut into thin strips*
  • 300 mL coconut milk
  • 2 shallots, diced
  • 2 cloves garlic, crushed
  • 2 red chillis, finely diced
  • 1 lime, juiced
  • small lump of ginger, grated
  • 1 tsp fish sauce
  • a couple of sprigs of fresh coriander, leaves picked
  • a couple of sprigs of sweet (Thai) basil, leaves picked
  • steamed rice, to serve
Instructions
  1. Heat a little oil in a fry pan over a low-medium flame. Fry shallots, garlic, ginger and chillies until they start to soften, then add the crocodile. Fry, stirring constantly, for 4-5 minutes before adding the coconut milk, fish sauce, sweet basil leaves and coriander leaves. Bring to boil then reduce heat and simmer for 2-3 minutes. Squeeze in the lime juice and give a final stir
Notes
Check out my blog at http://christaylorsrecipes.blogspot.com/ for more recipes. I have an ever-growing collection of recipes for meat, poultry, game and seafood.

 

Categories
Game Native Foods

Savoury Kangaroo Mince

Savoury Kangaroo Mince
Ingredients
  • 500g kangaroo mince
  • 3 garlic cloves chopped finely
  • 1 teaspoon chilli flakes
  • 1 tsp curry powder
  • ½ cup long grain rice
  • 1 tin tomato soup
  • 1 large onion chopped
  • 1½ cups grated carrot
  • 2 cups beef stock
  • 1 cup frozen peas and corn
Instructions
  1. Fry the onion, garlic and chilli in a little oil then add the mince and brown. Stir in the curry powder for 2 minutes. Add the rest of ingredients and simmer with no lid until all the liquid is absorbed.

 

Categories
Game Native Foods

Roo Ragu

Roo Ragu
Ingredients
  • 500g roo mince
  • 1 small Spanish onion, chopped finely
  • 1 small carrot, chopped finely
  • 1 tablespoon minced garlic
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • ½ cup beef stock
  • 1 teaspoon fresh thyme
  • ½ teaspoon chili flakes
  • 2 fresh roma tomatoes, medium dice
  • 1 tablespoon tomato paste
  • ½ cup red wine
  • ⅓ cup heavy cream
  • 1 tablespoon grated parmesan cheese
  • 1 tablespoon chopped parsley
  • Pasta to serve
Instructions
  1. Heat a medium saucepan on high heat. Season the mince generously with salt and freshly ground black pepper.
  2. When the pot is quite hot, add the kangaroo, oil and butter all at once. Allow the meat to brown thoroughly, then add the onion and carrot.
  3. Reduce heat and sweat vegetables until they are slightly caramelised, then add the garlic. When the garlic is getting aromatic, add the chili flakes, tomatoes and tomato paste. Cook for another few minutes, and then add the beef stock and wine.
  4. Cover and simmer gently for a half hour.
  5. Drop the pasta in boiling salted water. While the pasta is cooking, add the cream to the Ragù, and turn up the heat to medium low. When the pasta is ready, add it to the Ragù along with the parsley and cheese. Stir to heat through.

 

Categories
Native Foods Pork

Pork Medallions wrapped in Paperbark

Pork Medallions wrapped in Paperbark
Ingredients
  • 1 pork fillet
  • 1 apple
  • 3 pineapple rings (canned)
  • ¼ cup pineapple juice
  • 150g spreadable Kakadu plum*
  • 10g roasted macadamia nuts
  • 1 sheet paperbark*
  • 5-6g cornflour
  • 10g warrigal greens (blanched)
  • * These Aussie ingredients available here
Instructions
  1. Trim the fillet and cut into medallions, seal off the medallions in a pan and place to one side
  2. · Peel and core apple, then cut into large dices 1-2cm
  3. · Cut the pineapple rings in half
  4. · Lay out the paperbark and place the blanched warrigal greens on it
  5. · Place the medallions on top with the apple and pineapple between each one, sprinkle the macadamia nuts over this, then wrap the medallions in the paperbark. Place in the oven at 180ºC for approximately 30 minutes.
  6. Sauce
  7. · Heat the Kakadu jam in a small pan with half the pineapple juice, then thicken this using the cornflour and the remainder of the pineapple juice, add the pan juices
  8. · Cut open the paper bark and pour the sauce over the medallions, then serve

 

Categories
Native Foods Poultry

Paperbark Chicken

Paperbark Chicken
Paperbark is a natural product which is used for its visual appeal as a platter liner and for service or when used as a cooking wrap, imparts a delicate smokey flavour from oils in the paperbark. This technique is the easiest way to smoke and cook meats in bark on a hot plate, char-grill or in a pan. Paperbark is also low in tannins and while indigestible, is harmless if consumed accidentally.
Ingredients
Instructions
  1. Sear the smooth skinned outer side of the fillets in a hot oiled pan, on a hot plate or char-grill browning one side only. Remove from heat. Cut a long pocket working from the thicker end and spoon in the sauce or chutney. Place the fillet, browned side up, onto the paperbark and wrap it lengthwise then folding the ends over the browned top side of the fillet. Tie up with the string. (Note: Preparation to this stage can be done even several days in advance of service, if necessary.) Place the paperbark parcel into a very hot dry pan, onto a hot plate or over a char-grill and heat to smoking. Continue cooking to completely blacken all sides of the parcel. Test for doneness by feel then leave to rest for five minutes. For a cold dish, chill overnight at this stage, fully unwrap and fine slice to 2mm thick slices to be served cold. To serve hot, after the resting, remove any remaining string and unfold the paperbark ends. Cut these close to the fillet which will now sit browned side up. Unfold the bark further and fold back and under the fillet. Slice, plate up and serve with appropriate accompaniments.

 

Categories
Native Foods Seafood

Oysters Outback

Oysters Outback
Ingredients
Instructions
  1. Mix the akudjura with the grated cheddar cheese and top each freshly shucked oyster with two teaspoonfuls of the Outback mixture. Sprinkle with a little salt. Heat under a salamander to melt the cheese and serve.

 

Categories
Native Foods

Native Pepperberry Potato Cake

Native Pepperberry Potato Cake
Ingredients
  • 6 *native pepperberries (count the double berries as one)
  • 5g *lemon myrtle
  • 60g melted butter
  • 4 large potatoes, peeled, boiled but firm and very thinly sliced
  • 60g parmesan, flaked
  • * These Aussie ingredients available here
Instructions
  1. Squash the native pepperberries into the melted butter and add the lemon myrtle. On an oiled tray, arrange 4 piles of potato slices brushing each layer with the flavoured butter. Finish the top with the parmesan and bake at 180ºC for 15 minutes and if desired, further grill the top to brown.