By Avalon Karatau
Roos' gone Quongdong.
6/03/2023 at 5.01am
Many communities across Australia have been harnessing the powers of native ingredients for tens of thousands of years, by using native produce – whether sea creatures, land animals, insects, or plants – for both food and medicine.
Today “bush tukka”, as it’s known, is increasingly being featured by us at Craigmuir Lake House in our Kalimna cooking classroom with our staying guests, Creating three menus and cocktails for their own passion for the Australian bush. Today we are going to combine two well-known ingredients.
To create this meal. You can find this recipe on www.craigmuirlakehouse.com
Preheat oven to 160C
For the Native Dukkah, line two separate baking trays with baking paper. Spread sesame seeds onto one tray and chopped macadamia nuts onto the other. Place both trays into the oven and roast until golden, about 4-6 minutes for the sesame seeds and a further 1-2 minutes for the macadamias. Remove trays from oven and allow seeds and nuts to cool completely.
Reserve 50g roasted macadamias for Parsnip and Macadamia Purée and set aside. Place remaining roasted macadamias into a food processor with toasted sesame seeds and lemon myrtle powder. Blitz to a coarse crumb then transfer to a bowl and season with salt flakes. Set aside.
For the Muntrie Pickle, combine white vinegar, apple cider vinegar, sugar, salt, pepper and mustard seeds in a small saucepan. Place over a medium heat and cook until sugar has dissolved. Remove from heat and allow to cool.
Place diced pear and muntries into a small bowl. Once pickling liquid has cooled slightly, pour over the muntries and pear and set aside to pickle.
For the Wattleseed Sauce, heat 20g of the butter in a medium fry pan over medium heat. Trim kangaroo pieces and set aside for later use, reserving trimmings. Add trimmings to the frypan with shallots and fry until caramelised. Add red wine and stock and cook until reduced by half. Strain into a clean saucepan, add wattleseed and port, then place back onto medium heat and reduce until thickened and syrupy. Add remaining 10g of butter and stir until completely melted. Strain through a sieve lined with muslin cloth then transfer to a piping bag. Set aside until required.
For the Parsnip and Macadamia nut Purée, place milk and 200ml water into a medium saucepan over medium heat and bring to the boil. Once boiling, add parsnip and onion and cook until tender, about 10-12 minutes. Strain parsnip and onion into a clean bowl, reserving cooking liquid in a clean bowl. Place parsnip and onion into a food processor with the cream and butter. Add half of the reserved roasted macadamia nuts and blitz until smooth. Use some of the reserved cooking water to loosen the purée if required. Pass through a sieve into a clean bowl and stir in remaining roasted macadamia nuts. Transfer to a piping bag and set aside, keeping warm until needed.
For the Kangaroo, heat a medium frypan over medium heat. Season kangaroo fillets on both sides with salt and pepper. Add olive oil to the pan then add fillets and sear for 4 minutes. Turn fillets and sear on the other side for a further 4 minutes. Seal edges then remove from heat and place onto a chopping board. Cover fillets with aluminium foil and allow to rest for 8 minutes.
Once fillets have rested, uncover and use paper towel to pat away excess moisture. Spread Native Dukkah onto a plate then add fillets and turn to coat evenly. Carefully slice each fillet into 6 x 1cm thick pieces.
To serve, snip the tip of the piping bag of Wattleseed Sauce to 5mm wide and pipe odd sized dots in a crescent shape around one side of the plate. Snip the tip of the piping bag of Parsnip and Macadmaia Purée to 1cm wide and pipe three mounds 1.5cm apart at one end of the crescent of Wattleseed Sauce. Place sliced Kangaroo pieces onto the side of each mound of purée. Arrange baby rocket and native violets in between the slices of kangaroo. Sprinkle some drained Muntrie Pickle on the inside of the crescent.
Ingredients Native Dukkah
15g sesame seeds
75g macadamia nuts, roughly chopped
3g dried lemon myrtle powder
½ tsp salt flakes
70ml white vinegar
70ml apple cider vinegar
3 tsp sugar
pinch black pepper
1 tsp yellow mustard seeds
½ packham pear, peeled and finely diced
30g unsalted butter
2 x 180g fillets kangaroo, untrimmed
1 small shallot, finely diced
½ cup red wine
1 cup beef stock
½ tsp ground wattleseed
½ cup port
Reserved trimmed kangaroo fillets
salt and pepper, to season
1 tbsp olive oil
Salt and pepper, to season
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