Australian Bush Food Recipes.pdf - Grilled Salmon with Macadamia

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Australian Bush Food Recipes.pdf - Grilled Salmon with Macadamia Powered By Docstoc
					Grilled Salmon with Macadamia Sauce
By Benjamin Christie




Ingredients
4 x 200g salmon steak
50g (1½ oz.) chopped macadamia nuts
5ml (1 teaspoon) paperbark smoke oil
pinch lemon myrtle
30g (1 tablespoon) riberry confit

For the macadamia nut sauce

5ml (1 teaspoon) macadamia nut oil
1 small onion
30ml (2 tablespoons) riesling
70g (5 tablespoons) macadamia nut butter
300ml (1½ cups) full cream
pinch of alpine pepper
pinch salt

Cooking instruction
Finely dice the onion. Place into a saucepan with macadamia nut oil on low heat and sauté until lightly golden in colour. Salt the
onions at this stage as it brings out the sweetness in them. Deglaze the saucepan with the white wine, stir to lift the pan juices
and add the cream and macadamia nut butter. (This can be made, if necessary, by blending toasted macadamia nut pieces in a
food processor for 10 to 15 minutes or until the butter forms.) Allow the sauce to simmer, and reduce until slightly thickened.
Season with alpine pepper to taste.

As a garnish, toast the chopped macadamia nuts in a saucepan on medium heat. Toss them around until the smallest pieces
are just lightly golden and then transfer the toasted nut pieces to a plate to cool.

Lightly rub macadamia nut oil over the salmon steaks, then place them onto a pre-heated BBQ or grill on medium heat. Ideally
the salmon steaks should be served medium rare which is warm inside but still dark orange-pink with the edges cooked to pale
pink. Remember that the steaks will tend to cook on a little even when removed from the heat. When cooked, remove the steaks
and brush with paperbark oil and dust with lemon myrtle.

To serve, ladle the macadamia nut cream sauce on the plate, then place the salmon on top and garnish with the riberry confit
and toasted macadamia nuts.
Kangaroo Fillet with Yakajirri Rosti
By Benjamin Christie




Ingredients 
4 × 120g (4 ounces) kangaroo fillet
30ml (2 tablespoons) mountain pepper sauce
8 quandong confit halves
1 punnet shitake mushrooms
1 punnet oyster mushrooms
1 punnet enoki mushrooms
60ml (2 fl oz.) chicken jus
pinch forest anise
pinch of salt
80g (2½ oz.) corn flour
15g (1 tablespoon) butter

For Yakajirri rosti

5g (1 teaspoon) Yakajirri
750g (1.6 pounds) Idaho potatoes
1 large egg
50g (2 tablespoons) corn flour / corn starch
2 shallots, finely chopped (or scallions)
pinch of salt
15g (1 tablespoon) butter

Cooking instruction

Begin by marinating the kangaroo fillet in the mountain pepper sauce, cover and refrigerate.

For the yakajirri rosti, start by peeling the potatoes, then grating into a bowl. Squeeze out the grated
potato of any liquid and combine with yakajirri, egg, corn flour, shallots and salt. Then on a hotplate or
skillet on medium heat melt a little butter. Using egg rings, place a little of the yakajirri potato mixture
into the egg ring. Seal both sides, then place on baking tray. When all are sealed off, bake the rosti in the
oven at 170°C until well browned.

Season the kangaroo fillet with salt and sear on grill until medium rare. Cook on each side for about 4
minutes a side, then remove and allow to rest in a warm place. Separately, start on the enoki mushrooms
by breaking them apart, dust in corn flour and deep fry till golden. Remove and allow to drain on paper
towelling.

While the kangaroo fillet is resting, melt a little butter in a sauce pan and sauté the shitake mushrooms
and oyster mushrooms. Deglaze with chicken jus then season with forest anise. Allow to simmer.

To serve slice the kangaroo fillet across the grain. To serve, place the rosti on the plate and the kangaroo
on top. Garnish with crisp enoki mushrooms and 2 quandong halves, then drizzle the prepared mushroom
sauce around the edge of the plate.
 

				
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