Grilled Emu Fillet With Riberry Sauceaustralian, emu, grilling recipes, main dish, sauces 600 gram emu fillets 2 teaspoons cardamom pods 1 tablespoon ground coriander 1/2 teaspoon five-berry mixture or mixed pink and green peppercorns ground 3 cloves garlic 80 milliliters raspberry vinegar; (1/3 cup) 750 milliliter good beef stock; (3 cups) 1/2 teaspoon mustard seed oil 1 150 gram rib erries; (available frozen from specialty food stores stocking bush tucker products) Trim any sinew or "silver" skin from fillets. Using a mortar and pestle, pound cardamom pods to release seeds; discard pods. Add coriander, berry mixture, garlic and vinegar and pound to a paste. Spread over fillets, cover and stand at room temperature for 1-2 hours. Reduce beef stock by boiling to about 375ml (1 1/2 cups). Keep warm. Brush a cast-iron grill pan (with removable or ovenproof handle) with mustard seed oil and heat on top of the stove until very hot. Cook fillets for 1 minute on each side. Transfer pan to a 220C oven and bake for 5 minutes - no longer. Remove pan from oven, transfer fillets to a warm plate and stand for 5 minutes, Add the thawed riberries to reduced stock and bring to the boil. Serve meat sliced thinly on the diagonal, with sauce spooned over. Note 1: Five-berry mixture is black, white, pink, Jamaica and green peppercorns, with coriander seeds, and is sold as such. Note 2: A range of products is available by mail order from Bush Tucker Supply Australia, PO Box B103, Boronia Park, NSW 2111, (02) 817 1060, fax (02) 817 3587. Bon Appetit - Exec.Chef Magnus Johansson Source: Australian Gourmet Traveller July '94 |
