Going Native Master Class

• 
• Servings
  2
• Prep
  120 m
• Cook
  120 m

Recipe By: Otao kitchen

Cooking with Australian Ingredients Master Class

Smoked Kangaroo Tenderloin or Lamb Racks with Taro and Beurre Rouge 
Murray Cod or Barramundi Steamed in Banana Leaf 
Damper ‘Flatbread’ with Mountain Pepper
Bush Pesto and Goat's Cheese Dip

🍘 Damper ‘Flatbread’ with River Mint or Saltbush with Bush Paste and Whipped Goats Cheese 

This flatbread can be cooked on the grill or even directly on the hot coals of a fire. Mountain pepper gives the flatbread a subtle earthy flavour. 

Serves: makes 4 flatbreads 

Preparation Time: 15 minutes 

Execution Time: 1 hour 

INGREDIENTS 

Dry

• 185g flour 

• 3 stalks of river mint, finely chopped

• ½ tsp salt

• ½ sugar 

• ¾ tsp dry instant yeast 

Wet:

• 100g warm water 

• 1 tbsp Greek yoghurt 

• 2 tbsp olive oil 

• 30g flour for dusting 

METHOD 

1. Place all ingredients together in a mixing bowl. Incorporate with your hands until the dough forms a shaggy mass. Transfer the dough to the surface of the table. Knead the dough for 5-7 minutes or until the dough becomes smooth. 

2. Transfer the dough to a bowl lubricated with a bit of olive oil. Make sure each side of the dough is covered in oil. Cover the bowl with cling film and allow to rise for 1-1.5 hours or until the dough nearly doubles in size. 

3. Preheat a heavy bottomed pan over medium-low heat, or a grill. 

4. Divide the dough into 4 pieces. Lightly flour the surface of your work station. Place one of the pieces of dough onto the surface of the table. Lightly flour the top of the dough. Roll the dough out into a circle about 10cm in diameter. 

5. Cover the dough under a damp towel and let it rest for 10 minutes. 

6. Place the flatbread into the pan or grill and cook for about 1-2 minutes or until the dough begins to puff and rise. Flip the dough over to the other side and cook for an additional 1-2 minutes or until both sides have puffed up and are an attractive golden brown. 

7. Stack the finished flatbreads on top of each other. Rest for 2-3 minutes before serving. 

🌿 Whipped Goats Cheese and Saltbush Paste

INGREDIENTS

For the bush paste: 

• 70g salt bush, picked 

• 2 tbsp (18g) sesame seeds 

• 15g samphire

• 1 clove of garlic 

• 40ml olive oil  

For the whipped goats cheese: 

• 65g goats cheese 

• 35g thickened cream

• 1 pinch salt 

METHOD

1. To make the bush paste, place all of the ingredients, except for the olive oil, in a mortar and pestle and crush until everything forms a paste-like consistency. Slowly drizzle in the olive oil while mixing. 

2. To make the whipped goat cheese, place the goats cheese and thickened cream into a food processor and run the machine for 30 seconds to a minute, or until the mixture becomes a smooth and fluffy. 

3. Place a smear of the whipped goat cheese around the sides of a bowl. Place the bush paste in the centre, and serve the flatbread on the side. 

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🐟 Barramundi/Rockling Steamed in Banana Leaf with Finger Limes 

Steaming or grilling fish wrapped in a banana leaf, especially over fire is an excellent technique that helps seal in the natural juices and marinade inside of the fish. It also insulates the fish from the direct heat of the grill, making it less likely to overcook and dry out. 

Preparation time: 20 minutes

Execution time: 20 minutes 

Serves: 2

INGREDIENTS 

• 250g barramundi, de-boned, cleaned, divided into 2 

For the seasoning paste:

• 12 leaves (2.5g) lemon myrtle, minced finely

• 9 (10g) sprigs of samphire or wild mint (optional)

• 8 (20g) macadamia or candle nuts

• 1 clove garlic 

• 1 tsp lemon zest 

• 2 tbsp olive oil 

• ½ tsp salt 

To wrap: 

• 2 banana leaves

To Garnish: 

1 (8g) finger limes, squeezed 

METHOD 

1. Place the macadamia nuts, lemon myrtle, samphire, lemon zest, garlic, and salt into a mortar and pestle and crush until the mixture forms a paste consistency. Mix the olive oil in at the very end. 

2. Remove the paste from the mortar and pestle, and rub the fish on all sides until it is coated well. Allow the fish to marinate for 3-4 hours ideally.

3. Place a piece of the fish in the centre of one of the banana leaves, fold the left side over the fish, folding the excess over. Fold the right side over top of the fish, folding the excess over, mirroring the other side. Roll the fish in the banana leaf until the whole thing is sealed. 

4. Preheat an oven to 180c, or use the grill setting of your oven on high. Bake the fish for 15 minutes, or grill the fish over medium-high heat for 4 minutes on each side or until cooked through.

5. Slice the finger lime in half. Open up the banana leaves and garnish the fish with the segments of finger lime. Season to taste with salt. 

🥩 Smoked Kangaroo Tenderloin or Lamb Racks with Purple Sapphire Potatoes, and Taro

Serves: 2 

Preparation Time: 30 minutes

Execution Time: 30 minutes 

INGREDIENTS

• 300g kangaroo tenderloin 

• 2 cups of hickory or strawberry gum woodchips

• 200g purple sapphire potatoes, cut into large chunks 

• 100g taro potato, peeled and cut into large chunks 

• 1.5 (120g) king oyster mushroom sliced 

• 100g warrigal greens (optional, seasonal) 

• ½ head of black garlic, sliced 

• 2 cloves of garlic, crushed 

• 1 tbsp butter 

• 1 tsp olive oil 

Wattleseed salt: 

• 1 tsp wattleseed, or pepperberry crushed 

• ½ tsp sea salt 

For garnish: 

3g purple micro shiso (optional) 

30ml davidson plum jus

METHOD 

1. Prepare an oven tray fitted with a wire rack for smoking the kangaroo. Place the wood chips, and 3 sprigs of the rosemary in the base of the tray. Place a wire rack over the wood chips and rosemary. 

2. Place the fillets on the wire rack above the wood chips and rosemary. 

3. Using a torch, burn the wood chips and rosemary, and immediately cover the oven tray with a sheet of aluminium foil. Let the kangaroo smoke for 20-30 minutes, covered. 

4. To prepare the potatoes, prepare a steamer. Peel the taro potato. Steam the taro potato an purple potatoes in a steamer set over medium heat for 25-30 minutes or until fork tender. 

5. Heat a heavy-bottomed skillet over medium heat. Season the kangaroo with salt and ground wattleseed. Place the olive oil and butter into the pan, and gently brown the kangaroo fillets on all sides. Add in a tbsp of butter, the 2 whole cloves of garlic and continue to baste the kangaroo while cooking. Cook until the kangaroo reaches medium rare. Alternatively, you could pre-cook the kangaroo sous vide at 56.6C for 1 hour before searing it. Let it rest at least 10 minutes before slicing. 

6. In the same pan, gently brown the king oyster mushrooms, and taro potatoes, in butter for 2-3 minutes and season them to taste with salt and pepper.

7. Afterwards, gently saute the warrigal spinach and black garlic together with a tiny pinch of salt until they wilt lightly. 

8. To serve, place the king oyster mushroom and taro potatoes on a plate. Arrange a few slices of the smoked kangaroo on top. Place a few of the leaves of sauteed warigal spinach on top. Spoon about 40ml of the sauce over top, including some of the lemon-mrytle paste from fish recipe, and serve immediately. 

🌿 Davidson Plum Jus 

Serves:10

Preparation time: 15 minutes 

Active time: 10 minutes

INGREDIENTS

• 3L chicken stock

• 7 pc (40g) davison plum, diced finely

• 1 shallot, peeled

• ½ carrot, peeled and sliced

• 1 sprig rosemary

• 300ml red wine 

• 1 tbsp tamari 

• 1 tbsp cornstarch 

• 2 tbsp water 

• 40g butter

METHOD 

1. To make the sauce, place the chicken stock, shallot, carrot, and rosemary into a sauce pan and simmer it for 1 hour to evaporate it until it coats the back of a spoon and concentrates to become about 1L. Strain and discard the shallot, carrot and rosemary. 

2. Add in the wine and tamari and continue evaporating the sauce until it is thick again. Finally, to thicken the sauce mix 1 tbsp cornstarch with 2 tbsp water. Slowly add the cornstarch and water into the sauce until the sauce thickens enough to coat the back of a spoon. Finally, whisk in the butter. 

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Printed From otaokitchen.com.au 12/04/2024