| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Australian |
Australian, Emu, Main dish |
4 |
Servings |
INGREDIENTS
| 600 |
|
Emu fillets |
| 2 |
t |
Cardamom pods |
| 1 |
T |
Ground coriander |
| 1/2 |
t |
Five-berry mixture or mixed |
|
|
pink and green |
|
|
peppercorns |
|
|
Ground |
| 3 |
|
Cloves of garlic |
| 80 |
|
1/3 cup raspberry vinegar |
| 750 |
|
3 cups good beef stock |
| 1/2 |
t |
Mustard seed oil |
| 150 |
|
Riberries, available frozen |
|
|
from specialty food |
|
|
stores |
|
|
stocking Bush |
|
|
Tucker products), Tucker products |
INSTRUCTIONS
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.
Submitted By SHERREE JOHANSSON On 09-01-94 Posted to MM-Recipes
Digest V3 #280 Date: Sun, 13 Oct 1996 04:28:24 -0500 From:
hartman@indy.net (John Hartman)
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