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Recipes - Emu
Wok Fried Emu Fillet with Basil and Lemon Grass:
Click here for a printer friendly version of this recipe
Ingredients:
500 gr. Fillet of Emu
200 gr. Sugar Snap
40 gr. Red Capsicum
10 gr. Juice of Lemon Grass
Sprigs of Fresh Basil
Garlic Crushed
Method:
Step 1
Brown garlic with oil in wok, then put emu and sugar snap in. Quick fry in high flame. DO NOT OVER COOK.
Step 2
Then put the rest of the ingredients into the wok. Season with salt.
Serves 4
Click here for a printer friendly version of this recipe
Ingredients:
500 gr. Fillet of Emu
200 gr. Sugar Snap
40 gr. Red Capsicum
10 gr. Juice of Lemon Grass
Sprigs of Fresh Basil
Garlic Crushed
Method:
Step 1
Brown garlic with oil in wok, then put emu and sugar snap in. Quick fry in high flame. DO NOT OVER COOK.
Step 2
Then put the rest of the ingredients into the wok. Season with salt.
Warm emu salad with desert lime dressing
Serves 4
Ingredients:
400g emu fillet (finely sliced)
150g Desert Lime Marmalade
York olive oil
4 field mushrooms
¼ cup fresh coriander (finely chopped)
½ cup pilgrims balsamic vinegar
2 gourmet lettuce
½ spanish onion
100g snow peas
2 Roma tomatoes (cut into wedges)
1 roasted red capsicum (finely sliced)
1 orange (segmented)
1 full clove of garlic roasted (then sliced)
150g Desert Lime Marmalade
York olive oil
4 field mushrooms
¼ cup fresh coriander (finely chopped)
½ cup pilgrims balsamic vinegar
2 gourmet lettuce
½ spanish onion
100g snow peas
2 Roma tomatoes (cut into wedges)
1 roasted red capsicum (finely sliced)
1 orange (segmented)
1 full clove of garlic roasted (then sliced)
Method:
Heat olive oil in pan, add field mushrooms & cook gently for 3 minutes on each side. Once cooked set aside.
Place emu slices into pan, sprinkle over coriander, and add wild lime
marmalade & balsamic vinegar & seal.
Arrange all salad ingredients onto serving plates, top with cooked field mushroom and emu slices then drizzle pan juices over emu salad & serve.
Place emu slices into pan, sprinkle over coriander, and add wild lime
marmalade & balsamic vinegar & seal.
Arrange all salad ingredients onto serving plates, top with cooked field mushroom and emu slices then drizzle pan juices over emu salad & serve.
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