Murray Red Kangaroo (with pumpkin risotto and bush tomato chutney)

Ingredients (serve 2):

  • 1 kg Kangaroo tenderloin
  • 300 grams Pumpkin
  • 1 cup Alborio rice
  • 2 Tablespoons Red ochre bush tomato chutney
  • Salt and pepper to taste
  • 250 grams diced Spanish red onion
  • 100 grams Butter
  • 2 cloves Garlic crushed
  • 300 ml vegetable stock

Method:

  1. Roast off pumpkin, then puree to a fine consistency.
  2. Fry the butter, crushed garlic and onions. Add to the pumpkin puree with the rice, vegetable stock and bring to the boil in a saucepan over medium heat. Reduce until all the liquid is absorbed. Remove from heat.
  3. Rub the kangaroo tenderloin with the crushed garlic. Seal the kangaroo tenderloin in a frying pan with the butter. Season with salt and pepper to taste. Remove from frying pan and place in 220 degrees Celsius oven for 5 minutes.
  4. Remove from oven and allow to rest for 5 minutes. Cut into thin slices and serve with the risotto and Red Ochre bush tomato chutney.
  5. Enjoy.
We gratefully acknowledge this contribution from Matthew Lewis and Tim Higgs of the PS Murray Princess on the Murray River in South Australia.

Chicken in Batter (Croquettes de Volaille)

Ingredients for Chicken Croquettes:

  • 125 grams fresh chicken fillet
  • 2 teaspoons corn flour
  • 1 tablespoon fish sauce
  • Salt & pepper to taste
  • Oil (just enough to cover croquettes during frying)

Batter:

  • 125 grams self raising flour
  • 2 eggs
  • 1 teaspoon salt
  • Water (In small quantities to obtain a thick batter)

Method:


  1. Cut chicken into approximately 1 cm (half inch) pieces.
  2. Season the chicken pieces with the fish sauce, salt and pepper. Set aside to absorb seasoning. Be careful not to add too much salt.
  3. Beat up the 2 eggs and 1 tablespoon water.
  4. Mix the flour and salt. Gradually blend in the egg mixture. Add water little by little to obtain a thick batter consistency. It should just run off slowly from a tablespoon.
  5. Add the corn flour to the chicken pieces and mix thoroughly. Mix the chicken pieces into the batter to uniformly coat every chicken piece.
  6. Heat oil (enough to cover croquettes during frying) in a deep frying pan to simmering point. Reduce heat to low.
  7. Spoon out the chicken pieces one at a time with a batter coating and drop into the simmering oil. Cook to a light golden brown colour.
  8. Remove cooked croquettes, drain and serve hot with chilli sauce or sauce d'ail 

Seafood Mornay of Western Fisheries

Ingredients for Seafood Mornay:

  • 200 gm green prawn cutlets (de-veined)
  • 200 gm scallop flesh
  • 100 gm squid tube, cut into rings or quartered
  • 300-400 gm firm fleshed white fish (cod, kingfish, snapper)
  • 1 litre water
  • 1 litre milk
  • 100 gm grated cheese (cheddar, fresh Parmesan, Gruyere, Swiss)
  • 1 onion, diced finely
  • 2 cloves garlic, crushed
  • 1 glass Riesling or Semillon
  • Pinch se salt & white pepper
  • 1 tbsp olive oil
  • 2 sticks celery, finely sliced
  • 1/3 bunch spring onions, finely sliced
  • 1 sprig dill

Method:

  1. In a pot bring 1 litre of water to a simmer. Season with a glass of white wine, sea salt & half a lemon. Gently poach all the seafood in turn. Remove and cool in cold water. Drain. (remember cook until just done.) Add milk to seafood stock and thicken as per bechamel recipe.
  2. In a heavy-based frying pan, saute, without colouring, the onions garlic and celery in olive oil.
  3. Add cooked drained seafood and then add enough Mornay sauce to cover generously. Mix gently through, add seasoning if necessary and half of the grated cheese. Mix in the spring onions.
  4. Pour into a casserole dish, sprinkle with remaining cheese and bake in the oven until the top is golden brown – approximately 30 minutes. Garnish with fresh dill and serve.

Note: If sauce is too thick add a splash of milk or white wine. A good slurp of cream will add another creamy texture (you probably have gathered by now that this is not a recipe approved by the Heart Foundation).

Accompaniment

Oven baked rice pilaf is a great partner for all Mornays.
We gratefully acknowledge this contribution from Rae Burrows, Western Fisheries, Western Australia.

RED CURRY SCALLOPS (with MANGO and MINT SALSA)

Ingredients for Red Curry Scallops:

  • 1 tablespoon oil 
  • 1 tablespoon red curry paste
  • 2 teaspoons fresh ginger, grated
  • 150ml coconut cream
  • 2 tablespoons palm sugar
  • 6 scallops on half shell
  • 24 scallops, without shell (approx. 400g)

Ingredients for Mango and Mint Salsa:

  • 2 mangoes, finely diced
  • 2 tablespoons fresh mint, chopped
  • ½ small red onion, finely chopped
  • 2 tablespoons lime juice

Method:

  1. Heat oil in small pan.
  2. Cook paste and ginger until fragrant.
  3.  Place mixture in small bowl and add coconut cream and palm sugar.
  4. Remove scallops from shells, wash & dry shells.
  5. Combine scallops and red curry mixture, mix well and stand for 1 hour. (Follow link for red curry recipe).
  6.  Cook scallops on heated, oiled chargriller about 1 minute each side.
  7. Place spoonfuls of salsa in each shell.
  8.  Top with scallops.
  9.  For salsa - combine all ingredients in small bowl.
Notes: If mango is out of season, 1 fresh pineapple or green papaya may be substituted in the salsa.  If using papaya, coriander can also be substituted for the mint.

We gratefully acknowledge this contribution from Christina Kourea & Roberta Muir, Sydney Seafood School Manager, Sydney, New South Wales,  Australia.

Baked Chicken with Potatoes

Ingredients for Baked Chicken with Potatoes (makes 10 tablespoons):

  • 1 X 1.5 kg chicken
  • 5 potatoes, cut into wedges
  • 125 ml (1/2 cup olive oil)
  • 1/2 cup grated pecorino cheese
  • 1/2 cup breadcrumbs
  • 2 cups peeled, seeded and chopped tomatoes
  • 2 tablespoons dried oregano
  • 5 cloves garlic
  • salt and pepper to taste
  • 250 ml (1 cup) water
  • 125 ml (1/2 cup)

Method:

  1. Preheat the oven to 180 degree centigrade.
  2. Cut the chicken into pieces of equal size and place in a baking dish. Distribute the potato wedges here and there snugly, wherever they fit.
  3. Pour the oil all over.
  4. Sprinkle cheese and breadcrumbs all over, followed by tomato, oregano, garlic, salt and pepper. Finally pour in the water and wine gently, in one place so that it seeps under the chicken pieces.
  5. Cover with foil and bake for about 35 minutes. Remove the foil to brown all over until cooked.
We gratefully acknowledge this contribution from Stefano de Pieri and Mandy Foreman of Grand Hotel, Mildura, Victoria, Australia.

Tasmanian Atlantic Salmon (with a crisp lime mayonnaise)

Ingredients (Serve 2):

  • 2 X 300 grams Salmon steak (Tasmanian Atlantic Salmon)
  • 8 Fresh asparagus spears
  • 4 Egg yolks
  • 300 ml Olive oil
  • 2 Lemons
  • 2 Limes
  • 1 Tablespoon vinegar
  • Salt and pepper to taste

Method:

  1. Place egg yolks and vinegar in a mixing bowl. Squeeze the lemons and limes and add juice to the egg yolks and vinegar. Whisk together and slowly add the olive oil. While whisking the mixture, gradually add the salt and pepper to taste.
  2. Pan fry the salmon with a little olive oil. Season with salt and pepper to taste. Sear both sides and place in 200 degrees Celsius oven for 3 minutes.
  3. Blanch the asparagus boiling salty water and arrange on plate with the salmon steaks. Serve with the mayonnaise and decorate with slivers of red and green capsicum.
We gratefully acknowledge this contribution from Matthew Lewis and Tim Higgs of the PS Murray Princess on the Murray River in South Australia.

Murray Cod with Lemon, Tomato and Onions, (Mildura Grand Hotel, Victoria)

Ingredients for Murray Cod with Lemon, Tomato and Onions:


  • 2 small knobs butter
  • 4 thick slices cod or firm-fleshed white fish
  • 8 sets of 1 slice onion, 1 slice tomato and 1 slice lemon (3 mm thick)
  • 85 ml (1/3 cup) white wine
  • 85 ml cream
  • 2 tablespoons chopped wild fennel or dill or fennel tops
  • Salt and pepper to taste
 Victoria, Australia

Method:

  1. Place a baking dish over low heat and melt the butter.
  2. Add the fish, and with the help of a spatula, assemble the piles of vegetables all around. Add the wine and season lightly with salt and pepper.
  3. Place in an oven preheated to 180 degrees centigrade. After 5 minutes, pour in the cream and fennel, and continue to cook until ready-8 minutes should be enough.
We gratefully acknowledge this contribution from Stefano de Pieri and Mandy Foreman of Grand Hotel, Mildura, Victoria, Australia.