Australian Gourmet Traveller - (10)October 2020 (1)

Scallopsinpaperbarkwithsake,

pepperberryanddesert lime

SERVES4 // PREPTIME 25 MINS// COOK 10 MINS

“PaperbarkhasbeenusedinAboriginalcookingforgenerations,”

saysLukeBourke.“Itbringsa reallysmokyflavourandalsoprotects

themeatfromovercooking.”Youwillneed4 largepieces of

paperbark, approximately 20cm x 60cm (see note).

16 cleanedscallopsonthe

half-shell

80 ml(⅓cup)extra-virgin

oliveoil

1 tbspgroundpepperberries

(seenote)

2 tbspsake

60 gmdesertlime(seenote),

thawed,finelychopped

80 gmsaltbush(seenote)

60 ml (¼ cup) vegetable oil

1 Soakpaperbarksheets

ina largebowlofcoldwater.

2 Preheata barbecueor

char-grillplateoverhighheat.

Drainpaperbarkandtopeach

sheetwith4 scallops.Drizzle

with1 tbspoliveoil,sprinklewith

pepperberryandsaltflakes.

Coverwitha sheetofbaking

paper,thenfoldoverpaperbark

(orplacea smallerpieceontop)

toforma parcel.Securewith

kitchenstringormetalwire.

Barbecue for 5 minutes.

3 Combinelimeandremaining

oliveoilin a bowl.

4 Heatvegetableoilina frying

panovermedium-highheat.

Cooksaltbush,inbatches,

stirringuntilcrisp(1 minute).

5 Carefullyopenpaperbark

parcels.Spoonoverlime

dressing,drizzlewithsake

andtopwithsaltbushtoserve.

NotePaperbark,desertlime

andsaltbushareavailablefrom

TwoProvidores(twoprovidores.

com.au)andothernative-

ingredientspecialists.If your

paperbarksheetsaresmaller

thanrequired,improviseby

using2 smallersheets.If using

barkyou’vegathered,place

sheetsin thefreezerfor1 hour

tokillanyinsects.Rinseunder

coldwater,thensoaksheetsas

perrecipe.Pepperberriesare

availablefromHerbie’sSpices

(herbies.com.au)andother

specialist food stores.

Kangaroowithbeetroot

SERVES4 // PREPTIME 30 MINUTES// COOK1 HOUR 10 MINS

“Inthisdish,wetriedtoincorporateskillswelearntatRockpool,”

saysSamuelBourke.“Forexample,usingoneingredientto

showcaselotsofdifferent elementsandflavours.”Picturedp79

100 gmmacadamias

200 gmculturedbutter,chilled,

chopped

25 mlmerlotvinegarorother

agedred-winevinegar

800 gmkangaroofillets

1 tbsp(10gm)pepperberries

(seenote)

1 tspgroundlemon myrtle

(seenote)

20 gmsaltflakes

60 ml(1/4cup)extra-virgin

oliveoil

Vegetableoil,fordeepfrying

3 babygoldenbeetroot,

shaved

400 gmwarrigalgreens,trimmed

3 radicchioleaves

Red-veinedsorrel,fennel

frondsandedible flowers,

toserve

WINE-POACHEDBEETROOT

750 mldrywhitewine

2 bayleaves

1 tspblackpeppercorns

2 garliccloves,smashed

4 beetroot (800gm), peeled

1 Forwine-poachedbeetroot

combinewine,bayleaves,

peppercorns,garlicand½tsp

saltflakesina saucepanover

mediumheat.Addbeetrootand

simmer,covered,untiltender

(35-40minutes).Setasideto

coolslightly.Drain,reserving

200mlliquid.Thinlyslice

1 beetrootandsetaside.

2 Meanwhile,pulsemacadamias

ina foodprocessortocoarse

crumbs.Seasonwith½tsp salt

flakesandsetaside.

3 Forbeetrootpurée,blend

orprocessremainingpoached

beetrootuntilsmooth.With

motorrunning,graduallyadd

40gmbutter.Addvinegar,a pinch

ofsugarandseasontotaste.

Processuntilverysmooth.

Setasideina warmplace.

4 Removesinewfromkangaroo

andreserve.Trimendsoffillets

sotheyareaneventhickness

(reserve trimmings). Grind

pepperberriesin spicegrinder

ormortarandpestle,thenstir

in lemonmyrtleandsaltflakes.

Place2 tbspspicemixand

kangarooin a bowl,rubbing

in spicemixtocoat.

5 Heat2 tspoliveoilin a frying

panoverhighheat.Cook

reservedkangaroosinew

andtrimmingsuntilbrowned

(2-3minutes).Add200ml

reservedbeetrootpoaching

liquidandsimmeruntilreduced

(3minutes).Removefrom

heatandgraduallywhiskin

remainingbutteruntilmelted

andsmooth;donotboil.Season,

thenstrainsaucethrougha fine

sieve.Setasideandkeepwarm.

6 Linea traywithpapertowel.

Heatvegetableoilina small

saucepanovermediumheat

to190°C.Deep-frybabygolden

beetroot,inbatches,untillight

goldenandcrisp(30seconds).

Drainonpreparedtray and

seasontotaste.

7 Heat1 tbspoliveoilina large

fryingpanoverhighheat.Cook

kangaroo,inbatches,turning,

untilbrownedalloverand

medium-rare(2-3minutes).Set

asideina warmplacetorest.

8 Heatremainingoliveoilina

largefryingpanoverhighheat.

Cookwarrigalgreens,stirring,

untilwiltedandexcessliquid

evaporates(3minutes).Season.

9 Separateradicchioleaves.

Usinga 4cmcutter,cutout

rounds.Dividebeetrootpurée

amongplates,topwithsliced

kangaroo,warrigalgreens,

radicchiorounds,golden

beetrootandreservedsliced

beetroot.Scatterover

macadamia,sorrel,fennel

frondsandflowers.Drizzle

withbeetrootsaucetoserve.

NoteGroundlemonmyrtle

andpepperberriesare

availablefromHerbie’sSpices

(herbies.com.au)andother

specialist food stores.

88 GOURMET TRAVELLER