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Beetroot Cured Kingfish, Wattleseed Lamb Backstrap, Saltbush Dumplings, Mushrooms, Warrigal Greens, Miso
Recipe by Jess Hodge
This bento box featuring cured kingfish and lamb is accompanied by native ingredients including saltbush, wattleseed and Warrigal greens.
- Steps
- Ingredients
Ingredients
Wattleseed Sous Vide Lamb
Beetroot Saltbush Cured Kingfish
Saltbush Warrigal Greens Dumplings
Sauteed Mushrooms
Dipping Sauce
To taste
To garnish
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Steps
- Fill a sous vide machine with water and heat to 48°C. Prepare a hibachi or coal BBQ, if using.
- For the Lamb Backstrap, rub lamb with olive oil, salt and pepper and coat with wattleseed. Place into a sous vide bag along with additional olive oil and vacuum seal.
- Cook lamb in sous vide machine for 15 minutes. Remove from the water and set aside to rest.
- Finish lamb on hibachi or hot griddle pan over high heat for 1 ½ minutes on each side. Rest for 10 minutes before slicing into 5mm thick strips.
- Heat a thin layer of oil in a deep frypan over medium high heat. Cook the saltbush leaves then the mint leaves for 1 ½ minutes. Set aside on paper towel to cool and crisp.
- For the Kingfish, place ingredients except fish into a shallow tray and mix to combine thoroughly. Add the Kingfish and press the curing mixture all over the fish. Transfer fish and curing mixture into a sous vide bag ensuring the outside of the fillet is completely covered. Seal and place in fridge for 1 hour.
- Remove fish from bag and rinse with water. Pat dry and slice thinly. Top with native violets to serve.
- For the Dumplings, combine flour, wattleseed and salt in a bowl. Gradually add water, combining as you go to achieve a dough consistency. Knead until smooth and rest for 30 minutes.
- For the filling, finely chop saltbush, warragal greens and chilli. Combine in a bowl with olive oil. Season lightly with salt and pepper.
- Once dough has rested, roll out dough by hand or use pasta roller to achieve a consistent thickness. Cut eight 10cm rounds from dough. Place a heaped spoonful of filling in the centre of each round. Fold dumpling wrapper over to enclose the filling. Press out any air then seal (with a little water if required) and pleat the edges.
- Place vegetable oil into non-stick frying pan over medium heat. Add dumplings and cook until bases of dumplings are golden, about 5 minutes. Add ¼ cup water and immediately cover pan with a lid. Cook until water has evaporated, about 7-10 minutes. Remove pan from the heat.
- For the Mushrooms, heat oil in a frypan over medium high heat. Add the mixed mushrooms and cook over medium heat for 5-10 minutes until mushrooms absorb oil but still hold their shape.
- Add miso to pan and toss mushrooms through.
- Add warrigal greens and sauté for 1-2 minutes. Remove from heat.
- In a small saucepan heat oil to 180C. Add enoki mushrooms and fry until golden and crispy, about 5 minutes. Remove from the oil and place onto paper towel. Season with salt while hot.
- For the Dipping Sauce, combine ingredients in a small bowl and stir to combine.
- To serve, place each element into a compartment of a bento box. Top the sauteed mushrooms with the fried enoki.
