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Emu Carpaccio With Yam Crisps
Recipe by Callum Hann
Try Callum Hann's Emu Carpaccio with Yam Crisps today!
- Steps
- Ingredients
Ingredients
Ooray Plum Agro Dolce and Charred Pickled Onion
Warrigal Greens Emulsion
Crispy Yam
Saltbush Crisps
Pepper Berry Mayo
Damper
BBQ Yabbies
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Steps
- Preheat a hibachi or charcoal barbeque.
- Pre-heat deep fryer with oil to 180°C.
- Wrap the emu fillet in cling film and roll until a tight log is formed. Place in the freezer for 20-30 minutes, or until firm, but not fully frozen.
- Remove clingfilm from the emu and place the roll directly onto the hot coals on a hibachi or on the grill of a barbeque. Cook, turning often, for 2-3 minutes or until charred equally on all sides.
- Remove from heat, place onto a tray and freeze again for 20-30 minutes, or until firm.
- Meanwhile, for the Ooray Plum Agro Dolce and Charred Pickled Onion, add the pepperberries to a dry frypan on a medium heat and toast for 3-5 minutes until aromatic. Set aside to cool.
- Juice the Ooray plums in a juicer to yield 130g juice. Set 30g aside for the pepperberry mayo.
- Add 1g of pepperberries to a small saucepan and with the remaining 100g plum juice and the vinegar, sugar and salt. Bring to the boil and simmer for 2-3 minutes to infuse. Place the remaining pepperberries into a mortar and pestle and grind. Sift to separate the crushed pieces from the ground powder. Set both aside.
- Meanwhile, add the onion slices to a dry frypan on a very high heat and cook until well charred. Transfer to a small bowl. Pour over half of the hot Ooray plum juice mixture and allow onions to pickle at room temperature for as long as possible, but at least 30 minutes.
- Place the remaining plum juice back on the heat and reduce down to a light syrup to form the agro dolce. Strain if desired.
- For the Warrigal Greens Emulsion, prepare a saucepan of boiling water and a bowl of iced water.
- Blanch the Warrigal greens in boiling water for 20 seconds or until bright green. Drain and refresh in ice cold water. Squeeze out as much water as possible from the leaves, then place in a bullet blender with the oil. Blitz on a high speed for 3-4 minutes or until it feels warm to the touch. Allow to sit for 10 minutes to allow flavours to infuse before draining through a muslin-lined sieve over a jug
- In a bowl, whisk together the egg, vinegar, salt and pepper berries until well combined. Whisk in the Warrigal greens oil, a teaspoon at a time, until emulsified and thickened. Taste and adjust with a little salt or vinegar if needed. Set aside in a piping bag.
- For the Crispy Yam and Saltbush Crisps, use a 6cm ring cutter to cylinders from the yam. Use a mandolin to slice the cylinders into 1mm thick slices.
- Deep fry in batches for 30 seconds or until golden and crisp. Drain on a cake rack and season with salt and pepper berry.
- For the Crispy Saltbush, add the leaves to the deep fryer for 1-2 minutes until crispy. Remove and drain on paper towel. Season immediately with salt and pepper berries.
- For the Pepper Berry Mayo, remove heads and claws from each yabby and place into a saucepan with the oil. Set the yabby tails aside in the fridge.
- Cook the head and claws over medium heat, mashing down into the oil occasionally, for 15-20 minutes or until the shells are vivid red and the oil is deeply flavoured. Strain and allow to cool.
- In a bowl, whisk the egg yolks, Ooray plum juice, crushed pepper berries and salt until well combined. Add the yabby oil, a few drops at a time, whisking constantly, until a mayonnaise texture is formed. Taste and adjust with a little seasoning or Ooray plum juice if required. Set aside in a small serving bowl.
- For the Damper, combine the flour and butter in a bowl and rub in until a sandy consistency.
- Stir in the cream, milk, salt and ground pepper berries until well mixed and sticky. Divide the dough into 8 equal sized pieces. Use lightly floured hands to stick the sticky dough to each stick of strawberry gum.
- Use a metal skewer in each for extra support if the sticks aren’t thick enough to support the weight of the dough.
- Cook each damper over a high heat on the hibachi (or alternatively, cook in a heavy based frypan on a medium heat) until dark golden brown and charred all over. Before serving, remove metal skewer if used.
- For the BBQ Yabbies, place a skewer through the backside of each yabby between flesh and shell. Cook over hibachi, open fire or barbeque for 1-2 minutes each side or until shell has just coloured – if in doubt, cook for less time rather than more as the yabbies will continue to cook through once off the heat. Allow yabbies to cool enough to handle.
- Meanwhile add the oil, crushed pepperberries and salt to a small saucepan and heat gently to 40°C, just warm to the touch.
- Peel the yabbies and place straight into the olive oil. Set aside until ready to serve.
- When ready to serve, thinly slice emu carpaccio across the grain and season generously with salt. It will come back to room temperature quickly once sliced
- To serve the carpaccio, lay emu slices across serving plates. Top with agro dolce, pickled onion, Warrigal green emulsion and saltbush leaves. Serve alongside a bowl of the yam crisps.
- On another plate, arrange the yabby tails. Serve with the damper twigs and pepper berry mayo.
