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Kueh Pie Tee, Emu Tartare, Sunrise Lime “Sambal”, Pepperberry Salt
Recipe by Audra Morrice
Try Audra Morrice's Kueh Pie Tee, Emu Tartare, Sunrise Lime “Sambal”, Pepperberry Salt today!
- Steps
- Ingredients
Ingredients
Pie Tee Cups
Sunrise Lime Sambal
Ooray Syrup
Pepperberry Salt
Warrigal Greens and Saltbush Tempura
Emu Tartare
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Steps
- For the Pie Tee Cups, grind the pepperberries in a mortar and pestle. Set aside for elements throughout the recipe. Sift the pepperberries to separate the course and finely ground. Set both aside.
- Place all the remaining ingredients in a bowl, with a pinch of salt and whisk until smooth - avoid incorporating too much air.
- Allow to stand for at least 20 minutes, then stir again. Adjust with more water as required, then pass through a sieve. Set aside until ready to cook.
- Meanwhile, prepare the Sunrise Lime Sambal. Juice the Ooray plums in a juicer to yield 120ml of juice. Set 60ml aside for the Ooray syrup.
- Add oil to a small frypan over a medium heat. Add the onions and cook for 5 minutes until lightly coloured and softened.
- Add the limes and tamarind and cook for another 3 minutes.
- Add the Ooray juice, golden syrup, with a pinch of salt and finely ground pepperberries. Cook for 5-7 minutes until slightly caramelised.
- Place the mixture into a food processor and roughly blend until a chunky consistency, then return to the pan for another 5-7 minutes on a medium heat.
- Adjust the texture by adding more water or Ooray juice. Balance flavours with more golden syrup if required. The final flavours will be sweet and sour. Set aside in a small serving bowl
- For the Ooray Syrup, in a saucepan on a medium heat, melt the golden syrup and the Ooray juice. Add the limes and plums then use a fork to macerate the fruit. Taste and adjust seasonings - the flavour should be lightly sweet. Set aside in a small serving jug.
- For the Pepperberry Salt, combine the salt and finely ground pepperberry in a small serving bowl.
- For the Warrigal Greens and Saltbush Tempura, in a medium saucepan heat 9-10cm of oil on a medium heat to 170°C or heat a deep fryer to temperature.
- Take 3 tablespoons of the pie tee batter and add to a small bowl. Add 2 tablespoons of water and mix to combine.
- Lightly dredge the saltbush and Warrigal greens through the batter and deep fry until crispy. Drain on paper towels then sprinkle with the pepperberry salt while hot.
- Bring the oil back to 170°C to cook the pie tee cups and place the pie tee mould in the oil to preheat – this will make it non-stick.
- Pour the pie tee batter into a coffee mug or medium sized jug.
- When hot, remove the pie tee mould from the oil. Dab the base of the pie tee mould on some kitchen paper, then dip into batter to about 1mm below the surface.
- Lift the mould out of the batter, allow the excess batter to drip off. Place straight into the oil with the bottom of the cup facing down. Hold steady for 1 minute, then lightly shake the mould to release the cups. If it gets a little difficult, nudge it off with a pair of chopsticks. Once released, move it around the oil to ensure the entire cup is evenly browned. Cook until golden, remove and place on paper towels. Repeat with the remaining mixture, making at least 12 cups.
- To prepare the Emu Tartare, place a piece of emu fillet in the freezer and partially freeze for 15-20 minutes. Remove then thinly slice to 3mm thickness, slicing at least 12 slivers of fillet.
- Lay the pieces on a serving plate. Prior to serving, drizzle over a little olive oil and a generous pinch of pepperberry salt. Add extra ground pepperberry if preferred.
- To serve, arrange the elements on a tray, including fresh Warrigal and saltbush leaves and the pie tie cups.
- Take a pie tee cup and add a slice of emu fillet followed with the fresh and tempura leaves, sambal, syrup and a sprinkle of pepperberry salt.
