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Lemon Myrtle Emu with Emu Floss and Bush Tomato Chutney
Recipe by Sara Oteri
- Steps
- Ingredients
Steps
- Preheat oven to 180C.
- For the emu fillet, season well and rub the lemon myrtle into the meat. Set aside to marinate for 30 minutes. Heat oil in a pan and sear the emu on both sides. Transfer the fillet to the oven and cook until medium, about 5 minutes. Remove from oven, cover and set aside to rest
- To prepare the emu floss, place 1 tbsp oil in a pan and set over high heat. Sear the meat in the hot pan until caramelised. Remove from heat and shred the meat to make long strands.
- Heat remaining oil to 180C and shallow fry meat strands until crunchy, about 30 seconds. Drain, season and set aside on paper towel.
- For the chutney, toss bush tomatoes in a small pan with oil until tomatoes have blistered. Add water and simmer uncovered until tender. Add sugar and vinegar and simmer until reduced and season to taste. When tomatoes have softened, remove from heat, set aside.
- For the macadamia crumb, toast nuts in the oven until golden and transfer to a food processor. Pulse the machine until the nuts resemble a chunky crumb texture, set aside.
- To assemble, slice emu into 1cm slices and place on a plate. Sprinkle macadamia crumble over the emu and around the plate. Drizzle chutney around the plate and garnish with emu floss and lemon myrtle flowers.
