John Myers
Contents
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Ingredients
Papaya salad
- 1 Pc. Papaya fresh
- 1 Pc. Diced shallot
- 2 Pc. Chopped garlic
- 2 Pc. Lime untreated
- 1 tsp Lime zest
- 4 tbsp Soy sauce
- 1 tbsp Fish sauce
- 1 tbsp Sesame oil
- 1 Pc. Chili peppers finely chopped
- 2 tbsp Palm sugar
- 2 tbsp Finely chopped coriander
Tandoori sauce
- 1 Pc. Cooked potato
- 100 ml Mayonnaise
- 1 tbsp Tandoori spice
- 1 shot Lemon juice
- 1 Pc. Chopped garlic
Emu fillet
- 400 g Emu fillets
- 2 tbsp Australian lemon myrtle
- 1 pinch Fleur de sel
- 1 pinch Black pepper
Instructions
Papaya salad
- Peel and core the papaya and cut into fine strips. Mix all other ingredients in a bowl to make a dressing. Pour over the papaya and let it steep for about an hour.
Tandoori sauce
- The tandoori moulade is made by mixing the mayonnaise and the puree of the potato. The taste is rounded off by the addition of the clove of garlic and lemon juice. Season with tandoori powder as needed.
Emu fillets
- Sear the emu fillet and then wilt it in the lemon myrtle, fleur de sel and pepper. Then cook in the oven at 68 degrees for 2.5 hours (low cooking method). Finally, arrange everything nicely.
Nutrition
Serving: 100gCalories: 276kcalCarbohydrates: 11.3gProtein: 16.3gFat: 18.4g
