Kangaroo Biltong Poached Yabbies Jellied Clams

Kangaroo Biltong Poached Yabbies Jellied Clams

Ingredients

    Kangaroo biltong
    (This will take about 4-6 days to cure and dry).

    • 100g kangaroo striploin
    • 2g coriander seeds
    • 2 g caraway seeds
    • 2g cumin seeds
    • 2g black pepper
    • 2g mountain pepperberries
    • 2 g fennel seeds
    • 1 g juniper berries
    • 250g rock salt

    Yoghurt sorbet

    • 175mls milk
    • 37g castor sugar
    • 50g glucose
    • 250mls Greek yoghurt
    • Half lemon juiced

    Jellied clams.

    • Jellied clams
    • 8 pcs cloudy bay clams
    • 70mls white wine
    • ¼ brown onion- sliced
    • 2 pcs garlic – crushed
    • 1 sprig thyme and parsley
    • Salt & pepper
    • 2 sheets gelatine

    Red Quinoa tabouli.

    • 80g red quinoa
    • 1 tomato- blanched, seeds removed and brunoised
    • 6 pcs flat leaf parsley- finley chopped
    • 5g zartar spice mix
    • 20mls olive oil

    Garnishes 10pcs roasted and crushed walnuts, 8 pcs snow pea tendrils

    Method

    1. Roast all spices until fragrant, blitz, Remove all sinew from kangaroo then coat with spice mix, with left over spices mix it through the rock salt, in a small tray put half of the salt mix then place the kangaroo then put the rest of the salt mix. Making sure the kangaroo is covered fully in salt, wrap put in fridge for 48 hrs, remove from salt and lightly wash of remaining salt mix, dry on towel, then wrap in muslin cloth, and tie with butchers twine and hang in cool place for 2-3 days, to serve slice very finely on slicer or with knife.
    2. To Poach yabbies add all ingredients to pot except yabbies and bring to a simmer fo 20 min to infuse, remove yabbies from fridge remove head then twist the tail slowly while pulling so you remove the poo sack, with a pair of scissors cut gently up each side of the yabby, Poach yabbie for 1-2minutes in simmering stock remove and cool in fridge, once cool remove shell and set aside
    3. To jelly the clam Sauté onions, garlic, thyme until onions are soft add parsley and deglaze with wine reduce for 2 min then add clams, cover and cook until they open, remove and cool in fridge, strain stock through muslin cloth and bring back to boil check seasoning then add soaked gelatine dissolve and strain again set aside, remove clams from shells and place on skewers dip in jelly mix and put in fridge, just until they begin to set about 25 min remove and place on tray to fully set in fridge, once set dip clams back into jelly mix then set again in fridge, remove from skewer and set aside.
    4. Cook quinoa in boiling water for 7- 8 minutes strain and mix the olive oil and zartar spice with quinoa place in fridge to cool, once cold mix the tomato and parsley and adjust seasoning.
    5. To make yoghurt sorbet bring milk, sugar and glucose to the boil, and cool completely, add yoghurt and lemon juice and mix well place in fridge for 2hrs, then churn in ice cream machine
    6. To assemble place crushed walnut on middle of plate then divide quinoa tabouli into 5 piles per plate in a zig zag pattern, on top of the walnuts place 3 pcs kangaroo biltong, then place 1pcs yabbie and 1 pcs clam ontop of the biltong at each end then place yoghurt sorbet in the centre and garnish with 2 pcs snow pea tenril for each dish

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