600 gram emu fillets
2 teaspoons cardamom pods
1 tablespoon ground coriander
1/2 teaspoon five-berry mixture or mixed
pink and green peppercorns
ground
3 cloves garlic
80 milliliter raspberry vinegar -- (1/3 cup)
750 milliliter good beef stock -- (3 cups)
1/2 teaspoon mustard seed oil
1 150 gram r erries -- (available frozen
from specialty food stores
stocking bush
tucker products)
Instructions:
Trim any sinew or "silver" skin from fillets. Using a mortar and pestle,
pound cardamom pods to release seeds; discard pods. Add coriander,
berry mixture, garlic and vinegar and pound to a paste. Spread over
fillets, cover and stand at room temperature for 1-2 hours. Reduce
beef stock by boiling to about 375ml (1 1/2 cups). Keep warm. Brush
a cast-iron grill pan (with removable or ovenproof handle) with mustard
seed oil and heat on top of the stove until very hot. Cook fillets
for 1 minute on each side. Transfer pan to a 220C oven and bake for
5 minutes - no longer. Remove pan from oven, transfer fillets to a
warm plate and stand for 5 minutes, Add the thawed riberries to reduced
stock and bring to the boil. Serve meat sliced thinly on the diagonal,
with sauce spooned over. Note 1: Five-berry mixture is black, white,
pink, Jamaica and green peppercorns, with coriander seeds, and is
sold as such. Note 2: A range of products is available by mail order
from Bush Tucker Supply Australia, PO Box B103, Boronia Park, NSW
2111, (02) 817 1060, fax (02) 817 3587. Bon Appetit - Exec.Chef Magnus
Johansson Source: Australian Gourmet Traveller July '94
