Beefsteak & Burgundy Club, Brisbane

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B&B Luncheon, November 2003

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Entrée

Yabbie and Goat Cheese Ravioli

Serves 4

Ingredients:

  • 200 grams yabbie meat (or Crab meat)
  • 1 egg white
  • 50g goats cheese
  • 1 packet egg pastry (wonton wrappers)
  • 100g tatsoi greens

 

Method:

Make sure the yabbie or crab meat and egg white is cold.
Pulse together in a blender or food processor - do not overmix or it will curdle.
Season to taste.
Spoon mix between two sheets of pastry and dot each with a little goats cheese.
Moisten edges to seal.
Pan fry on both sides until golden and crispy.

 

Sauce ingredients:

  • 200ml Riesling
  • 10g butter
  • 1 tablespoon very finely diced onion
  • 1 tomato peeled, seeded and diced
  • 1 teaspoon vegetable oil
  • pinch of sugar
  • pinch of salt

 

Method:

Saute onions in a little oil until soft but not browned.
Add wine, sugar and salt.
Cook to release alcohol.
Take off heat and add diced tomatoes.
Gently whisk in the butter.
Serve ravioli on top of fresh Tatsoi leaves and surround with sauce.

 
Main

Seared Kangaroo Fillets with Beetroot Jelly and Blood Oranges

Serves 4

Ingredients:

  • Pickled blood oranges (prepared up to 3 days before time)
  • 500ml distilled white vinegar
  • 1 lemon grass stalk smashed
  • ¼ cinnamon stick
  • 1 birds eye chilli cut in half
  • 500g sugar
  • 100g smashed ginger root

 

Method:

Simmer all ingredients for 10 minutes and allow to sit for 1 hour.
Strain and return liquid to simmer.
Add 2 blood oranges sliced thinly into rounds and poach for 5 minutes.
Remove from heat.
Carefully remove orange slices from liquid and place in suitable container.
Cover with pickling liquid and refrigerate.
Allow 3 days for oranges to soften.

 

Beetroot jelly:

  • 100ml rice wine vinegar
  • 20ml mirin
  • 40g sugar
  • ½ star anise
  • ¼ cinnamon quill
  • 1 teaspoon blood orange zest
  • sprig of fresh dill
  • sprig fresh thyme
  • pinch of salt and pepper
  • 30ml beetroot juice
  • pinch dried chilli
  • 1½ gelatine leaves

 

Method:

Simmer all ingredients (except gelatine) for 5 minutes.
Cool to room temperature and steep for 2-3 hours, then strain.
Soften gelatine in a little of the vinegar liquid, then add the remaining liquid.
Gently pour into a mould and set in the refrigerator for 5-6 hours.

 

Kangaroo:

  • 4 x kangaroo saddle fillets cleaned of all sinew

Marinade:

  • 50ml extra virgin light olive oil
  • ¼ lemon juiced
  • ½ blood orange juiced
  • salt and pepper

 

Method:

Whisk marinade and pour over kangaroo.
Refrigerate for 2-3 hours turning occasionally to coat.

To cook:

Heat a heavy - based fry pan with 30ml extra virgin light olive oil and sear kangaroo 2-3 minutes each side until well coloured.
Place meat in pre heated oven 230c and roast until required doneness.
Remove from oven and allow to rest in a warm place for 10 minutes.

To serve:

Arrange blood oranges and a little sauce on serving plate.
Unmould beetroot jelly and slice; place on top of the orange slices.
Slice the fillets thinly and fan out attractively next to the oranges and jelly.

 
Dessert

Chocolate and Grand Marnier Cakes with Hazelnut Praline

Serves 6

Ingredients:

  • 150g dark chocolate, chopped
  • 1 tablespoon Grand Marnier
  • 100g unsalted butter, chopped
  • 1 teaspoon finely grated orange rind
  • 100g caster sugar
  • 100g ground hazelnuts
  • 1 tablespoon plain flour
  • 3 eggs, separated
  • Whipped cream and caramelised orange slices

 

Hazelnut Praline:

  • 150g caster sugar
  • 40g (1/4 cup) hazelnuts, roasted and peeled
  • Chocolate glaze
  • 100ml pouring cream
  • 100g dark chocolate, grated
  • 1 tablespoon Grand Marnier

 

Method:

For hazelnut praline, combine sugar and 60ml (1/4 cup) water in a saucepan and stir over medium heat until sugar dissolves, then boil without stirring, until mixture is golden.
Place hazelnuts on a baking tray (paper lined) then quickly pour caramel over nuts and cool completely. Break praline into pieces, then process in a blender until finely ground.
Place chocolate, liqueur and butter in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth.
Remove from heat and stir in orange rind and sugar.
Fold in ground hazelnuts, flour and lightly beaten egg yolks.
Using an electric mixer, whisk egg whites until soft peaks form, then fold egg whites into chocolate mixture in two batches.
Spoon mixture into a greased muffin pan and bake at 160c for 20-25 minutes or until cake tester withdraws dry.
Cool cakes to room temp.
Meanwhile, for chocolate glaze, place cream in a saucepan and bring to boil, then remove from heat, add chocolate and stir until melted.
Stir in liqueur, then stirring occasionally, stand for 30 minutes or until mixture has cooled and thickened slightly.
Drizzle tops of cakes with chocolate glaze and sprinkle with hazelnut praline.
Serve with whipped cream and sliced caramelised oranges.

 
Wine

Wine List

Course: Wine: Price
Aperitif: Rumball Sparkling Shiraz
Coonawarra Cuvee
Norwood South Australia		 $19.00
Entree: Highfield Marlborough Sav Blanc, 2002
Blenheim New Zealand		 $19.00
Main 1: Maxwell Four Roads Shiraz, 2001
McLaren Vale SA		 $13.50
Main 2: Mount Pleasant Philip, 1998
Pokolbin Hunter Valley		 $15.00
Desert: Muscat De Beumes De Venise, 2000
Paul Jaboulet Aine
La Roche De Glun		 $24.00
Fortified: Seppelt Grand Tokay DP57,
Rutherglen		 $22.00

 

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