Outback Elixir Bites
A Fusion of Flavor and History
The Outback Elixir Bites bring a harmonious blend of flavors inspired by the Outback's rich culinary traditions, with a touch of modern haute cuisine. This delightful appetizer captures the essence of indigenous ingredients combined with innovative culinary techniques. It's said that the idea of these bites was inspired by traditional bush tucker, a style of cooking practiced by the Aboriginal Australians, utilizing native spices and herbs. Over time, these elements merged with contemporary influences, forming a unique dining experience adored by food enthusiasts worldwide. Today, Outback Elixir Bites have evolved into a modern delicacy, combining the rustic charm of the land Down Under with global flavors.
Ingredients
- Kangaroo Fillet - 500g
- Olive Oil - 2 tbsp
- Garlic Clove - 3, minced
- Quandong (dried) - 50g
- Lemon Myrtle - 1 tbsp
- Finger Lime - 2
- Sea Salt - to taste
- Black Pepper - to taste
- Brie Cheese - 100g
- Ciabatta Bread - 1 loaf
- Baby Spinach - 100g
- Watercress - 50g
- Red Wine Vinegar - 1 tbsp
- Mustard Seeds - 1 tsp
- Honey - 1 tbsp
Preparation Guide
Marinating the Kangaroo Fillet
Begin by trimming any sinew off the kangaroo fillet to ensure the meat is tender. In a mixing bowl, whisk together olive oil, garlic, and lemon myrtle.
Infusing Flavors
Add the diced quandong into the mixture. Let the kangaroo fillet soak in the marinade for at least 2 hours. For deeper flavor, an overnight marinade is recommended.
Preparing the Cheese & Bread
Slice brie cheese into bite-sized pieces. Cut the ciabatta bread into 2cm-thick slices and toast until golden brown on both sides.
Cooking Process
Cooking the Kangaroo
Heat a pan over medium-high heat and sear the kangaroo fillet for about 3-4 minutes on each side, depending on thickness. For optimal tenderness, aim for medium-rare. Set aside and allow it to rest for at least 10 minutes before slicing.
Preparing the Citrus Garnish
Carefully extract pearls from the finger limes. These citrusy pearls will be used as a zesty garnish.
Final Assembly
Layer the toasted ciabatta with slices of kangaroo, a slice of brie, a handful of baby spinach and watercress. Top with finger lime pearls.
Drizzling the Dressing
In a small bowl, whisk together red wine vinegar, mustard seeds, and honey. Drizzle over the assembled bites before serving.
How to Best Enjoy
These Outback Elixir Bites are best served fresh, as an appetizer for a sunny outdoor gathering or an adventurous dinner party. Pair with a light white wine or a sprightly sparkling water to complement the vivid flavors. Enjoy these bites with a side of pickled vegetables for added zest.