This recipe is a special dish created by Michael Butler, chef at The Jarrah Room restaurant on Spencer St, Melbourne. Short crust pastry: Ingredients: 250 g (about � lb) plain flour Pinch of salt 10 g (3/8 oz) sugar 15 g (about � oz) lemon myrtle powder 1 large egg (or 2 small ones) 3 tablespoons water 125 g (4 and 3/8 oz) softened butter Method Combine all ingredients in a food processor until a dough forms. Wrap it in cling wrap and rest for an hour. Roll pastry to desired thickness. Place pastry in individual pie moulds. Cover with baking paper and fill the mould with rice (for blind baking). Bake in moderate oven until edges start to brown. Wallaby Casserole: Ingredients: 400 g (14 oz) diced wallaby meat 1 sliced brown onion 75 g (2 and 5/8 oz) finely diced pancetta 2 peeled and dried potatoes 50 g (1� oz) sweet peas 15 g (about � oz) finely chopped fresh sage 1 litre (about � gallon) chicken stock 250 ml (about � pint) demi-glaze (or beef stock) Sheep yoghurt Salt and pepper White wine Method Brown meat in a pan, deglaze (add a small amount of white wine to lift flavours from bottom of pan) and leave to one side. In a large pot, saute pancetta until crispy, add onion, saute until glassy (transparent). Add potatoes and cook until glassy. Add sage and browned meat and deglaze. Add stocks and cook for 45 to 90 mins until sauce thickens Season to taste. Serve casserole in pie moulds and finish with a spoon of sheep yoghurt. |
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