Chelle's Pilbara

Try Some Of Our Natural Produce

WARNING!!!........I am not renowned for my culinary abilities and have not dared to destroy good food by testing these recipes, so please feel free to try them and let me know what the kids are missing. And if you have a recipe you feel is appropriate to this page, email it to me and I'll credit it to you here.

FILLET OF CORAL TROUT MEUNIERE

Ingredients:

4 fillets of Coral Trout

Couple of pinches chopped parsley

1 tablespoon butter

Juice of 2 lemons(or limes if you have them)

Cooking:

Melt butter in heavy frypan. Place fillets in pan and turn heat down to half. Add half of the lemon juice. Midway through cooking turn fillets. When cooked, remove fillets and keep warm. While stirring contents of pan, add more lemon juice and parsley, but don't make it too runny. Add a pinch of pepper if desired.

Serving:

Place fillets on serving plate and pour contents of frypan over the fish. Serve immediately with crisp salad and fresh bread rolls.

NOTE...replacing coral trout with carp will render this recipe almost inedible!!!

CURRIED MANGO CRAYFISH

Ingredients:

A selection of spices according to taste. Eg. coriander, tumeric, pepper, cumin, salt, fennel, chilli, garlic, ginger, nutmeg and cloves. Alternatively, use 3/4 tablsespoon curry powder.

A dob of butter

1 fresh (or canned) mango

A sprinkle of parsley

1 tablespoon chopped spring onion

50ml cream

1 green crayfish (approx. 500g)

Preparation:

Split crayfish and remove meat. Wash, de-vein and cut into bite sized pieces. In a large frypan place all the ingredients except the mango, cream and crayfish.

Cooking:

Braise the ingredients and add the crayfish until JUST cooked. Add mango pieces and cook for another 2 minutes. Add cream and mix well.

Serving:

Serve immediately with hot buttered rice and cucumber slices.

WHISKY CREAM CRAYFISH

Ingredients:

2 cooked crayfish

1 0z butter

4 chopped spring onions

2 cloves garlic, crushed

1/3 cup whisky

2 teaspoons cornflour

1 tablespoon lemon juice

1/2 cup cream

1/2 cup sour cream

1 tablespoon chopped parsley

2 tablespoons grated lemon rind

Preparation:

Cut crayfish into bite sized pieces and marinate in whisky for 2 hours.

Cooking:

Melt butter in fry pan, add spring onions, garlic and whisky. Cook till whisky reduces to 2 tablespoons. Stir in cornflour blended with lemon juice, cream and sour cream. Bring to the boil, reduce heat to low. Stir in crayfish and cook till heated through.

Serving:

Serve with sprinkle of parsley and lemon rind on top.

Thankyou Steve for this recipe.(Let me know when you next make it**G**)

And for those who don't mind eating a national emblem......

KANGAROO FILLET WITH REDCURRANT SAUCE

Ingredients:
100g Kangaroo fillet per person

1 teaspoon olive oil

2 cups beef stock

1 cup red wine

3 to 4 good teaspoons redcurrant jelly

Cooking:
Brush Kangaroo with olive oil and pan fry over high heat to seal until brown on all sides. Place on a baking tray and roast at 200C for 5 minutes. Meanwhile, pour remaining ingredients into frying pan and boil over high heat until reduced to a thick and syrupy sauce. Remove Kangaroo from oven, cover with foil and rest for 10 minutes.

Serving:
Slice Kangaroo and spoon over sauce. Serve with crispy potatoes and a green vegetable.

Kangaroo has all the benefits of red meat yet is low in cholesterol and fat. It is only tough when overcooked.
*I have been reliably informed that in the absence of Roo meat, this recipe works well with Elk meat too. Thanks Carl/OR.