The Native Food Challenge

Voices of the 3%

If we believed everything mainstream media force feeds us, excuse the food pun, then “Australia’s” national food identity oscillates predictably between meat pies and lamb.

However neither beef, nor lamb is native to this continent and both of these industries have contributed equally and profoundly to the ecological colonisation of our respective countries.

It really is not difficult at all to build a knowledge base around native flora and fauna and begin to reclaim plant by plant and animal by animal, our identity.

So here it is…..the native food challenge, kicking off with a couple of recipes to get your mouth watering. Afterall, we are what we eat.

Lemon and Chilli  Crocodile

Ingredients:

  •   500gm crocodile fillet OR can be substituted with other native seafood, such as scallops or prawns.
  •      2 bush lemons
  •      Sea salt
  •      Fresh pepper
  •      Olive oil
  •      1 red chilli
  •      Palm sugar
  •      Lemon myrtle.
  •      Bamboo skewers
  •      Sweet chilli sauce.

Marinade:

Juice of 2 bush lemons

Pinch of good quality sea salt

Pinch of freshly-ground pepper

1 tbspn fresh Ginger

1 Tbspn olive oil.

1 red chilli

1-2 tpsns palm sugar

1 tspn of ground lemon myrtle.

Marinate diced crocodile meat in fridge for at least one hour. While the crocodile is marinating soak bamboo skewers in water and dry. Thread the marinated croc onto bamboo skewers.

Method

Crocodile skewers are best cooked over an open charcoal grill, with care being taken to not overcook, a skillet on high temperature will also suffice. Cook for no longer 2 minutes either side.

Serve skewers on a bed of rocket with sweet chilli dipping sauce.

Kangarooo in BBQ plum sauce

Ingredients:

  •   500g of Kangaroo Fillet
  •   6 overripe plums
  •   1 overripe tomato
  •   Smokey BBQ sauce
  •   Sea salt
  •   Fresh ground pepper

Marinade:

Skin the overripe plums and mash pulp removing all stones, do the same for the tomato and add to the plum pulp. Add 4 tablespoons of smokey BBQ sauce, a pinch of sea salt and a pinch of fresh ground pepper. Stir the marinade and pour over the fillets and leave for 1 hour.

Cooking:

Similar to crocodile, Kangaroo does not need a lot of time to cook and is best when tender, if over-cooked the meat becomes tough and dry.

Cooking native proteins over fire produces the best taste and the Kangaroo fillets will only need two to three minutes either side. Think of how you would cook a steak fillet to get a perfect medium rare.

Serve with either salad or vegetables.

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