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Buffalo fillet wrapped with emu proscuitto, served with enoki mushrooms, caramelised plantain bananas, sweet potato mash and buffalo glaze

Maincourse
160/180gm x 4 Buffalo Fillet each trimmed
4 x 20gm Emu proscuitto
Olive oil
Salt and pepper

Method

* Cut Buffalo in 180gm pieces and wrap emu procuitto around and seal off seasoned buffalo filet and cook to perfection in oven ready to be served.

Sweet Potato Mash
2 Medium size sweet potatoes
Olive oil
40ml Double cream
Salt, pepper

Method

* Wash sweet potato, leave skin on and place on tray and steam for 20 to 25 minutes.
* Peel skin off and dice into cubes and dry in oven with wooden spoon until smooth texture.

Plantain Bananas
3 Plantain Bananas
Demara Sugar

Method

* Peel and slice diagonally in hot pan add demara sugar and a touch of water, reduce slightly, add banana and caramelise.

Enoki Mushrooms
2 punnets 150gm Enoki mushroom
Olive oil
1 bunch Bok choy

Method

* Blanch and sautee bok choy leaf.
* Cut ends of mushrooms then sautee in hot pan with olive oil until golden brown, season and serve.

Buffalo Glaze
0.5 Ltr Buffalo Stock
1 Onion
20ml Oil
½ Garlic Clove
2 Tomatoes diced
4 twigs Lemon Thyme
150ml Red wine
Salt, pepper

Method

* Sautee off chopped onion and garlic, add diced tomato and chopped thyme, reduce on steady heat, deglaze with red wine and reduce reduction to ¼.
* Add your stock and reduce again until right consistency is reached.
* Salt and pepper for taste, strain through cloth and monte butter under just before serving sauce.

A Tasting Australia recipe

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