Marron with Chilli Butter with Mark Olive
Place the live marron in the freezer for an hour/hour-and-a-half (So they’re asleep)
Bring a large pot of water to the boil and submerge the marron. Put the lid on and par-cook for 3 or so minutes, until the shell begins to change colour.
Take out the marron and cut in half lengthways, removing the poo tube.
In a large, deep saucepan melt butter, add oil, chilli powder, salt and pepper and turn up the heat stirring through the halved marron until coated.
Pour in pineapple, white wine, lime, and lemon juices. Stir, then cover with a lid and simmer for 5 minutes until cooked.
Stir through chopped sea parsley and spring onions.
To serve place the marron in a deep bowl and ladle the sauce over the top. Serve with crusty bread to mop up the liquids whilst shelling and cracking the marron.
PS: Don’t be afraid to get your hands dirty!
PREP TIME FOR LIVE YABBIES/MARRON 1.15HR or IF FROZEN – AFTER THAWING PREP COOKING TIME 30MINS
- • 100g Kangaroo fillet
- • 30ml Olive Oil
- • 50g Saltbush Dukkah
- • Foil
Indigenous inspired recipes with Mark Olive
Abalone salad with lemon aspen
Lemon Myrtle Shortbread
Marron with Chilli Butter
Pan Seared Duck and Mushroom Risotto