Get your game on and try one of our Australian Natives in a delicious way.
The Soufflé mix is sufficient for 5 x 150ml Soufflé dishes.
Braised Wallaby Shank with Goat Cheese Souffle
Prep: 1 hr
Cooktime: 3 hrs
For the Shanks:
4 x wallaby shanks
200g sweet potato (cut into even large pieces)
1 onion finely diced
In a mortar/pestle crush the sea salt, pepper, coriander seeds, star anise, herbs and 1 clove of garlic.
Heat some olive oil and fry off the mirepoix until lightly browned. Set aside.Seal off the shanks in the same pan, brown on all sides- remove.
Add mirepoix back to pan along with cinnamon quill, orange and lemon skin and remaining garlic cloves.
Brown till quite dark (not burnt) and deglaze with balsamic and white wine, scrape any sediment from the bottom.
Place the vegetable base in the bottom of the braising pan and lay shanks on top. Cover with stock and cook slowly (150 °) for about 3 hours or until tender. When meat is ‘falling off the bone’ remove and set aside in a cool room until reasonably cold.
Melt butter in honey based saucepan, add bacon and onion and cook, covered, for 5 minutes until onions start to wilt. Remove the lid and reduce to a very low simmer for about 3 hours, stirring regularly to prevent sticking.
Melt butter in saucepan and add flour, cook to white roux – cool slightly. Add milk stirring all the while to form a sauce, boil, reduce heat and simmer for 5 minutes.
Mash goat cheese until soft and add to sauce with chopped herbs and Parmesan. Allow to cool slightly. Fold in yolks and check seasoning.
Beat egg whites with a pinch of salt until creamy. Fold quickly into cheese mixture.
Roast peeled sweet potato with olive oil and sea salt until nicely coloured and cooked through. Drain oil and puree in food processor with nutmeg and butter. Set aside.
Fry off the vegetables in a little olive oil until dark, add the herbs and garlic.
Pour over the braising liquor and veal jus, bring to boil and simmer for 1 ½ hours. Strain, reduce by half and add coffee beans and infuse 1 hour.
Strain again, add lemon juice and diced ‘cold butter’ just before serving
Shred wallaby with fingers from bone and mix with a little Sauce Arabica to bind.
In the bottom of 4 cooked shortcrust tart shells place a good spoonful of onion compote, top with wallaby and chill
Make up a soufflé mix and top each tart steel with this, bake 5 minutes.
Place cooked tart on a spoonful of sweet potato mash
Surround with Sauce Arabica, serve at once.
Arabica Sauce recipe will make at least 1 litre of sauce. If you wish to freeze it, leave out the butter until service.