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Ingredients
- 4 x emu medallions
- 100 ml rich beef stock
- 1 x egg, beaten
- 100 gm unsalted cashew nuts
- 2 Tbsp. peanut oil, (or possibly extra virgin olive oil)
- 1/2 c. Chinese style plum sauce
- 250 ml port wine, (1 c.)
- 3 lrg handfuls mixed lettuce leaves
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 x lemon, juice of
Directions
- Simmer the port wine in a saucepan till reduced by half (125ml.), about 8 min then mix with the plum sauce.
- Preheat the oven to 180c.
- Crush the cashew nuts. Place the beaten egg in a bowl and dip the sides of the medallions into the beaten egg then roll into the crushed nuts so which the top and bottom have no coating but the sides are completely coated in the nuts.
- Heat the peanut oil in a heavy frypan and seal the medallions over a high heat till golden brown on both sides. Transfer the pan to the warm oven and cook for a further 4 min.
- Meanwhile, wash the lettuce leaves and toss with the extra virgin olive oil, balsamic and lemon juice, adding salt and pepper to taste.
- When the meat is cooked, remove the pan from the oven and serve over the pile of dressed salad leaves, drizzled with the plum sauce.
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