In this episode Denise Macale with the help of Mitch and Ali turn the humble bush turkey into a delicious stew using basic vegetables and Asian sauces to compliment the gamey taste of this native bird.
Taking the fresh water mussels Denise gives it a bit of a flip by adding chilli and white wine to what can sometimes be a bland shellfish – what she makes is a delicious meal that will give the viewer the idea to try and experiment with locally collected mussels from their own waterways.
Preparation
Cooking
Skill level
Ingredients
Bush Turkey Stew Ingredients
- 1 Whole garlic (a handful)
- 1 Chopped Brown Onion
- 1 Ginger (a handful)
- 8 Sticks of Celery
- 6 Diced Tomatoes
- Soya Sauce
- 1 Whole Turkey (chopped into pieces)
Rice (medium or long grain) or damper
Chilli Fresh Water Mussels Ingredients
- 2-3kgs of Fresh Water Mussels
- 2-3 tbsps. Oil
- 1 Whole Onion
- ½ cup of white wine
- ½ cup of water
- 4-5 cloves of garlic (chopped)
- 2 tbsps. Of sugar
- 2 pinches of crushed chilli
- 2 cans of diced tomatoes
- 1 Whole jar of tomato paste
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
To make the bush turkey stew, marinate your chopped turkey pieces with soya sauce and allow to sit for 20-30mins. In your camp oven/pot put a couple of tablespoons of oil, allow to heat for a few seconds; before adding a handful of roughly chopped ginger, garlic and onion. Stir. Then add in 6 diced tomatoes and stir. Add in 8 roughly chopped celery sticks. Begin to add your chopped turkey to pot; continue to stir. (You will have noticed juices forming from your tomatoes and turkey – if required add water). The best type of wood to use for your fire – snappy gum (hard wood). Place lid on pot and allow to cook for approximately 20-25 minutes. Serve with rice or damper.
To make the fresh water mussels, in a medium pot place in all your mussels, adding ½ cup of white wine and water to pot. Place pot on fire; allowing to steam for 3-5 minutes, or until shells open up. Once shells are open, grab a wok and add 3 tablespoons of oil; allow to heat up. Add to wok your chopped garlic and diced onions. Allow to brown. Once brown add in 2 pinches of crushed chilli. (If needed add in more oil). Then add in 2 tablespoons of sugar, the 2 cans of diced tomatoes and a whole jar of tomato paste. Mix well. Allow to cook for 5 minutes; then gradually add in the mussels. Mixing as you add. Make sure when you mix you coat all the mussels.
