Cassava is a nutty-tasting root vegetable that is high starchy, making it easy to transform into unique taco wraps. In this recipe, they're filled with seared wallaby, spiced butter, and a punchy green salsa.
Spicy macadamia & wattleseed butter
- 200 g roasted macadamias
- 50 ml macadamia oil
- 20 g wattleseed, roasted and ground
- 2 g sea salt
Green chilli, green tomato & coriander salsa
- 4 green tomatoes, skin burnt on hot coals or in a pan
- 1 green chili
- 4 eschalots
- ½ tsp coriander seeds, roasted and ground
- ½ bunch coriander, chopped
- 30 ml lime juice
- sea salt, to taste
- 300 g cassava
- 6 wallaby fillets
- 15 cherry tomatoes, blistered on hot coals or in a pan
- mountain pepper
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.
1. To make the butter, blend all the ingredients in a food processor or Thermomix until smooth. Set aside.
2. To make the salsa, finely chop the chilli, eschalots, tomatoes, fresh coriander and mix with remaining ingredients. Set aside.
3. To make the tacos, steam the cassava for 30 minutes until tender. Grate while still hot and roll into 20g balls.
4. Press in a taco press (or you can use a heavy saucepan). Grill the tacos on a hot plate one minute on each side.
5. Sear wallaby fillets 2-3 minutes each side with a pinch of mountain pepper. Let them rest and cut into small pieces.
6. Assemble the wallaby fillet, spicy macadamia and wattleseed butter, salsa and cherry tomatoes on the cassava tacos. Serve immediately.
This recipe is from Flavour Swap - one of the short films as part of the SBS Short Film Festival. Stream episodes via SBS On Demand.