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400g emu fillet (finely sliced)
150g Desert Lime Marmalade
York olive oil
4 field mushrooms
¼ cup fresh coriander (finely chopped)
½ cup pilgrims balsamic vinegar
2 gourmet lettuce
½ spanish onion
100g snow peas
2 Roma tomatoes (cut into wedges)
1 roasted red capsicum (finely sliced)
1 orange (segmented)
1 full clove of garlic roasted (then sliced)

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.


Heat olive oil in pan, add field mushrooms & cook gently for 3 minutes on each side. Once cooked set aside.

Place emu slices into pan, sprinkle over coriander, and add wild lime
marmalade & balsamic vinegar & seal.

Arrange all salad ingredients onto serving plates, top with cooked field mushroom and emu slices then drizzle pan juices over emu salad & serve.