Emu fillet with native hibiscus rub

Curious about how to cook emu? Nornie Bero shows you how with her pan-fried emu fillets, seasoned with pepperberry and hibiscus powder. For extra crunch and flavour, she adds a robust native dukkah of macadamia, saltbush, chilli and garlic.

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 x 300 g emu flat fillets
• 1 tsp ground white pepper
• 1 tbsp ground pepperberry
• 2 tbsp ground hibiscus powder
• Sea salt flakes
• Olive oil, for drizzling

For the macadamia dukkah

• Vegetable oil, for drizzling
• 4 spring onions, finely chopped
• 2 tbsp crushed garlic
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
• 1 tsp chilli flakes
• 1 tsp dried saltbush
• ¼ cup halved macadamias, roasted

Instructions

1. In a large bowl, combine the emu fillets, ground spices, a generous pinch of salt and a drizzle of olive oil. Toss well to coat. You can marinate this up to an hour before using, if you like, or use straightaway.
2. Once ready to cook, heat a large frying pan over medium-high heat. Add the emu fillets and sear for 4 minutes, then turn and cook for a further 3 minutes. Remove to a clean plate and allow to rest for 2 minutes.
3. While the emu cooks, make the macadamia dukkah. Heat a drizzle of vegetable oil in a second large frying pan. Cook the spring onions and garlic until softened, then transfer to a medium bowl. Add the sesame seeds, chilli flakes and saltbush to the pan and toast for 1 minute, or until fragrant, then add the macadamias and a generous pinch of salt to the pan. Toss for a further minute, or until warmed through. Remove from the heat and add contents of pan to bowl. Stir to combine.
4. To serve, slice the emu fillet. Transfer to a large serving plate, then spoon over the macadamia dukkah and serve.

Note 

This recipe pairs well with sautéed warrigal greens on the side.

Photography by Jiwon Kim.

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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.