Eric Fejo tells us he is an average cook, we think he is more than that. In this episode Eric shows us his family recipes for three amazing dishes: Goose Heart and Giblet Chilli a side dish, Buffalo Satays which have been marinated with green paw-paw slices and other spices and his own father’s special prawn fritters.
Marinated Buffalo Ingredients (1-2 Days)
- Green paw-paw
- Soya Sauce
Prawn Fritters Ingredients
- 1kg of prawns
- ½ cup of plain four then another ¾ cup
- 1 stick of celery (finely chopped)
Goose Heart & Giblet Chilli Ingredients
- 2 ½ tbsps. Vegetable oil
- 100g Garlic
- 100g Ginger
- 1 tbsp. Bush peanuts (finely chopped)
- 100ml Soya Sauce
- 1 White onion (diced)
- 3 Green chilli (chopped)
- 6 Giblets (finely chopped)
- 6 Hearts (diced)
- 1 tsp. Salt
- 1 tsp. White 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.
To make the marinated buffalo satays, prepare buffalo by chopping into small pieces (small enough to be skewed by kebabs). Then marinate meat pieces in a bowl with soya sauce, onions, garlic, ginger and green paw-paw slices. Allow to marinate for 1-2 days before cooking. Skew marinated pieces onto individual kebabs; leaving 3-4cm of the skew free so people can hold it. On a hot BBQ place the kebabs and cook until ready, or until desired texture. Next to the kebabs cook the marinated green paw-paw slices.
To make the prawn fritters, place ½ cup of flour into a plastic bag with the prawns and shake well; so that the flour coats the prawns evenly. In a medium-large bowl whip 4 egg whites until fluffy; and add salt and pepper. Then add the finely chopped celery to the egg whites and mix well. Tip the bag of prawns covered with flour into the bowl of whipped egg whites. Making sure you mix and fold prawns in. Allow for mix to split. In a medium sized frying pan heat oil until hot. Gentle add a small sized scoop of the mixture (one prawn in batter) into pan. Cook until golden brown. Repeat until all prawns have been cooked. Serve with the buffalo kebabs, salad and/or rice.
To make the heart and giblet chilli, in a medium/large sized frying pan; that has been placed on a high heat, add vegetable oil, the white onion, garlic and ginger. Stir until the onion has become slightly transparent. Then add in the chopped green chilli, and stir. Add to the frying pan the chopped magpie geese giblets and stir; making sure you don’t allow the garlic and ginger to burn. Then add in the 100mls of light soya sauce, and stir well. Now add in the salt and white pepper for seasoning. Make sure to stir throughout the cooking process; so the garlic and ginger doesn’t burn. Into the frying pan add the 6 diced geese heart, then turn off stove (the heat will cook the hearts within a minute). The dish is complete! Serve with rice or damper.