Follow world renowned Indigenous chef, Mark Olive and comedian Derek Nannup as they create delicious dishes in the Western Australian countryside on new hit series, On Country Kitchen.
1 1/2kg Marron
50mls Olive oil
1 Lemon (juiced)
1 Lime (juiced)
1tsp Chilli powder
250mls White wine
300mls Pineapple juice
1/4 cup Sea parsley (chopped)
1/4 cup Spring onions (chopped)
pinch Sea salt / Pepper
Bowl - mixing
Glass Bowls (ingredients)
Saucepan and lid
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.
- Place the live marron in freezer for an hour/hour-and-a-half (so they’re asleep).
- Bring a large pot of water to the boil and submerge the marron. Put the lid on and par-cook for 3 or so minutes, until the shell begins to change colour.
- Take out the marron and cut in half lengthways, removing the 'poo tube'.
- In a large, deep saucepan melt butter, add oil, chilli powder, salt and pepper and turn up the heat stirring through the halved marron until coated.
- Pour in pineapple, white wine, lime, and lemon juices. Stir, then cover with a lid and simmer for 5 minutes until cooked.
- Stir through chopped sea parsley and spring onions.
- To serve - place the marron in a deep bowl and ladle the sauce over the top. Serve with crusty bread to mop up the liquids whilst shelling and cracking the marron.
PS: Don’t be afraid to get your hands dirty!