Method

• Sweat off veg in grapeseed oil.Add dry spices.
• Brown off roo and emu mince In the mince beef fat.
• Add tomato paste and cook out.
• Add red wine.
• Reduce until wine is cooked in.
• Add tinned tomatoes.
• Cook at low temp for 45 minutes.
• Season with salt.
• Add gelatine while whisking or stirring through to break it down.

Then set this meat mix on rectangular roasting tray to a depth of around 2cm. Allow gelatine mix to set in fridge overnight. Turn flat tray of mix out onto a chopping board. Cut into desired shape either rectangles or cubes.

Coating the croquette

Take 3 bowls

• One with salted flour
• One with whisked egg
• One with panko breadcrumbs

Take your rectangle of set meat, first coat in the flour bowl, then dip in the egg bowl, finally cover in panko breadcrumbs. Then pan fry or deep fry until golden brown.

BASIL EMULSION
This is an egg yolk emulsion.

1 egg
5g apple cider vinegar
5g Dijon Mustard
Pinch salt

You will need a runny 4 min boiled egg. Peel the egg. Stick blend the runny boiled egg until smooth with apple cider vinegar, Dijon mustard and a pinch of salt.

Make this a Bush Basil emulsion by slowly adding the Bush Basil oil and continuously blending.

BASIL OIL
100g spinach
100g rice bran oil
5g dried Bush Basil

Blend in blender until warm and until the oil splits from the spinach and Bush Basil. Strain through a muslin cloth. Set aside for emulsion.

PICKLED QUANDONG
100g water
100g apple cider vinegar
20g sugar
3g salt

Dissolve salt and sugar in apple cider vinegar bringing up to a warm temperature. Chill mix by adding water. Add quartered fresh quandongs. Make these the day prior to serving.

TO PLATE UP
Take your golden croquette. Pipe two dollops of Bush Basil emulsion on top. Place pickled quandong a top the Bush Basil emulsion. Garnish with edible petals like Native Violet if you desire and have them in your kitchen garden. Serve with a smile.

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