BBQ Muttonbird / Shearwater / Titi With Cherry Sauce
Time
1 Hr 30 Mins
Servings
1
Diet Restriction
- - -
Rating
0 Votes
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Secret Ingredients
1 short-tailed shearwater, salt-cured and cut in half
1/2 teaspoon dried sage
1/4 teaspoon star anise
1/4 teaspoon ground black pepper
3 tablespoons orange juice
2 teaspoons cornflour
200 g black cherries, pitted with juice retained
Directions
Rinse muttonbird under cold running water.
Cover muttonbird well with water in a large pot and bring to the boil (uncovered all the time) over the wok burner on your BBQ and simmer for 15 minutes. You can also do this part on a stove top but they do smell terrible while cooking.
Drain water from pot, but this time re-fill with boiling water and repeat process of bringing back to the boil and simmering 20 minutes uncovered once again.
Drain water and pat muttonbird dry with a paper towel.
Lightly sprinkle muttonbird all over with sage, star anise and pepper.
Cook muttonbird over high heat over BBQ grill plates until cripsy, around 5 minutes a side. Start with the fatty / skin side down first.
While cooking blend orange juice and cornflour in a small bowl, followed by addition of cherries.
When muttonbird is turned for the first time add this mixture to a wok and cook over burner at low-medium temperature for 5 minutes until it starts to thicken.
Place muttonbird into wok and coat well with the sauce cooking for a few minutes further over low heat until combined well.
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