South Burnett Cuisine > Recipes > Wattleseed & Dukkah Rubbed Chevon
   
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Wattleseed and Dukkah Rubbed Chevon
     From the kitchen of Kelly Simpson, Brooklands Catering

This recipe features tender pieces of chevon sourced from the South Burnett
with a spicy coffee and vanilla flavoured sauce. This flavourful dish is a good
way to heighten the character of almost any red wine, particularly those that
have aged awhile. Vegetables have been sourced from the local area as well.
Note: although preparation time is only 30 minutes, you should allow several
hours for marinading.

 
Ingredients for two servings:
  • 2-4 pieces chevon steak or 6 chops
  • 3 tablespoons macadamia oil
  • 1 cup of shiitake mushrooms
  • 2 tablespoons chopped shallots
  • 1 cup of cabernet sauvignon
  • 1 six inch vanilla bean, split
  • 1 tablespoon chopped fresh mint
  • 2 cups of chevon stock
  • 1/4 cup fresh wattleseed coffee
  • 1/2 tablespoon honey
  • 1 teaspoon cornflour in 1 teaspoon water
  • 1 tablespoon unsalted butter
  • Rock salt and mountain pepper to taste
  • Garnish

Ingredients for marinade:
  • 2 teaspoons chopped garlic
  • 1.5 teaspoons chopped fresh mint
  • 1 teaspoon finely ground wattleseeds
  • 1/4 cup macadamia oil
  • 1 large garlic clove, crushed
  • 1/3 cup cabernet sauvignon
  • 1/4 teaspoon mountain pepper
  • 3/4 teaspoon dukkah
  • 2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon rock salt

Suggested vegetables:

  • 4 small jacket potatoes
  • 2 red capsicums
  • 20 beans
  • 4 yellow squash
  • 3 tablesoons chopped macadamia nuts
  • 2 tablespoons butter

 
Method:
  • Prepare the marinade by combining the garlic, mint, wattleseeds, oil and wine in a bowl.
  • Using a mortar and pestle/or electric coffee grinder, grind the pepper, dukkah, rosemary and salt add to other ingredients for the marinade. Whisk.
  • Place chevon in a glass dish, pour on marinade and rub in.
  • Refrigerate 3-4 hours.
  • Remove from marinade and wipe off most (but not all) of the wattleseed mix with a paper towel.
  • In a saute pan or skillet over medium heat, warm the oil and then add the mushrooms and shallots and saute for 4-5 minutes.
  • Add the cabernet sauvignon, vanilla bean and mint and bring the mix to the boil.
  • Reduce heat and simmer until the mix is reduced by half.
  • Remove the vanilla bean, stir in the cornflour and water and thicken.
  • Remove the mix from the heat, swirl in the butter and season to taste.
  • Keep warm.
  • To cook the chevon, place under a hot grill and cook until medium rare (about 5 to 8 minutes, depending on cut thickness).
  • Plate the chevon and pour the sauce over them.
  • Garnish and served with fresh vegetables such as baby potatoes boiled in their jackets and tossed butter, roasted capsicum strips, fresh steamed beans, steamed yellow squash and chopped macadamia nuts tossed in macadamia oil.
  • Serve with a full bodied red wine (recommended wine: Stuart Range Estates Cabernet Sauvignon)

Wattleseed and Dukkah Rubbed Chevon

Above: Wattleseed and
Dukkah Rubbed Chevon
by Kelly Simpson,
Brooklands Catering,
Kingaroy

Recommended wine:
Stuart Range Estates
Cabernet Sauvignon

 

 
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