Kununurra Country Club Resort - Chickpea and Chia crusted Kofta
Episode: 6
Title: Kununurra Country Club Resort
Broadcast: July 16th 2017
Presenter: Julian Marco Kettelhake
Today we speak with Marco, head chef at the Country Club Kununurra Resort, where he will show you how to make his favourite dish: Chickpea and Chia crusted Kofta with a modern Australian Twist.
- Marco was born in Rome, but grew up in Germany. Being a nomad as a child inspired him to continue travelling, which eventually brought him to Kununurra.
- Despite its hot and arid landscape, Kununurra boasts a plethora of beautiful, fresh produce, which inspires Marco’s creative and amazing dishes.
- The menu at the Country Club Kununurra makes the most of the fresh produce available in Kununurra, with salads being a common crowd-pleaser.
- The food offers travellers a refreshing break from the dry and dusty desert terrain.
Recipe: Chickpea & Chia Crusted Crocodile Kofta with a Seasonal Salad and Hickory Smoked Aioli
Kofta:
Makes 42 30g koftas
- 1 kg crocodile meat
- 1 green capsicum
- 1 tbsp chilli-infused oil
- 1 handful/bunch coriander
- 9 slices white bread (crusts cut off)
- ½ brown onion, finely diced
- 2 eggs
- Salt and pepper, to taste
- ½ tsp Szechuan pepper
- Chickpea flour and chia seeds mixed for crust
Method:
- Soak bread slices in milk. Wring out and tear into smaller pieces.
- Combine all ingredients except for the chickpea flour and chia seeds. Mix with hands until a sticky mixture is formed.
- Take a handful of mixture and roll into chickpea flour and chia seeds, making sure the kofta is evenly coated.
- Run a skewer through the kofta, and repeat until there is no kofta mixture left.
- Preheat a deep frypan with enough oil to cover the bottom. Fry at a medium heat. and rotate the koftas frequently to get even cooking and avoid burning.
Seasonal Salad:
- Mixed lettuce leaves
- Cherry tomatoes
- Watermelon
- Rockmelon
- Honeydew melon
- Starfruit
- Roasted nuts
- Creamy vinaigrette
Method:
- Coat cherry tomatoes in olive oil and season with salt and pepper. Place on a baking tray and roast in oven until caramelised.
- Julienne the melon, or cut into thin matchstick pieces.
- Cut the starfruit into thin slices.
- Take a handful of lettuce leaves and place on a large plate or serving dish.
- Sprinkle the melon, and toss with hands.
- Remove tomatoes from oven, and place on the lettuce. It is best to let the tomatoes cool slightly, or else they will wilt the lettuce.
- Add the starfruit slices on top of the lettuce.
- Garnish with roasted nuts, and drizzle with a vinaigrette of your choice.
Hickory Smoked Aioli:
- Homemade aioli
- Hickory chips
Method:
- Prep smoker per instruction manual.
- Feed tube into a bowl containing the aioli, and cover with cling film to seal in the smoke.
- Add the hickory chips and light the smoker.
- Infuse aioli with the smoke until desired intensity is achieved.
Kununurra Country Club
P: (08) 9168 1024
W: www.kununurracountryclub.com.au
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