Sweet Buffalo Curry with Quandong Chutney

A spicy Aussie dish with a hint of India

1 kg buffalo steak

1 onion

2 potatoes

2 carrots

1 tbsp. green ginger, grated

2 cloves garlic, finely chopped

1 small jar Quandong chutney

2 tbsp. olive oil

3 tbsp. curry powder

1 tbsp. brown sugar

1 ½ cups water

1 banana

2 tomatoes

2 cloves

2 tsp. sweet chilli sauce

• Cut buffalo into 2 cm cubes.

• Slice onion and cube potatoes and carrots.

• Chop the tomato and slice the banana.

• Fry the ginger, garlic and onion until golden.

• Add the curry powder and fry lightly.

• Add the meat, potatoes, cloves and sugar.

• Cook gently for 10 minutes.

• Add the water, potatoes, carrots and banana.

• Simmer slowly until cooked, which is about 30 minutes.

• Stir occasionally.

• Add the sweet chilli sauce and the jar of Quandong chutney; this should be enough to thicken the curry.

Buffaloaf

1 cup of fine dry bread crumbs

1 tsp. salt

¼ tsp. nutmeg

3 eggs

½ tsp. mixed herbs

1 cup full cream milk

1 kg ground buffalo

1 cup carrots, shredded

1 full stick celery, finely chopped

1 small onion, finely chopped

½ cup hickory flavored catsup, may use regular instead

• Place crumbs, salt, pepper, nutmeg and herbs in a bowl.

• Add eggs and milk; mix well.

• Let stand for 5 minutes.

• Slowly blend in chopped buffalo, carrots, celery and onion.

• Spread evenly in a 9 x 13 inch pan.

• Spread catsup evenly on top.

• Bake at 160  C (325  F) for 1 hour or until done. Let stand for 5 minutes before cutting.

Buffalo Vegetable Stew

1 kg buffalo

¼ cup oil

2 large onions, chopped

2 cloves garlic, minced

2 cups corn kernels

8 cups water

1 tsp. salt

1 tsp. oregano

½ tsp. pepper

4 carrots, sliced

3 potatoes, cubed

1 green pepper, cubed (optional)

• Cut buffalo into cubes, brown in oil.

• Put meat aside and sauté garlic and onion in the buffalo oil.

• Return the meat into pan; add water, corn, salt and pepper.

• Cook for 2 hours, or until meat is tender.

• Add the vegetables and continue to cook until done, about 30 minutes.

Buffalo Medallions with Native Lime Mustard Sauce

8 buffalo medallions

1 small onion, sliced

1 small carrot, diced

12 peppercorns, crushed

2 tsp. fresh thyme, chopped

2 tsp. fresh chives, chopped

200 ml red wine

400g Potatoes

Water

Salt

40gr butter

40gr grated cheese, Aust. Cheddar

Salt

Pepper, freshly ground

Nutmeg, grated

200 ml cream

Pepper

Salt

2 tbsp. oil

3 tsp. mild mustard

1 tbsp. fresh basil, chopped

2 tbsp. lime juice

50 ml white wine

½ cup beef stock, preferably veal

1 ½ tbsp. thickened cream

30 gr butter

Fresh asparagus, enough for 4 serves

• Place buffalo in a flat dish, add sliced onion, diced carrot, peppercorns and herbs.

• Pour over red wine, cover and refrigerate for up to 2 days or as long as possible.

• Wash, peel and slice the potatoes into 4 mm slices. Boil in lots of water and a little salt for about 5 minutes. Drain.

• Brush a baking dish with soft butter.

• Layer, by overlapping potatoes in one direction and cover the bottom of dish.

• Sprinkle with grated cheese, salt freshly ground pepper and finish with grated nutmeg.

• Pour cream over everything and bake in preheated oven at 190  C for 20 to 25 minutes.

• When ready to cook buffalo, pat it dry and season with salt and pepper.

• Heat oil in a heavy-duty pan over a medium heat.

• Add medallions and fry until cooked to your taste.

• Remove and keep warm, BUT DO NOT CLEAN THE PAN.

TO MAKE MUSTARD SAUCE:

• Using pan meat was cooked in and over a high heat; add mustard, basil, lime juice, white wine and stock.

• Stir occasionally until mixture reduces by about 1/3.

• Add thickened cream and further reduce.

• Add the cold butter and whisk well into sauce.

• Remove from heat, keep warm.

• Boil water in saucepan and trim asparagus stalks form the base until knife cuts easily. Discard tough off-cuts.

• Add asparagus to boiling water and quickly blanch so that it remains green and tender. Drain.

• Place 2 medallions on each serving plate and cover 1 medallion with mustard sauce.

• Garnish with crusty potato gratin and asparagus spears.

• Serves 4.