serves
2
cook
6 minutes
difficulty
Easy
serves
2
people
cooking
6
minutes
difficulty
Easy
level
Stream free On Demand
Island Echoes With Nornie Bero
series • cooking
PG
series • cooking
PG
Ingredients
- 1 coconut flower (around 300 – 400 g)
For the wattleseed seasoning
- 2 tbsp ground wattleseed
- 1 tbsp celery salt
- 2 tsp ground pepperberry
- ½ tsp ground white pepper
- ½ cup (125 ml) extra virgin olive oil
Instructions
- Preheat a barbecue or chargrill pan over medium heat. Cut the coconut flower into 2 cm thick steaks.
- Combine the ground spices for the wattleseed seasoning in a medium jar with a screw top and shake well to combine. Add the olive oil and shake a second time.
- Baste the musu steaks well with the seasoned wattleseed oil on both sides, then barbecue for 2-4 minutes per side, until charred nicely on both sides. Remove to a serving platter and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Island Echoes With Nornie Bero
