Black Swan breast steaks with spiced onions
The Black Swan breast is very easy to use and when cooked quickly and rested a little is very tender, much to the surprise of a lot of people trying it for the first time who will never guess what is before them.
To serve four
2 Black Swan breasts,
They are normally between 300and 400g each
A sprinkle of olive oil and wine
1 onion
A dash of cooking oil
½ teaspoon ground cumin
¼ teaspoon ground coriander
1/3 cup raisins
1 lemon
2 teaspoons gravy mix
Trim the breasts and cut across into five to six pieces, cut the end pieces a little thicker so that all the pieces are around the same weight. Gently tap each piece out a little with a light meat mallet, the back of a knife is fine, just to shape into nice little medallion steaks. Put them into a dish, sprinkle over the oil and wine, a generous grind of black pepper, cover with cling film and chill until required.
Peel off the lemon rind and cut into thin strips, add a cup of boiling water to the raisins and put in the lemon rind and a little squeeze of juice. Dice the onions, fry a minute or two in a small saucepan, add the spices and a pinch of salt and pepper. Add the raisins water and lemon, simmer until it has reduced and the onions are soft, around fifteen minutes. Add a dessert spoon of water to the gravy mix and stir into the onions to combine, season to taste.
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