A munthari berries hot meal with lemon ironbark rice.
I was looking for a way to use up my munthari berries, other than with muffins. So I chose the Marinated Kangaroo Kurrajong from Vic Cherikoff's book "Uniquely Australian".
Unfortunately I didn't have all the ingredients available to me, so I used or "improvised" what I could.
I marinated pork belly strips in macadamia oil, garlic & munthari berries overnight. Chopped the fat and grilled.
I put the marinade in a skillet, with the marinated munthari berries, chicken stock, cream, vino cotto, small amount of chopped Davidson Plums, and barbie sauce. Gently boiled till thickened and reduced.
However, if I had any Dining Downunder's Illawarra Plum sauce or Mountain Pepper Sauce, I would've put that in place of barbie sauce.
Assembling the dish
To serve, I sprinkled ground lemon ironbark & Dining Downunder's lemon myrtle sprinkle into the cooked rice and let it infuse for a few minutes.
Then topped the rice with chopped meat, and poured the sauce over.
Another way I could have presented this dish is to put the rice inside a small jelly mould or dariole mould (like in Mark Olive's barramundi dish in Outback Cafe book), unmould it onto the centre of the plate, surrounded by the meat sauce, or unmoulded it at the side with meat sauce on the other side. [I can show photos later if I do something like this again.]
I enjoyed making this quick simple dish, which was a little bit like a sweet & sour sauce meal. I especially enjoyed the munthari berries in this sauce. I truly thought they were a lovely soft, non-overpowering berry for a main meal sauce, and I've now concluded that I prefer these berries cooked, like in my muffins & this meal, rather than in a milk shake (just a personal choice).
This is the first time I've marinated meat in macadamia oil so it was new to me. It appeared as though the berries had plumped up overnight in the oil.