serves
4
prep
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
difficulty
Easy
level
Stream free On Demand
Island Echoes With Nornie Bero
series • cooking
PG
series • cooking
PG
Ingredients
- 500 g pearl meat
- 2 finger limes, pearls extracted (1 red, 1 green)
- 3 tbsp roughly chopped desert limes
- 1 lemon, juiced
- 1 lime, juiced
- 3 tbsp white vinegar
- 1 long red chilli
- ¼ cup coriander leaves
- ½ cup (125 ml) coconut cream
- 3 tbsp soy sauce
- Sea salt, for seasoning
- 2 rainforest cherries, thinly shaved, to serve
- Yam crisps, to serve
Instructions
- Thinly slice the pearl meat, then combine in a large bowl with the finger lime pearls, desert limes, lemon and lime juice and vinegar. Gently mix to combine and allow to stand for 2 minutes.
- Meanwhile, finely chop the red chilli. Roughly chop the coriander. Add the coconut cream, soy sauce, coriander, chilli and a generous pinch of salt to the pearl meat mixture. Mix well to combine.
- Sprinkle the pearl meat namas with the rainforest cherries and serve with yam crisps on the side.
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
