Australian-German Fusion Street Food

German Mash:
Ingredients:
4 to 6 tablespoons butter
1 pound apples, about 4, Boskop or Elstar
1 tablespoon lemon juice
2 teaspoons sugar, or to taste
1 pound starchy potatoes (Russet), about 4 to 5 medium
Butter to taste
Freshly ground nutmeg
Salt, to taste
Pepper, to taste
Method:

Cut potatoes and apples into small pieces. Boil them in separate pots till soft. then drain them, tip into a bowl and add butter, seasoning, lemon juice and sugar. Mash with a potato masher or fork if you want it chunkier. Keep aside in a bowl till needed.


Tempura Warrigal greens
Ingredients:
1 cup plain flour
1/2 to 1 cup water
100 grams warrigal leaves

Method:

Pluck leaves from stem and wash first.
Next, mix flour and water together to make a thin batter.
Drench the leaves in the batter and shallow fry them in vegetable oil. Place fried leaves on a paper towel for the oil to drain off.


Bavarian Beer Sauce

Ingredients:
1/2 cup Dijon or German style mustard
1 large onion chopped
1/2 cup honey
1 1/2 cup VB beer
1 1/2 cups Guinness stout
2 tablespoons vegetable oil
1 tablespoon softened unsalted butter
1 tablespoon all-purpose flour

Method:

First peel and thinly slice the onions.
Next, add butter and oil to a pot. Add the onions and cook in medium heat till caramelised.
Then mix in flour till fully incorporated.
Lastly, add in both the beers, honey and mustard to the mixture and cook till the sauce has thickened.


Wattlseed crusted lamb loins

Ingredients:
200 grams of wattlseed
200 grams of mountain pepper
salt
pepper
olive oil for frying

Method:

Rub in the spices, salt and pepper onto the meat pieces.
Shallow fry them for 2-3 min on each side.
Once the middle is till a little soft, take it off the heat and let it rest.
Cut them on a diagonal angle and serve.

Serving:

Spread a bed of German mash on the plate first followed by 4 to 5 medallions of lamb. You may serve more or less depending on your preference. Spoon a couple of tablespoons of the Bavarian sauce over the meat pieces and lastly top them with the crispy warrigal greens. Bon appetit!!!