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TJURINGA EMU PRODUCTSMeatTjuringa emu meat is a palatable high quality red meat, which compared to beef has a finer texture, and two to three times higher iron content. The meat has a low fat content of less than 3% and less than 150 calories per 100gms. It is low in cholesterol with less than 50mg per 100gms. Therefore if you are looking for a healthy, nutritious, low fat meal, with a distinctive taste, Tjuringa Emu is the perfect product. Tjuringa Emu Meat Products are available from a limited number of outlets. Consequently for people wishing to purchase product it is recommended that you e-mail, phone or fax your inquiry.
Product range Tjuringa Fresh Emu Meats: Fan Fillet - This premium cut is the beef eye fillet equivalent and as such, ideally pan fried or grilled and served as steak. Flat, Outside and Inside Fillet - Ideally suited to stir fries, antipasto dishes and great for kebabs. The variety of ways to serve are only restricted by your imagination. Flat Rump and Thigh Fillets - These are larger cuts and as such ideal for slicing as steak or for quick roasting. Gourmet Bar-b-que Sausages- These are the most sought after emu meat product and contain a very destinctive flavour which is very appealing. Recipes & Tips on cooking. Tjuringa Processed Emu Meats: Smoked Emu - This smoked and cooked product is ready to serve cold as a main meal, in salads or on fresh rolls and sandwiches. Kabana and Salami - Ideal as pre-dinner savoury appetizers, pizza toppings or in sandwiches. Tjuringa Emu Pies - A very popular and healthy addition to the Tjuringa Emu Meat range, it includes Plain, Aussie and Smokey Pies. Queensland Department of Primary Industries nutritional analyses undertaken on these pies revealed a: * Low fat content of between 9 -10.5%. * High iron content of around 2.3 mg per pie. * High protein content of 15 - 17 g per pie. Other products are available on request including - Tjuringa Cocktail Emu Quiches and Emu Fritters (in the egg laying season), Kebabs Smoked Emu Neck. * Watch the Notice board for new developments in our meat range. RECIPES ------------------------------------------------------------------------ BAKED EMU IN FILO: (20 portions) INGREDIENTS: 2kg emu fillet Macadamia nuts (crushed) 400g butter Filo pastry Watercress Plum sauce or any fruit sauce Seasoning Nutmeg Cheese 1kg
METHOD: 1. Saute emu fillets in butter, quickly to seal. 2. Remove from pan, cover with macadamia nuts and cheese. 3. Lay out fillo pastry and place emu at one end. 4. Sprinkle with nutmeg and seasoning. 5. Paint edge of pastry with melted butter and wrap the emu in pastry to make a parcel, then brush with butter. 6. Bake until golden brown. 7. Serve with plum sauce or any fruit sauce. 8. Garnish with watercress.
----------------------------------------------------------------------- BAR-B-Q CAJUN EMU STEAK: (10 portions)
INGREDIENTS: 1.5 kg emu fillets 100gm Cajun spice mix 100gm olive oil METHOD: 1. Rub spices into steak. (These spices are tangy hot add more or less to suit taste) 2. Have the Bar-B-Q (or pan) HOT. 3. Lightly oil. 4. Fry steak until medium/rare. 5. Remove and serve with salad or vegetables. ------------------------------------------------------------------------ HINTS FOR ENJOYING TJURINGA MEAT AT ITS OPTIMUM: * Because of the low fat content, care must be taken to cook the meat quickly and at a high temperature to prevent loss of juices and seal in the unique flavour. * It is important to cut across the grain to reduce shortening during cooking. * To maximise tenderness and flavour the meat should be served rare to medium and not well done. * When grilling, the meat should be cooked quickly, at a high heat in a preheated hot pan and removed from the heat just as the juices are staring to rise. * Allow to stand for a few minutes before serving, to ensure an even distribution of juices.
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