Episode: 6
Title: Kununurra Country Club Resort
Broadcast: July 16th 2017
Presenter: Julian Marco Kettelhake

Today we speak with Marco, head chef at the Country Club Kununurra Resort, where he will show you how to make his favourite dish: Chickpea and Chia crusted Kofta with a modern Australian Twist.

• Marco was born in Rome, but grew up in Germany. Being a nomad as a child inspired him to continue travelling, which eventually brought him to Kununurra.
• Despite its hot and arid landscape, Kununurra boasts a plethora of beautiful, fresh produce, which inspires Marco’s creative and amazing dishes.
• The menu at the Country Club Kununurra makes the most of the fresh produce available in Kununurra, with salads being a common crowd-pleaser.
• The food offers travellers a refreshing break from the dry and dusty desert terrain.

Recipe: Chickpea & Chia Crusted Crocodile Kofta with a Seasonal Salad and Hickory Smoked Aioli

Kofta:
Makes 42 30g koftas

• 1 kg crocodile meat
• 1 green capsicum
• 1 tbsp chilli-infused oil
• 1 handful/bunch coriander
• 9 slices white bread (crusts cut off)
• ½ brown onion, finely diced
• 2 eggs
• Salt and pepper, to taste
• ½ tsp Szechuan pepper
• Chickpea flour and chia seeds mixed for crust

Method:

• Soak bread slices in milk. Wring out and tear into smaller pieces.
• Combine all ingredients except for the chickpea flour and chia seeds. Mix with hands until a sticky mixture is formed.
• Take a handful of mixture and roll into chickpea flour and chia seeds, making sure the kofta is evenly coated.
• Run a skewer through the kofta, and repeat until there is no kofta mixture left.
• Preheat a deep frypan with enough oil to cover the bottom. Fry at a medium heat. and rotate the koftas frequently to get even cooking and avoid burning. 

Seasonal Salad:

• Mixed lettuce leaves
• Cherry tomatoes
• Watermelon
• Rockmelon
• Honeydew melon
• Starfruit
• Roasted nuts
• Creamy vinaigrette

Method:

• Coat cherry tomatoes in olive oil and season with salt and pepper. Place on a baking tray and roast in oven until caramelised.
• Julienne the melon, or cut into thin matchstick pieces.
• Cut the starfruit into thin slices.
• Take a handful of lettuce leaves and place on a large plate or serving dish.
• Sprinkle the melon, and toss with hands.
• Remove tomatoes from oven, and place on the lettuce. It is best to let the tomatoes cool slightly, or else they will wilt the lettuce.
• Add the starfruit slices on top of the lettuce.
• Garnish with roasted nuts, and drizzle with a vinaigrette of your choice.

Hickory Smoked Aioli:

• Homemade aioli
• Hickory chips

Method:

• Prep smoker per instruction manual.
• Feed tube into a bowl containing the aioli, and cover with cling film to seal in the smoke.
• Add the hickory chips and light the smoker.
• Infuse aioli with the smoke until desired intensity is achieved.

Kununurra Country Club
P: (08) 9168 1024
W: www.kununurracountryclub.com.au