Bbq Muttonbird Shearwater Titi With Cherry Sauce Recipes
BBQ MUTTONBIRD / SHEARWATER / TITI WITH CHERRY SAUCE
These are a native bird of Australia and New Zealand, I'm not aware of any other bird that would be close enough in taste to use in this recipe, but please let me know if you do ;-) When you cut the bird in half it is thin and because of grill temperature differences I can't say an exact time for grilling either side - you need to judge by eye. Also if you have never tried Muttonbird / Shearwater before it has a very distinctive and strong taste - it is something a lot of people either love or hate so not a good recipe for general entertainment. Boneman let me know the following: American Woodcock (commonly hunted and cooked in the USA) probably cooks and tastes like muttonbird. Very dark meat and somewhat strong. They feed exclusively on earthworms!
Provided by Peter J
Categories < 4 Hours
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Rinse muttonbird under cold running water.
- Cover muttonbird well with water in a large pot and bring to the boil (uncovered all the time) over the wok burner on your BBQ and simmer for 15 minutes. You can also do this part on a stove top but they do smell terrible while cooking.
- Drain water from pot, but this time re-fill with boiling water and repeat process of bringing back to the boil and simmering 20 minutes uncovered once again.
- Drain water and pat muttonbird dry with a paper towel.
- Lightly sprinkle muttonbird all over with sage, star anise and pepper.
- Cook muttonbird over high heat over BBQ grill plates until cripsy, around 5 minutes a side. Start with the fatty / skin side down first.
- While cooking blend orange juice and cornflour in a small bowl, followed by addition of cherries.
- When muttonbird is turned for the first time add this mixture to a wok and cook over burner at low-medium temperature for 5 minutes until it starts to thicken.
- Place muttonbird into wok and coat well with the sauce cooking for a few minutes further over low heat until combined well.
Nutrition Facts : Calories 168, Fat 0.8, SaturatedFat 0.1, Sodium 0.9, Carbohydrate 41.2, Fiber 5, Sugar 29.4, Protein 3
CHERRY BARBECUE SAUCE
You can use fresh or frozen cherries to make this flavorful barbecue sauce. It tastes phenomenal on ribs and chicken! -Ilene Harrington, Nipomo, California
Provided by Taste of Home
Time 30m
Yield about 3-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.
Nutrition Facts : Calories 74 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 184mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
CHICKEN WITH CHERRY SAUCE
This tender moist chicken bakes in a savory sauce that combines cherries with soy sauce, orange juice and ginger. It's sure to be a big hit at your house like it is at mine. -Linda Grubb, Poland, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.
Nutrition Facts : Calories 453 calories, Fat 21g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1364mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 2g fiber), Protein 32g protein.
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