Barbecued marron with Thai basil
Picture: Iain Gillespie

Serves 4

1/2 cup extra virgin olive oil

1 cup fresh Thai basil leaves

2 cloves garlic

1 tsp freshly ground fennel

1 tsp freshly ground coriander seeds

1/4 cup preserved lemon, pips removed

pepper and salt to taste

1kg fresh live marron, cut in half lengthways

Preheat barbecue hotplate on a moderate flame and wipe over with a drizzle of oil to season. In a mortar, place all the dry ingredients and pestle into a paste, adding the olive oil in small increments until desired consistency is reached (should be able coat the marron generously without being too chunky). Remove the digestive tract from the marron that runs through the meat and place flesh side down on to the hot plate and sear for about 1 minute , turn the marron over and drizzle a little olive oil over the flesh, cook for further 2 minutes until the marron flesh is white. Brush on the marinade and leave for a further 30 seconds. Plate the marron on large platter with a fresh salad. Warm crusty bread is a must to mop up the juices.

The West Australian

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