Bbq Muttonbird Shearwater Titi With Cherry Sauce Food

BBQ MUTTONBIRD / SHEARWATER / TITI WITH CHERRY SAUCE

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.

CHERRY BARBECUE SAUCE

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.