Wallaby Pie with Moroccan Couscous
Wallaby Pie with Moroccan Couscous.
On Island Time’s meals have been specially curated by our team for you to enjoy in your bespoke accommodation or at home. These meals showcase island ingredients, are generous in size and our easy step by step instructional cards make preparation easy. We recommend serving these meals in a large dish or pan that can be placed on a table to share. We suggest ordering 2-3 types of meals for one dinner so you can experience the variety of island inspired flavours.
What you get
Wallaby pie, leaves, wharf dressing, Moroccan couscous, Greek yogurt, pickled onion and lemon.
Preheat oven 170 degrees.
Take pies out of pack and place in a baking tray lined with baking paper and cook for 35- 40 minutes.
Soak leaves in cold water until ready to serve.
Cook Moroccan couscous to packet instructions, this takes about 20 minutes.
Drain salad and place on a clean tea towel to dry. Place in a bowl and dress with wharf dressing at the table.
Place the couscous and wallaby pies on plates and top with greek yogurt, pickled onion and lemon with a side of tomato chutney
Add caramelised onion or chilli oil to this meal to make it extra tasty.
Wine pairing suggestions;
Gibson, Discovery Road '11 minestrone'
Beer pairing suggestion;
Note: we freeze our fish and meat to ensure the highest quality of freshness and shelf life. All products are cryovaced and frozen as soon as they are processed by our team at the Wharf. Once defrosted in the refrigerator we suggest fish and crayfish should be eaten within 3 days and red meat within 5 days. Please do not refreeze products once thawed.
Moroccan couscous - check for allergens: https://localpantryco.com.au/products/from-basque-with-love?variant=7281230020638¤cy=AUD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_campaign=gs-2019-05-24&utm_source=google&utm_medium=smart_campaign&gclid=EAIaIQobChMIhOuEzJCU_QIVTx0rCh0bwgKuEAQYAiABEgJ_DvD_BwE