Prep time: 15 minutes
Cook time: 50 minutes plus 15 minutes rest
What you need:
1 X1.6kg Weight Bass straight rump cap beef
Extra virgin olive oil
Eggplant and Mushrooms
2 Medium eggplants, cut into ¼ s lengthways and then each quarter into 3-4 large chunks.
150g Oyster mushrooms, trimmed and larger ones halved
150g King brown mushrooms
150g Enoki mushrooms
3Tbsp Extra virgin olive oil
½ White onion, finely chopped
2 Clove garlic, finely chopped
3cm Piece of ginger, peeled and finely grated
½ Medium white onion finely chopped
Freshly ground black pepper (white might work well instead??)
Salt flakes to taste
2Tbsp AYAM gf light soy sauce
1 Tbsp rice wine
2 Tbsp Ayam gluten free oyster sauce
1 Tbsp maple syrup
½ Red onion, finely sliced
¼ Chinese rice wine
1 tsp salt
1 Tbsp caster sugar
1 cup water
To make Low FODMAP
Omit King Brown and Enoki Mushrooms and use Oyster, Black Fungi and Shimeji
Omit Onion and use the green part of spring onions instead
Omit garlic and use some garlic infused oil
Omit pickled onions or use store bought pickled onions (45g serve is Low FODMAP), making up the pickled onion recipe up on the spot won’t allow enough time for the FODMAPs to leech out.
Step 1: Preheat all burners of the barbecue on high heat.
Step 2: Make sure the meat is at room temperature before cooking. Season and oil all sides of the meat with 20-30ml of olive oil and salt and pepper.
Step 3: Preheat the baking tray on the flat side of the barbecue. Add the meat to the hot tray to sear the rump fat side down for about 6 minutes to render the fat and brown. Turn and sear on the other side for 5 minutes. Move the baking dish to the open grill side of the barbecue and turn off the burners on the open grill side so there is no direct heat. Leave the flat plate burners on medium. Cook for 40minutes. The internal temp of the meat should be about 45 degrees.
Step 4: Remove from the oven and rest for about 15 minutes. The internal temperature of the meat will continue to rise by about 10 degrees.
Step 5: Pickle the onion by combining all ingredients together and setting aside until ready to serve.
Step 6: While the meat is resting, steam the eggplant in a steamer over boiling water until soft (about 5 mins). Set aside.
Step 7: Heat the oil in a fry pan or wok over high heat. Sauté the onion, garlic, ginger for a couple of minutes until fragrant. Add the steamed eggplant and fry for a couple of minutes. Follow in with the king browns mushrooms. Sauté for a minute then add the oyster mushrooms.
Step 8: Add the Chinese cooking wine and toss, stir through the gluten free oyster sauce, light gluten free soy sauce and a touch of water if needed. At the last minute stir through the enoki and maple syrup.
Step 9: To serve, slice the rested meat and serve with the cooked mushrooms and eggplant. Drain the pickled onions and scatter over the top. Sprinkle with coriander leaves
Use only oyster or shemuji.
Use garlic infused oil and celery (Could use 10g celery per serve to be Low FODMAP) in place of garlic and onion
Don’t add the pickled onions (Can use store bought pickled onions at a 45g serve)