Jus recipes

Loved it, classic french style, simply prepared with a flavor packed jus. One change I made was to brown the chicken breast in a non-stick pan (and then finish cooking by popping it into the oven) before making the sauce to build extra flavor.

Kangaroo striploin tartlet served with sweet potato (or kumara) and Australian Bush Tomato jus.

Akudjura (dried bush tomato) crusted Ribeye steak served with broccolini, shitake mushrooms and wattleseed jus.

Saltbush Lamb backstraps served with sweet potato mash, broccolini, grilled figs and finished with Lamb jus.

This is an easy dish with very complex flavour from the herb pasta, the seasoned meat, the wild earthy mushrooms and the aromatic scented jus which you really only taste half way through the dish if it’s done right.