The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled marron on a stick with citrus butter, flowers and herbs


"King prawns also work nicely for this recipe," says Peter Gilmore. "It's a fun way to get your guests involved by inviting them to finish their skewer with fresh herbs and flowers." Soak eight bamboo skewers in water for at least 30 minutes before cooking. 

You'll need

8 (150gm each) live marron (see note), or 8 large uncooked king prawns 2 tbsp mixed edible flowers, petals removed 1 tbsp small fennel fronds (optional) 1 tbsp (loosely packed) chervil leaves 1 tbsp finely chopped chives   Citrus butter 40 gm unsalted cultured butter, softened Finely grated rind each of ¼ lemon and ¼ lime

Method

  • 01
  • If you're cooking over a fire, light the wood or coals and allow fire to burn down to hot coals (1-1 ½ hours); otherwise heat a barbecue when you're making the citrus butter.
  • 02
  • Place marron in the freezer to render them insensible (50 minutes to 1 hour), then cook them in a large saucepan of rapidly boiling salted water for 1 minute. Refresh in iced water, then remove the tails and cut shell down the centre over the belly with scissors and remove tail meat. Skewer on soaked bamboo skewers (for prawns, peel, remove heads and devein, then thread onto skewers). Cover and refrigerate until required.
  • 03
  • For citrus butter, mix butter and rinds together in a bowl and season to taste. Transfer to a small dish and leave at room temperature.
  • 04
  • Mix flowers and herbs and place in a dish. Season marron and grill, turning occasionally, until almost cooked through but still a fraction translucent in the centre (1 minute each side). Serve to guests to roll in the butter and sprinkle on the flowers and herbs.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Additional Notes

Live marron need to be ordered ahead from a fishmonger, or from your local fish market.

Drink Suggestion

2015 Thick as Thieves "Fancy Pants" viognier blend, Yarra Valley, Vic, or 2014 Jamsheed Rousanne, Beechworth, Vic

Featured in

Jun 2016

You might also like...

Roasted carrots with feta, almonds and sherry caramel

recipes

Stracciatella with lemon and orange

Chirashi zushi

recipes

Peter Gilmore's quince, pecan and creme caramel trifle with Gretchen's honey cream

Kensington Street Social's kale with pear and bottarga

recipes

Winter green salad

Grilled wagyu rump cap

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×