Wallaby Blood

Preparation info

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By Ben Shewry

Published 2012

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  • 125 g ( oz) brown onion, cut into small dice
  • 5 g ( oz) table salt
  • 35 ml ( fl oz) non-GM canola oil*
  • 1.6 g ground wattle seeds
  • 2 g (1/16 oz) smoked paprika
  • 2.8 g sweet paprika
  • 5.3 g freshly ground black pepper
  • 125 g ( oz) cooked jasmine rice
  • 125 g ( oz) wallaby blood
  • 125 g ( oz) free-range lardo, diced


In a medium saucepan, gently sweat the onion and salt in the oil without colouring. Once translucent, add the wattle seeds, both paprikas and the pepper. Remove the pan from the heat, add the rice, blood and lardo. Place the mixture in a vacuum pouch and vacuum-pack on 100 per cent for 20 seconds in a chamber vacuum sealer*. Place the bag in a circulating water bath (or saucepan filled with water) heated to 80°C (176°F) for 1 hour.

Open the bag and blitz the mixture in blender. You will need to add some hot tap water to adjust to a thick custard consistency. Once smooth, pass through a fine chinois, then leave to cool.