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1
Preheat your oven or BBQ to 180u00b0C.
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2
Stab the meat of the hocks with a narrow blade knife making an incision which fits your finger; sprinkle Alpine Pepper into the cuts.
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3
In a hot, oiled, deep roasting pan, brown the hocks on all surfaces to flavour the outside; once half done, add the onion to brown it as well.
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4
Remove from the heat and pour in the stock and add the chilli.
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5
Cover the meat with aluminium foil ensuring that it does not touch the meat but sits proud.
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6
Place in the oven for 2-3 hours or until the meat easily pulls away from the bone; the pan can be uncovered for the last 30 minutes of this time.
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7
Once the hocks are cooked, remove them from the liquid and set aside in a warm place.
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8
Pull all of the meat away from the bones.
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9
Reduce the liquid in the pan to 1/4 the original volume; strain off and season this sauce with Wildfire Spice to taste.
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10
Boil the bunya nut halves in a minimum of water and then allow them to cool in this water, this will make it easy to get them out of the shells; use almonds if bunya nuts are hard to get and you can boil them or dry roast them as is your preference, either way, chop the nuts coarsely.
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11
Start to cook the rices:
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12
Add the brown rice and the rice grass to a saucepan which can be fitted with a lid; cover the rice with water so that the water covers the rice by 11/2 times as much again as the depth of rice; you can measure the 200g of rice and add 300ml of water; note that if you were cooking white rice using this absorption method only 200ml of water would be needed.
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13
To cook the rices, bring the water to the boil and continue boiling until the water boils down to within the surface of the rice; turn the heat down to a gentle simmer and fit the lid to the saucepan; continue simmering for 10 minutes or until the rice is cooked as indicated by 'blow hole' in the surface of the swollen rice; remove from heat once done; place the snow peas on top of the rice and cover till required to serve.
