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Recipes
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LEMON MYRTLE |
Lemon Myrtle Cheesecake |
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Filling: 500 g cream cheese 150 g castor sugar 1 tbsp lemon juice 2 tsp ground lemon myrtle 400 g cream 2 tsp gelatin in 50 ml hot water |
Base: 1 packet Nice biscuits 80 g unsalted butter
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To make base, melt butter and combine with crushed biscuits. Press into cake mould and set in fridge. For filling, whip cream and set aside. Combine cream cheese, sugar, lemon juice and lemon myrtle and beat until smooth. Add gelatine dissolved in hot water and fold in whipped cream. Pour mixture onto base and set in fridge
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Lemon Myrtle Prawns (serves 4 as entrée) |
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3 finely chopped spring onions 24 king prawns 1 tbsp olive oil 1 tsp Mountain Pepper |
1 tsp ground Lemon Myrtle ½ cup dry white wine salt to taste |
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Heat the oil and add prawns. Add salt, pepper and spring onions. Cook until the prawns are firm in touch. Sprinkle in Lemon Myrtle. Pour in the wine and cook to reduce the wine a little. Serve with cooked rice.
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ANISEED MYRTLE |
Aniseed Myrtle Dampers (12 pieces) |
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500 g self-raising wholemeal flour 2 tbsp aniseed myrtle ground ½ tsp mountain pepper 15 ml macademia nut oil 200 ml milk |
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Pre-heat oven to 180°C. Mix flour and aniseed myrtle. Add oil and milk and mix roughly using hands (do not overwork). Roll into log and divide into handfull sized balls. Place the damper onto a flour dusted baking tray and bake for 15-20 min. until golden brown.
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Aniseed Myrtle Shortbread |
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250 g butter 1/2 cup caster sugar 2 tbsp aniseed myrtle 2 1/2 cups plain flour 1/2 cup rice flour |
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Cream butter, sugar and Aniseed Myrtle. Mix in remaining ingredients. Spread mixture into a baking tray, cover with greaseproof paper and press into a slice about 1 centimetre thick. Bake in moderate oven for 30 minutes. Slice while still hot.
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BUSH TOMATO |
Bush Tomato Muffins (Claudia's) |
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2 ½ cups self-raising flour 2 ½ tsp baking powder 1 cup cooked pumkin 1 pinch salt |
80 g butter 150 g sugar 1 cup buttermilk 1 tbsp ground bush tomato |
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Warm-up buttermilk, sugar, bush tomato and butter in a saucepan and set aside to cool. Sift flour in a large bowl and add baking powder, pumkin and salt. Pour in mixture and combine roughly (do not overwork). Fill in a greased muffin tray and back at 170°C for 20-30 min.
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Bush Tomato and Chilli Salsa |
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1/4 cup white vinegar 1 tsp salt 1 tbsp castor sugar 3 small red chillies, finely chopped 2 tsp ground bush tomato |
10 large ripe tomatoes, finely chopped 2 onions, finely chopped 2 cloves garlic, chopped 2 tbsp olive oil |
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In a medium sized saucepan, bring the vinegar, salt, sugar and chillies to the boil. Add the ground bush tomatoes and cook for 10 minutes on low heat. Remove from the heat. Combine the tomatoes, onion and garlic in a large bowl. Add the saucepan ingredients to the bowl. Let the salsa sit for an hour. Just before use, drain off any excess liquid that has collected and stir through the olive oil.
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MOUNTAIN PEPPER |
Mountain Pepperberry Sauce |
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½
tsp Mountain Pepper, ground |
120
ml red wine |
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Place the Pepperberries and red wine with shallots in a saucepan and reduce by half. After reducing liquid, combine with prepared brown sauce and reduce by half again. Serve medallions masked with Pepperberry Sauce and dribble cream across the sauce.
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Mountain Pepper Fish Marinade |
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2 or 3 tbsp of sweet Chile sauce 2 tsp of fresh ginger 1 clove of garlic 1 or 2 tsp of fish sauce |
2 or 3 tsp of oyster sauce 1 tbsp of ground pepper leaf ½ cup Mountain Pepperberries |
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Mix ingredients together in a bowl. Lay whole fish or fish fillets on foil and rub in marinate. Wrap up fish in foil and let stand for 1 hour. Bake in oven on 200°C for 20 to 40 minutes, depending on size of fish size.
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WATTLESEED |
Wattleseed Shortbread |
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250 g butter 1/2 cup caster sugar 2 tbsp wattleseed 2 1/2 cups plain flour 1/2 cup rice flour |
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Cream butter, sugar and wattleseed. Mix in remaining ingredients. Spread mixture into a baking tray, cover with greaseproof paper and press into a slice about 1 centimetre thick. Bake in moderate oven for 30 minutes. Slice while still hot.
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Wattleseed Ice Cream |
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250 ml cream 500 ml milk 3/4 cup (180g) sugar 4 egg yolks 1 tbsp wattleseed |
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Heat the milk and sugar in a saucepan, stirring. Remove from heat. Slowly pour onto beaten egg yolks while beating with a whisk. Add the wattleseed and return the mixture to the stove over low heat and stir until it begins to thicken (5-10 minutes). Allow to stand for 15 minutes, then add the cream and mix well. Cool and churn in an ice cream machine.
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NATIVE MINT |
Native Mint Dressing (for 250 ml) |
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1 1/2 tsp Native Mint crushed 2/3 cup olive oil 1/3 cup white wine vinegar |
1 tbsp apple jus 1/4 tsp salt a pinch of Mountain Pepper |
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In a bowl whisk together the oil, vinegar, apple juice, salt and pepper. Add the Native Mint and allow to steep for at least 2 hours (longer is better). Pour the dressing into a clean jar with a tight-fitting lid and shake well to combine the ingredients.
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Native Mint Cooler |
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1 cup ice cubes 2 cups diced watermelon 1/2 cup strawberries |
1 tsp caster sugar 1/2 tsp Native Mint
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Place all ingredients in a blender and blend until smooth.
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NATIVE THYME |
Native Thyme Sauce |
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300 ml full-bodied red wine |
2 tsp Mountain Pepper ground
pinch of salt
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Heat the wine then add the shallots, stock, garlic, half the Native Thyme, the Mountain Pepper, and other seasonings. Boil and reduce to one third volume. Add the brandy to the sauce and remove from heat. Swirl in the butter a little at a time, add the other half of Native Thyme and set back over a low heat, stirring for a few minutes.
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Lamb Rack in Native Thyme and herbs crust (serves 2) |
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1 tsp mustard 1 tbsp fine breadcrumbs 1 tbsp Native Thyme ground |
1 tbsp fresh herbs (such as parsley and mint) 2 tsp butter
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Mix together mustard, breadcrumbs, Native Thyme, herbs and butter to form a paste. Season to taste. Press onto skinned side of a trimmed rack of lamb and roast skin side up at 200°C for 25 min. |
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