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Kale & Parsley Pesto
 



Blend 2 tspns coriander, 1 tspn lemon myrtle, 1/2 tspn aniseed myrtle, 1 tspn mountain pepper, 1 tspn bush tomato and 100gm macadamias with handful fresh kale, handful parsley, 50gm grated parmesan, 2 garlic cloves, tbspn honey and macadamia oil

Spread on toast, use as a dip, stir through pasta, stuff chicken fillets

Rich Aniseed Chocolate Tart with Davidson Plum Topping


Ingredients

250gm Chocolate Biscuits
90gm melted butter

Whizz biscuits until crumbed and then add butter.  Press into lightly greased tart case and refrigerate until set.

200gm cooking chocolate
1 dspn Aniseed Myrtle
25gm unsalted butter
100ml cream

Melt chocolate in a bowl over a saucepan of hot water and then add butter.  Slowly add cream until a smooth texture is achieved.  Turn off heat and add Aniseed Myrtle.
Pour into prepared biscuit base and refrigerate.


100gm Davidson Plums
half cup sugar

Cover deseeded plums with water and cook until soft.  Then add sugar to taste. Refrigerate until cold.
When chocolate is set spread over top.

Sweet Aniseed & Cherry Pizza


Ingredients

    3 cups of plain flour
    2 packets of powdered yeast
    20gm of aniseed myrtle
    100gm of demerara or coffee sugar
    200gm morello cherries

Method

Combine flour, yeast and enough warm water to make a soft, easily worked dough. Knead until smooth and place in a bowl covered with cling-film to prove for 1 hour.

Divide in half and roll out 2 circles or rectangles, 1/2 cm thick, (to fit a pizza tray).

Place aniseed myrtleand sugar in a mortar and crush until fine. Roll cherries in sugar mix so that they are coated.

Lay half the cherries on the first sheet of dough and sprinkle half the aniseed sugar mix over. Now lay the other sheet of dough on top. Scatter the remaining cherries,  aniseed sugar mix on top, pressing the cherries into the dough.

Bake in a preheated oven at 250C for 15 min.

Allow to cool then serve.


Aniseed Myrtle Shortbread

Ingredients:
125gm butter
40gm sugar
25gm icing sugar
250gm plain flour
1 desertspoon Aniseed Myrtle
1/4 teaspoon salt
2 teaspoons Orange Blossom Water (or orange juice)

Cream the butter and sugar.  Add icing sugar.  Blend. Sift flour with Aniseed Myrtle and salt and then slowly add to the mixture alternating with orange blossom water until a smooth dough is formed.

Divide dough into 4 or 5 pieces.  Shape into bars about 1cm thick.  Place on ungreased sheet. Bake 150C for 15 to 20 minutes until pale golden (not brown).

Leave to cool and then transfer to wire rack.

Aniseed Myrtle Truffles


Ingredients:
50gm butter
3/4 cup icing sugar
180gm chocolate
1 desertspoon Aniseed Myrtle
150gm Macadamia Nuts
2 Tablespoons Cream

Place first 5 ingredients into a bowl and melt over a saucepan of hot water.  Then add the nuts and cream.  Mix well. Drop spoonfuls into paper patty pans.  Refrigerate to set.



There are more recipes using ANISEED MYRTLE at TASTE AUSTRALIA
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