Cinnamon Myrtle is used in savoury recipes, deserts, confectionary and herbal teas. Add to curries, stews and rice dishes (wonderful in steamed rice).
Can also be used in biscuits, sweets and slices – anywhere cinnamon is used.
Cinnamon Myrtle makes a calming medicinal tea useful for Dyspepsia, heartburn, colic and the digestive system.
Mix with lemon myrtle and chilli and add to breadcrumb mix.
Add some depth to your next batch of spaghetti with meat sauce with a tablespoon of cinnamon myrtle.
The main essential oil isolated in cinnamon myrtle is elemicin, which is also a significant flavouring component in common nutmeg.
Dried and ground Cinnamon Myrtle is available at Taste Australia Bush Food Shop
Cinnamon Myrtle Yoghurt Dip
Meanwhile combine 1 cup plain yoghurt with one minced garlic clove, 1/4 cup chopped macadamia nuts, 1/4 cup chopped parsley, and 2 teaspoons Ground Cinnamon Myrtle.
Serve with Spiced Sweet Potato Wedges and a lime wedge.
Gluten Free Hearts
Ingredients
200gm Warrigal Greens,
3 stalks of continental parsley,
handful of chives,
1 teaspoon lemon myrtle powder,
250gm ricotta,
1/4 cup rice flour,
teaspoon Cinnamon Myrtle,
teaspoon Mountain Pepper,
6 eggs (yolks and whites separated).
Preheat Oven to 180C.
Grease 2 muffin trays.
Place Warrigal Greens into a bowl and cover with hot water for 3 minutes. Drain and Rinse in cold water. Then finely chop the Warrigal Greens, parsley, and chives.
Place in a large bowl and add ricotta, rice flour, cinnamon myrtle, mountain pepperleaf , lemon myrtle and egg yolks. Mix well.
In a separate bowl beat the egg whites until stiff peaks form. Then mix one third into spinach mixture. Then fold the rest in until just mixed.
Spoon mixture into muffin tray.
Cook for approx 12 minutes until puffed and golden.
Serve with smoked salmon, cherry tomatoes and a little grated parmesan
Lemon Myrtle, Cinnamon Myrtle and Mountain Pepperleaf (10gm, 25gm, 50gm, 100gm, 250gm and 1kg packs) available in the Taste Australia Bush Food Shop as are fresh Warrigal Greens.
Cinnamon Myrtle Biscuits
Ingredients
300gm plain flour
1 desertspoon Cinnamon Myrtle
1 teaspoon Baking Powder
150gm soft brown sugar
75gm butter
1 egg
50gm Australian Honey
Sift flour, cinnamon myrtle, baking powder. Add sugar. Rub butter into mix until it looks like breadcrumbs.
Beat egg, add honey, mix until smooth. Make a well in the middle of the flour and pour in the egg and honey mix.
Mix dough to a smooth ball. Wrap in cling film. Chill for 30 minutes.
Roll out dough to until 5mm thick. Cut into rounds or shapes. Bake 160C for 8-10 minutes. Cool on Wire Rack.
Recipe ideas for Cinnamon Myrtle:
Add ground cinnamon myrtle to sweet potato mash
Add 4 bananas (thickly sliced) to 25gm butter melted in a pan. Fry until soft. Lift out the bananas and set aside. Then add a teaspoon of ground cinnamon myrtle to the pan, along with 75ml rum and 45 ml honey. Cook until sauce thickens. Stir in 50gm coarsely chopped walnuts. Pour over the banana and serve with cream.
Cinnamon Myrtle Macadamia Liqueur
Coarsely chop 1.5 cups macadamia nuts and place into a glass container with 2 cups of vodka. Seal and store in a dark place for 2 weeks. Give it a little shake every day or so.
Combine 3/4 cup honey, 2 cups dark brown sugar and 1.5 cups water in a saucepan over high heat. Stir occasionally. Bring almost to the boil, then lower to a simmer for 5 mins.
Add the syrup to the vodka, along with 10gm cinnamon myrtle. Stir well and then seal and store in a dark place for a further 2 weeks, giving it a shake every day or so.
Carefully strain through a double layer of cheesecloth and then again through 2 new layers of cheesecloth. Let sit for one more week.
Cocktail suggestions:
Shake 60ml Cinnamon Myrtle Macadamia Liqueur and 30ml cream with ice and strain into cocktail glass.
Shake 60ml Bourbon with 30ml Cinnamon Myrtle Macadamia Liqueur