Taste Australia Bush Food Shop has Mountain Pepperleaf dried and ground as well as Pepperberry.
Lemon Myrtle seared Salmon with Emu Prosciutto and Creamy Passionfruit Sauce
(Serves 4)
Ingredients
720gm Salmon fillet
6gm Ground Lemon Myrtle
6gm Mountain Pepperleaf
15ml Rainforest Macadamia Nut Oil
200gm Emu Proscuitto
Slice the salmon in 1 cm thick slices. Season with salt, Mountain Pepperleaf and Lemon Myrtle. Set aside. Slice the prosciutto very thinly.
Creamy Passionfruit Sauce
Ingredients
40gm Shallots
150ml White Wine
3 Passionfruit
15ml Pure Cream
160gm butter
Sweat off shallots in a small amount of butter, add the white wine and reduce by 3/4, add the passionfruit pulp and a tiny bit of sugar may be required to cut down on the acidity (always taste), add the cream reduce by a 1/4 and whisk in the butter to obtain an emulsion and a slightly thick sauce.
Sear off the salmon in Macadamia Nut oil and quickly flash the emu on the grill.
To serve, alternate slices of salmon and emu in between each other, finish with a drizzle of sauce on the salmon and around the plate and a fresh Lemon Myrtle leaf.
Kangaroo Meat Pie
Ingredients
Macadamia Nut Oil
700gm Kangaroo Mince
1 diced onion
1 diced carrot
1 stick celery (sliced)
1 can tomatoes
1 teaspoon Mountain Pepperleaf
1 teaspoon Native Thyme
1 teaspoon Saltbush
1 teaspoon Native Sage
1 cup cooked pasta
Puff Pastry Sheets
1 tablespoon cornflour
2 tablespoons water
1 egg
Heat oil in a large pan, add onion, carrot, celery. Cook for 3 minutes and then add the meat. When the meat has been browned add tomatoes, Mountain pepperleaf, Native Thyme, Saltbush, Native Sage. Cook for 15 minutes.
Mix cornflour and water to a paste and then add to pan to thicken a little before adding the pasta and adjusting salt to taste.
Allow to cool.
In the meantime, grease a pie dish and line with pastry. Then add the kangaroo mixture. Cover with puff pastry. Brush with beaten egg. Bake for 30 minutes at 180C.
Serve with Peppermint Gum Chilli Sauce, Saltbush & Native Basil Salsa, and Steamed Baby Potatoes.
Wild Roasted Tomato
Ingredients
1 kg Roma Tomatoes
3 cloves of garlic
3 Tablespoons Macadamia Nut Oil
1 teaspoon Native Basil
1 teaspoon Mountain Pepperleaf
Salt to taste
Place tomatoes (cut side up) in baking dish.
In a separate bowl combine garlic, oil, Native Basil and Mountain Pepper.
Smear oil mixture over cut surface of tomatoes.
Bake 180C for 30 minutes
Serve hot with meat or pasta. Delicious cold on an antipasto platter.
The Jolly Swagman Turkey Burger
Serves: 6
Ingredients
For the Turkey Meat Pattie:
500gm Turkey Mince
2 dspns Taste Australia Swagmans Salt
1 egg
1 onion (peeled)
2 Onions peeled and cut into rings
6 Rindless Bacon Eye Rashers
6 eggs
Macadamia Nut Oil
6 Fresh Bread Rolls
Lettuce leaves
Tomato slices
Beetroot slices
Lemon Myrtle Aioli
Lemon Myrtle Chilli Sauce
Finely dice 1 onion and then mix in the Mince, Swagmans Salt and egg until thoroughly combined.
Take a handful of the mixture and roll into a ball – should yield 6.
Place in fridge while you prepare the other ingredients and toppings.
Heat 2 tbspns Macadamia Nut Oil in a pan then add onion rings. When they’ve cooked down a little place your meat patties into the pan and squash flat (approx 6mm) – cook approx 3 mins a side.
Add bacon.
Then eggs.
Remove ingredients as they become cooked to your liking.
Assembly
Halve the bread roll. Spread a teaspoon of Lemon Myrtle Aioli on the base, top with lettuce, slice of tomato, slice of beetroot, egg, onion, bacon, and finally the turkey pattie. Top the pattie with a teaspn of Lemon Myrtle Chilli Sauce. Place the lid on top and serve.
Baked Smoked Native Pepper Ham
Remove the skin from a 3kg leg of Ham but leave some of the fat and score the top of the ham and fat. Then brush with a cup of honey mixed with 1 Tbspn Mustard.
Place in a baking tray and add a cup of beef stock and 2 cups of good Aussie red wine.
Season Pepperberry Sea Salt
Wrap foil around the leg of the ham.
Now into a 200C oven and immediately drop the heat to 180C.
Baste every 20 mins.
After 40 mins check the ham.
Depending on the size should be done in an hour.
Mountain Pepper & Native Thyme Sauce
Ingredients:
300ml full bodied Australian Red wine
3 shallots coarsely chopped
3 Tbspns Beef Stock
1 clove crushed garlic
2 teaspns native thyme
2 teaspns mountain pepperleaf
pinch of cayenne, salt and ground black pepper
1 tbspn Brandy
3 tbspn butter
Heat the wine, add shallots, stock, garlic, half of the native thyme, mountain pepperleaf, cayenne, salt and black pepper. Boil and reduce to one third.
Add brandy. Remove from heat and stir in butter and the remainder of the native thyme.
Sweet Potato Gnocchi with pepper, prosciutto and parmesan sauce
To make the gnocchi:
750g sweet potatoes, steamed, chopped, mashed and cooled.
3 tsp. Ground Mountain Pepper leaf
3 medium. eggs, lightly beaten
2 cups plain flour
Mix ingredients thoroughly to form a firm dough, adding flour or a little water if required.
Turn out onto a floured board and knead for 2 -3 minutes.
Divide into 4, roll each into a long sausage and cut into 1 inch slices and form into your favourite gnocchi shape, dust with flour and set aside.
Bring a large pan of salted water to the boil and gently drop in the gnocchi. Immediately they rise to the surface, remove them with a slotted spoon and place in a shallow baking dish.
To make Pepper, prosciutto and parmesan sauce
1 cup cream
1 tsp. Ground Mountain Pepper
2 tblsp unsalted butter
6 thin slices prosciutto
100g freshly shaved parmesan
Bring the cream to the boil in a small saucepan, add the mountain pepper and remove from the heat. Whisk in the butter. Pour the mixture over the cooked gnocchi, and sprinkle shaved parmesan and prosciutto evenly over the surface. Place in a preheated (370¡F) oven for 10 minutes then serve immediately.
Cabbage with Mountain Pepper
1/4 cabbage, shredded
2 – 3 tbsp Macadamia oil
1- 2 tbsp balsamic vinegar
1 tsp ground Mountain Pepper leaf, or coarsely ground pepperberries
1 red apple, diced
Mix oil, vinegar and pepper in a small jar and leave for 1-2 hrs. Cook apple and vinaigrette till liquid slightly reduced, add cabbage and stir-fry for 5 minutes. Reduce heat and simmer till vinegar is evaporated. Serve as an entree or accompaniment.
Mountain Pepper Polenta
Ingredients:
500ml light chicken stock
20gm unsalted butter
Salt to taste
100g fine polenta – fine
150gm Australian parmesan – grated
25g cream
1 tspn Mountain Pepper
Macadamia Nut Oil to brush
Bring stock, salt, and butter to the boil. Check seasoning.
Take off heat. Add polenta and whisk smooth
Return to heat and simmer gently stirring frequently with a wooden spoon for 20 mins. Keep covered during cooking.
Stir in parmesan, Mountain Pepper and cream. Spread onto a greased tray approx 4cm thick. Smooth over and cool in fridge before cutting into shapes.
Brush with Macadamia Nut Oil. Bake in a moderate or hot oven before serving.
Potato pancake
• 1 kg potatoes
• 1 tsp salt
• 2 tsp mountain pepper, ground
• 180g flour, amount may depend on type of potato
• oil for frying
Boil potatoes with skin on. Cool slightly, peel and mash with artesian salt and mountain pepper. Cool completely. Kneed mash with flour. Dough should be of a consistency that can be rolled out. Divide dough into 12 balls. Roll each out into a 15-20cm diametre pancake. Fry pancakes in a pan with a little oil, turning frequently. This can be done hours earlier. Reheat pancakes prior to serving.
Beef Rissoles with Australian Spices
1 kg minced beef
1 grated onion
1 grated carrot
1 grated zucchini
2 teaspoons salt
2½ teaspoons wattleseed
2½ teaspoons mountain pepper leaf
2 eggs
2 tablespoons soy sauce
100ml sour cream
flour for dusting
Mix all ingredients except for the flour and let it rest for ½ hour. Shape the mince into rissoles and roll in flour. Fry them in a frypan with Macadamia Nut Oil.
TIP: The rissoles freeze well before cooking.