A fragrant mix of basil, mint and sage flavours it can be used in any dish where sweet basil would be used, complementing any Mediterranean tomato based dish.
Ricotta and Roo Lasagne
Ingredients
Lasagne sheets
Parmesan Cheese (grated)
4 Tbspns Macadamia Nut Oil
2 garlic cloves minced
1 large onion diced
1 stick celery diced
1 carrot diced
650gm Kangaroo Mince
1 800gm can diced tomatoes
1 tspn crushed Bush Tomato
1 tspn Saltbush flakes
1 tspn Mountain Pepperleaf flakes
1 tspn Native Basil flakes
2 tspns Salt
80ml Lemon Myrtle Macadamia Nut Oil
1 shallot finely chopped
75gm plain flour
1 litre milk
2 fresh lemon myrtle leaves
500gm fresh ricotta cheese
1 heaped tspn salt
1 tspn ground pepperberry
Method for meat sauce:
Place 2 Tbspns of oil in large pot and then add the garlic, onion, celery, carrot. Cook for a couple minutes and then transfer to a bowl and set aside.
Place 2 Tbspns of oil in the pot and add the mince. Brown it. Then add Bush Tomato, Saltbush, Mountain Pepper and Native Basil. Combine well. Add the can of tomatoes and the reserved vegetables, salt and mix well. Bring to boil and then simmer for 15
minutes. Then set aside.
Method for Cheese Sauce:
Place the oil in the pot and then add the shallot. Cook for a minute before adding the flour. Then slowly add the milk until a smooth consistency is achieved. Now add the lemon myrtle leaves and leave to simmer for around 8 minutes. Then add the ricotta and stir
constantly until smooth. Then add salt and pepperberry. Remove from heat.
Assembly
Grease a baking dish with Macadamia Nut Oil. Then cover the bottom of the dish with a layer of cheese sauce. Then a layer of lasagne sheets. Then a layer of meat mixture, then a layer of cheese sauce, then a layer of lasagne sheets. Continue layering until done finishing with a layer of cheese sauce topped with grated parmesan cheese.
Bake 180C for 30 minutes or until golden.
Ricotta Stuffed Chicken
Flavoured with Native Basil, Native Thyme, Mountain Pepper, Sea Parsley and Tropical Pepperberry Sea Salt
For the stuffing:
500gm ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 teaspoon Native Basil
1 teaspoon Native Thyme
1 teaspn Sea Parsley
1 teaspn Mountain Pepper
1 large clove garlic, minced
For the rub
Salt
Macadamia Nut Oil
1 teaspoon Tropical Pepperberry Sea Salt
Into an oven preheated to 250C and immediately reduce to 175C
Cook for 90 minutes
Swagman’s Raspberry Chicken Tenderloins
650gm chicken tenderloins
2 Tablespoons Macadamia Nut Oil
1 Tablespoons honey
2 Tablespoons Sweet soy sauce
1/3 cup Raspberry Wine Vinegar
1 green capsicum (seed and slice)
1 red capsicum (seed and Slice)
2 shallots (sliced)
1 T Swagmans Salt
Sauté chicken in Macadamia Nut Oil and Taste Australia Swagmans Salt until browned and cooked through. Remove from pan, set aside and keep warm. Then add to the pan Cuttaway Creek Raspberry Wine Vinegar, honey and soy sauce. Cook over medium heat, stirring. Then add capsicums and shallots and cook for 2 minutes before returning the chicken to the sauce.
Serve over rice.
Pesto
Blend 70gm pine nuts, 1 garlic clove, a cup of fresh basil, 1 teaspoon Swagman’s Salt, 1 tablespoon grated Australian Parmesan Cheese and half cup of Macadamia Nut Oil.
Serve as a dip or on pasta!
Native Basil Dressing
Whisk together half cup Lemon Myrtle Macadamia Nut Oil, half cup White Wine Vinegar, 1 tablespoon Native Basil, 1 minced garlic clove and 1 tablespoon mustard.
Pour into a jug and add a dash of balsamic vinegar and a few grinds of Whole Pepperberry. Whisk.
Gorgeous on chicken salad.
Cheats Pepper Chicken Risotto
1 Tbspn Macadamia Nut Oil
2 garlic cloves (minced)
1 onion (diced)
1 Red Capsicum (diced)
4 chicken breast fillets (sliced)
2 tspns Mountain Pepperleaf
2 tspns Native Basil
salt to taste
1 cup rice cooked in vegetable stock
1 can diced tomatoes
grated Australian parmesan cheese
Place Oil in large pot, add garlic, onion and capsicum. Cook a couple of minutes before adding chicken. When chicken has browned add pepper, basil and salt and then add the can of tomatoes. Cook for 10 minutes and then add the cooked rice. Simmer for 5-10 minutes to allow the flavours to meld.
Serve with grated cheese on top
Swagmans Chicken Kebabs
Marinate 6 chicken kebabs in half cup of oil and a tablespoon of Taste Australia’s Swagmans Salt for at least half an hour before tossing on the BBQ.
Native Basil, Macadamia & Garlic Bruschetta
Mix a minced garlic clove in 1/4 cup of Macadamia Nut Oil.
Brush onto slices of continental bread.
Bake 180C for 10 minutes.
For the topping add a tspn of Native Basil and a tspn of Macadamia Nut Oil to a diced a vine ripened tomato.
Meat Balls in a Peppery Sauce
Turn oven on to 180C
In a bowl mix together 600gm Kangaroo Mince, 1 diced onion, 1 cup breadcrumbs, 1 teaspoon Sea Parsley, 1 teaspoon Native Basil, 1 teaspoon Native Thyme and 1 teaspoon salt. Leave to sit while you make the sauce.
In a pan, place a tablespoon of oil, then add 1 diced onion, 2 minced cloves of garlic and fry for about 2 minutes. Then add 350gm fresh tomatoes roughly chopped, 1 green capsicum cubed, and 1 potato cubed, cook for another 2 minutes. Then add 65gm diced bacon and cook another couple of minutes before adding 1 teaspoon of Pepperleaf, 1 teaspoon Native Basil, and 1 teaspoon Ground Bush Tomato and allow to simmer for 2 minutes. Then add a 400gm can of tomatoes and a teaspoon of lemon myrtle. Mix well. Bring to the boil and then turn off.
Now take small handfuls of the meat mixture and roll into balls. Place the balls into a baking tray and then cover with the sauce.
Place in oven for approx 1 hour and serve with steamed potato.
Swagman’s Delight
with a teaspoon of Swagman’s Salt
Delicious on toast or as a dip!
Potato & Broad Bean Orechiette
Ingredients
1 onion diced
300gm potatoes (peeled and cut into 2.5cm pieces)
250gm broad beans
1 can whole tomatoes
1/2 can water
1 dspn Swagmans Salt OR 1 tspn Native Basil, 1 tspn Sea Parsley, 1/2 tspn Native Thyme, 1 tspn Saltbush, 1/2 tspn Mountain Pepperleaf and salt to taste
1 teaspn Crushed Kutjera (Bush Tomato)
50ml Light Olive Oil or Macadamia Nut Oil
200gm Orechiette Pasta
Place oil in large pot, add onion and cook for a couple of minutes before adding potatoes, broad beans, can of tomatoes, water, and seasonings.
Cook for approx 20 minutes. Turn off and allow to sit as you cook the pasta.
Drain pasta and add to potato mix. Coat well and serve with grated Australian Parmesan.
Native Basil and Macadamia Pesto –
Blend half cup dried native basil flakes, quarter cup dry roasted macadamias, 3 cloves garlic, half cup parmesan cheese. With the processor running, drizzle in half cup macadamia or light olive oil. Continue to run until it stops making that grating noise, about half a minute. Refrigerate until ready to use. If possible, make at least a few hours ahead, so the basil has time to hydrate and meld with the other ingredients.This will make a thick sauce. If you want it thinner, use more oil.