Sea Parsley – or Sea Celery, as it is sometimes called – occurs all along the southern coastline of Australia often submerged by the incoming storm tides. .
This herb is useful in soups, dressings, flavoured butter, with seafood and in white sauces
Dried Sea Parsley can be purchased at Taste Australia Bush Food Shop
Paw Paw & Sea Parsley Salsa
Peel and cube one small paw paw, add half a cubed capsicum, one cubed red onion – place all in a bowl and then mix 3 tablespoons Macadamia Oil, 2 Tablespoons dried Sea Parsley, 1 tablespoon Apple Cider Vinegar and add to the salsa ingredients. Cover and stand for at least half an hour to allow ingredients to infuse.
Fish steamed in parchment
Flavoured with Sea Parsley, Aniseed Myrtle, Pepperberry and Saltbush
Combine 2 Tbspsns of oil, cherry tomatoes, sliced shallot, 3 Tbspns Lemon Juice, 1 Tbspn Sea Parsley, 1 teaspn each of Aniseed Myrtle, Saltbush and Pepperberry.
Place fish fillet on parchment paper (1 per person) Spoon mixture on top. Seal the package.
Bake at 205C for 12 to 15 mins
Smoked Salmon and Sea Parsley Quiche
Ingredients
1 extra large sheet frozen shortcrust pastry (or 1 1/2 standard sheets)
6 eggs
300ml cream
2 cups grated low-fat tasty cheese
100gm Smoked Salmon, cut into strips
2 tsp Sea Parsley
Tropical Pepperberry Sea Salt to taste
Preheat oven to 230 degrees. Allow pastry sheet to thaw and then press into the quiche pan. Trim any overhanging edges. Prick the pastry evenly all over with a fork, place foil in the pan and weigh down with pastry weights or uncooked rice. Blind bake in a hot oven for approximately 10 minutes. Remove from oven and allow to cool.
In a bowl, whisk together the eggs, cream, Sea Parsley and artesian salt and mountain pepper. Add 1 cup of the grated cheese and stir to combine. Stir in the smoked salmon strips.
Remove the foil and rice / weights from the quiche base, and pour in the egg mixture. Make sure the ingredients (here, the salmon strips) are evenly spread around the quiche.
Sprinkle the remaining cup of grated cheese over the top of the quiche. You may also wish to add some grated parmesan or other variety of cheese to add extra flavour.
Bake in a 180 degrees oven for 35 minutes, until a skewer inserted into the centre comes out clean. Serve alongside salad or as part of a picnic lunch.
Seafood Burrito Sauce
Heat 30ml of Macadamia Oil and a tablespoon of butter in a frying pan. Add 2 cloves of garlic (crushed) and 2 teaspoons of Swagmans Salt. Cook for 1 minute.
Then add a further 30ml of oil to the pan and heat before adding a medium finely sliced onion, half a capsicum (sliced). After a couple of minutes add 1 grated zucchini. Cook for one minute and then remove from heat and set aside.
Next add a tablespoon of butter to the pan and melt before adding 2 and a half tablespoons of plain flour. Stir to combine and when it begins to froth remove from the heat and gradually stir in 125ml of cream and 190ml of milk. Return to the heat and stir constantly until the sauce begins to thicken and boil. Then stir in 125ml sour cream, third cup of grated parmesan or pecorino and a tablespoon of Sea Parsley.
Now return the cooked vegetable mix to the pan and stir to combine.
You can serve this sauce as is with pasta or rice. Or you can add prawns or tuna and serve it as a burrito filling and then top with grated cheese and place in a preheated oven (160C) for about 20 minutes.
Swaggies Cannelloni
Ingredients
1 packet Cannelloni Tubes
1 tin whole tomatoes
500gm pork mince
2 tablespoons Macadamia Nut Oil
1 tablespoon Swagman Salt
2 garlic cloves minced
4 slices toasted bread torn into pieces
Grated Cheese
Milk
2 tablespoons Butter
2 tablesoons plain flour
1 teaspoon lemon myrtle
Meat filling
Mix pork mince, 1 tablespoon Macadamia Nut Oil and Buku Bira together and place in fridge for 4 hours.
Place the remaining Macadamia Nut Oil in a pan with the pork mixture and the garlic. Brown and then add the tin of tomatoes. Simmer for 15 minutes before adding the toasted bread. Mix well and allow to cool.
White Sauce
Melt the butter in a pan and then add the flour and lemon myrtle. It will become quite gluey. Allow to cook for a couple of minutes before adding the milk a little at a time until a smooth sauce develops. Amount of milk will depend on how much it takes to get a sauce that is thick and not too runny
To assemble
Grease a baking dish and place a layer of white sauce on the bottom.
Now spoon the meat filling into each cannelloni tube and place each filled tube onto the white sauce bed. When the white sauce bed is covered with filled tubes then pour the remaining filling over tubes, top with the remaining white sauce and cover the whole lot liberally with grated cheese. Bake in 180C oven for approx 30 minutes.
Crocodile steak encrusted with Sea Parsley, Pepperberry, Lemon Myrtle and sea salt, lightly fried & served with a Finger Lime, Lemon Myrtle & Honey Dressing
Roll the crocodile in Seafood Sprinkle. Fry in Natural Macadamia Nut Oil for 2 minutes per side.
Dressing: Scrape out the contents of 3 Finger Limes, add a handful of chopped flat leafed parsley, a teaspoon of honey and cover with Rainforest Macadamia Nut Oil. Mix well and drizzle over cooked crocodile.
Pomegranate and Orange Salad
Ingredients
1 Pomegranate – de-seeded
4 Oranges – segment and membrane removed, save the juice
¼ red onion, peeled and slice very thinly
½ cup fresh mint – leaves torn
Dressing
1 cup apple juice
1/4 cup cider vinegar
1/4 teaspoon dried native basil
1/3 teaspoon dried sea parsley
1/4 teaspoon salt, or to taste
Loin of Pork with Lemon Myrtle, Aniseed Myrtle and Sea Parsley
1 Pork Loin Fillet – sliced into 2.5cm medallions
1 teaspoon of Salt
1 teaspoon of Ground Lemon Myrtle
1 tablespoon of Ground Aniseed Myrtle
1 tablespoon of Flaked Sea Parsley
1 clove garlic – minced
Macadamia Nut Oil for coating
Mix salt, herbs and garlic together and then press into the pork. Allow to stand for 30 minutes.
Pan fry the medallions until cooked through.
Chicken Ragu with Tri-colour Fettucine
Ingredients
1 x 1.8kg Free Range Chicken
100ml Macadamia Nut Oil or Light Olive Oil
1 tspn Sea Parsley
1 tspn Native Thyme
1/2 tspn Native Sage
1 tspn Lemon Myrtle
1 tspn Mountain Pepperleaf
100ml Tomato Puree
3 x 400gm cans diced tomato
1 1/2 cans of water
10gm ground Bush Tomato
1 stick celery (cubed)
1 carrot (cubed)
1 onion (diced)
3 cloves garlic (minced)
3 rashers of bacon (diced)
Mix 80ml of oil with Sea Parsley, Native Thyme, Native Sage, Lemon Myrtle and Mountain Pepperleaf. Massage on and in the chicken and place on baking tray. Into the oven at 180C for about 80 minutes, turning every 20 minutes.
Meanwhile into a pot place the rest of the oil, bacon, carrot, celery and garlic and cook for 5 minutes before adding, the puree, tomatoes, bush tomato and water. Cook for 20 minutes and then turn off and allow to rest.
When the chicken is cooked and is cool enough to handle pull the flesh off the bone and place into the tomato sauce.
Tip: This recipe is best made in advance to allow the flavours to infuse.
Cook pasta as per packet instructions. Mix through the sauce. Serve with grated Parmesan or Pecorino cheese and fresh green salad.