Sea Parsley

Sea Parsley – or Sea Celery, as it is sometimes called – occurs all along the southern coastline of Australia. Its leaf form and plant dimensions vary quite considerably from place to place, but most commonly it has an appearance of shiny dark green parsley, and is in fact closely related to European parsley.

The significant difference is that it grows right on the coastline, often submerged by the incoming storm tides. It is the connection to the seafront, where it grows in composted sea weed and sand, that gives it its special flavour. Sea Parsley/Celery grows in a prostrate manner over rocky ledges and sandy ridges, and its small white flower clusters give rise to large amounts of seed in the summer months.

Although an annual, Sea Parsley has a resilient tap root like a carrot, which gives it a semi-perennial capacity. It was identified by early Europeans as far back as Captain Cook in 1788, and provided a welcome flavour boost to soup and stews at the time.

Captain Cook made use of this plant to prevent scurvy when “The Endeavour” visited the east coast of Australia in 1770 and it was subsequently used by early settlers as a source of greens.
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

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 Pepper
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 Pepper. 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 throught the sauce. Serve with grate Parmesan or Pecorino cheese and fresh green salad.