Bush Food Bush Tucker Menus


Since we entertain on a regular basis our guests expect to be sampling BUSH FOOD, so here are some menus that we have used. We're not into particularly complicated methods, in fact our motto is tasty but easy. Gluten free Peppermint Pea & Ricotta Stars served with bush tomato & parsley salsa, and a medley of root vegetables in a bush flavoured ricotta sauce Mix 500gm fresh ricotta with 6 eggs, a cup of peas, tablespoon of Peppermint Gum - pour into greased muffin tray and bake until golden (about 35 minutes on 180C) Dice 2 tomatoes and a bunch of flat leaf parsley and mix together with a teaspoon of crushed bush tomato and a little salt. Dice 1 parsnip, 1 swede and 6 small potatoes, douse with a little Rainforest Macadamia Nut Oil and bake at 180C for 30 minutes. Pour Ricotta sauce (recipe below) over the vegetables and return to the oven for approx 10 minutes. Meanwhile cook 1 diced onion, 1 minced garlic clove, 1 rasher of bacon in a little Rainforest Macadamia Nut Oil. When onion is translucent add third cup of flour, 500gm fresh ricotta, dspn lemon myrtle, dspn ground pepperberry, dspn cinnamon myrtle and then slowly add 750ml milk. Cook for 5 minutes or until thickened and fairly smooth. Lemon Myrtle Vegetable Rice Paper Wraps Place julienned carrot, cucumber, capsicum, shallot on a lettuce leaf that has Lemon Myrtle Aioli spread on it. and then wrap in rice paper. May be served with Lemon Myrtle Chilli Sauce. Twice Cooked Peppermint Duck with Lemon Myrtle Ginger Sauce Rub a washed duck with macadamia nut oil and season with Swagmans Salt. Cook at 200C for one hour. Reserve the fat. When cool, remove rib cage and back bone before cutting into serving sizes. Then spread Peppermint Gum Chilli Sauce over and bake for another hour at 180C. To make the Ginger Sauce place one whole peeled orange in 750ml water with 2 tspns chicken stock, 50gm fresh sliced ginger and simmer for 30 mins until liquid is reduced by half. Strain and return to pan with 2 tbspns brown sugar, 2 green shallots chopped, 1 teaspoon Lemon Myrtle plus 2 teaspoons cornflour blended with 60ml water. Heat until mixture boils and thickens slightly. Stir fried vegetables and steamed Cinnamon Myrtle Rice - Heat oil in wok, add 3 minced garlic cloves, 1 1/2 tspns grated ginger, 1 tbspn chopped lemon grass. Thinly slice vegetables (2 carrots, broccolini or beans, cauliflower) and microwave for 2 minutes and then add to wok. Add sliced fried bean curd, can of sliced bamboo shoots, 3 sliced mushrooms, 1/4 Chinese cabbage roughly chopped. Stir fry until heated through. Blend 1 tbspn cornflour, 2 tspns Hoisin Sauce, 1 tspn lime juice (or lemon aspen), 1/4 tspn chilli and 1 tspn lemon myrtle. Add to vegetable mix and stir over heat until it thickens slightly. Add one tspn Cinnamon Myrtle to 4 cups of steamed rice. Quandong Orange Trifle and Icecream Soak 100gm dried quandong over night and then cook for 20-30 minutes before adding sugar to taste. Cook 2 unpeeled oranges in a little water in a covered saucepan for 2 hours. Cool, cut open, remove pips and chop roughly. Blend oranges, 6 eggs, 250gm almond meal, 250gm sugar, 1 teaspoon cinnamon myrtle and 1 teaspoon baking powder. Pour into lightly greased cake tin and cook 190C for 1 hour. Cool in tin before turning out. Slice the cake and layer it alternately with the Quandong Syrup. Refrigerate. Aniseed Myrtle Chocolate Truffles >> recipe Crab & Lemongrass Sticks with River Mint and Pepperleaf Beetroot Crab Sticks: Mix 1 can crabmeat, 1/2 cup breadcrumbs, 2 tspn Outback Pride Seafood Sprinkle, 1 egg, 1 tspn Outback Pride Pepperleaf and Honey Mustard. Scoop handfuls and mould onto each lemon grass stick. Then roll in flour before shallow frying Beetroot: Peel and grate a whole fresh beetroot and then mix through some Outback Pride River Mint and Pepperleaf Jelly (amount depends on size of beetroot) Stuffed Turkey Breast Roll 1 x 1-1.5kg boneless Turkey breast with skin 1 tablespoon melted Butter Lay the turkey breast skin down. Spoon the cooled stuffing down the middle of the breast and then roll up the turkey to enclose the stuffing. Tie the turkey with kitchen string every 2 cm to secure and then place in a large roasting tin. Brush the entire surface of the turkey with melted butter. Roast for 40 minutes, or until golden brown and the juices run clear when you poke a skewer into the thickest part of the breast. Cover loosely with foil and leave to rest for 15 minutes before carving. Macadamia and Raisin Stuffing 40 g Butter 1 Onion chopped 100 g chopped pancetta rind removed 1 crushed Garlic Clove 120 g fresh white breadcrumbs 1/2 tablespoon dried Native Sage 1/2 tablespoon dried Native Thyme 100 g raisins 50 g roughly chopped Macadamia Nuts Salt 1 teaspoon Ground Pepperberry Heat the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 3–4 minutes until softened. Add the pancetta and cook, stirring occasionally, for 5 minutes until cooked through. Add the garlic and cook for another minute. Tip everything into a large bowl. Add the breadcrumbs, sage, thyme, raisins,macadamias, salt, pepperberry and blend well. Leave to cool completely before using. Pepperberry Potato Cake >> recipe Strawberry Salsa >> recipe Quandong Apple and Macadamia Ravioli with Wattleseed Cream 4 sheets puff pastry Filling Soak 100gm dried quandong in water overnight and then cook for 30 minutes, add 1 small apple (sliced and cored) and sugar to taste, cook for a further 10 mins. Cool. Then add 100gm roughly chopped Macadamia Nuts. Strain and reserve liquid. Lay a sheet of puff pastry on a baking tray. Spread quandong mix in a thin layer over pastry leaving a small gap at the edge. Brush water around the edges and then place another sheet of pastry on top and seal all sides. Then using the back of a long bladed knife press on to the pastry (hard enough to make an indentation but not cut through) at regular intervals to divide the pastry into little squares. Brush with a little egg. Bake at 180C until golden. Remove and allow to cool before completing the incisions. Wattleseed Cream Place a tablespoon of ground wattleseed in a cup and add a tablespoon of the warm reserved quandong liquid. Allow to cool. Whip cream and then whip in the soaked wattleseed. Aniseed Myrtle Shortbread >> recipe Tofu & Vegetable Balls with Peppermint Chilli Dipping Sauce >> recipe Stuffed Eggplant >> recipe Grilled Marinated Tofu Salad with Ginger Dressing Citrus & Yoghurt Cake with Lemon Myrtle Syrup Recipes to come>>>> Lemon Myrtle Calamari Tempura >> Recipe Rolled Pork with Native Sage, Quandong & Pepperberry - 1 x 3kg roll of pork 50gm butter 2 shallots minced 4 garlic cloves minced 1 granny smith apples peeled and chopped 50gm dried quandong soaked for 1 hour & cooked with 2 Tbspns sugar for 20 minutes 1 Dspn Native Sage half cup macadamia nuts roughly chopped half cup breadcrumbs 4 slices bacon cut into match sticks 1 egg salt 1/2 Dspn Ground Pepperberry 60ml Macadamia Nut Oil 1 onion roughly chopped 1 carrot peeled and chopped 1 stick celery chopped 250ml stock Melt the butter in a large pan. Gently saute the shallot and garlic until soft and translucent - set aside Place1 tablespoon Macadamia Nut Oil to a pan and then add apple, quandong, native sage, macadamia nuts, breadcrumbs, bacon, egg, salt and pepperberry. Mix well. Flatten out the meat and then smear the mixture over. Roll it up and secure at regualr intervals with kitchen twine. Pour remaining Macadamia Nut oil into a baking dish, scatter with onion, carrot, & celery, then place the meat on top. Cover and cook in a preheated oven at 160C for 20 minutes. Add the stock and baste well. Cook for a further hour, basting regularly (10-15 mins) Remove from oven and rest for 10 mins before cutting into 1cm slices. Aniseed Myrtle Marinated Feta>> recipe Wild Roasted Tomato >> recipe Lemon Myrtle Cheesecake >> recipe

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