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
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
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Quandong Apple and Macadamia Ravioli with Wattleseed Cream
4 sheets puff pastry
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.
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