Rainforest Pumpkin Dip
Cubed butternut pumpkin tossed in Rainforest Macadamia Oil, saltbush
, lemon myrtle
and native thyme
Roasted for 30 mins and then blended with half cup macadamia nuts
Serve with Roast Pumpkin and Lemon Myrtle Wood oven breadLemon Myrtle Crusted Crocodile
(entree for 4 or main for 2)
500g Crocodile tail
2 Tsp ground Lemon Myrtle
Gently roll the crocodile in Lemon Myrtle lightly covering the outside.
Cut into bite-sized medallions and grill each side in a hot pan being careful not to over-cook.
Served with salad (cos lettuce, grape tomatoes, red onion rings and avocado tossed in a dressing (half bush tomato vinegar, half macadamia oil) and potato mashed with Rainforest Macadamia Nut Oil and salt to taste.
Quark & Lemon Myrtle Cherry Cake
2 eggs separated
1 Tbspn Lime Juice
50gm roughly chopped macadamia nuts
1 teaspn Mango or Vanilla Essence
2 teaspns Lemon Myrtle
Beat egg whites with 1 Tbspn of the sugar abd 2 teaspns Lemon Myrtle until soft and peaky.
Mix egg yolks, remaining sugar, lime juice, semolina, macadamia nuts, Mango essence and 4 Tbspn milk.
In a saucepan combine 250ml milk, 140gm Quark. Bring to boil and then add egg yolk mix. Stir. Bring to boil. Cool for 10 minutes before folding in egg white batter.
Pour into a lightly oiled cake tin which has a layer of drained Morello cherries in it.
Bake 80 minutes on low (approx 130C)
Serve with Quark & Honey Cream (mix 2 Tbspns of Quark with a tespn of honey)
Lemon Myrtle Drink Mix
- 125ml lemon juice
- 125ml lime juice
- 1 litre water
- 2 cups sugar
- lemon rind (1/4 of 1 lemon - remove pith)
- 1 tspn citric acid
- 1.5 cups freshlemon myrtle leaves (wash thoroughly)
Place first 6 ingredients in a large saucepan. Bring to the boil and simmer 3 minutes.
Remove from heat and add lemon myrtle leaves and allow to soak for 3-5 minutes. Remove the leaves.
Cool the mixture. Pour into a sterilised bottle.
Refrigerate. Dilute to taste to serve.
Lemon Myrtle Crocodile Pizza
1 pizza base
6 Tablespoons Bush Tomato Pizza Sauce
Red onion, finely sliced
150g crocodile tail cut into 2-3mm thick slices, tossed in 1 tablespoon of lemon myrtle and pan fried.
Handful of baby spinach, blanched for 3 minutes
1 teaspoon baby capers
Spread the pizza base with the Bush Tomato Pizza Sauce.
Add a light covering of spinach
Then a small sprinkle of the red onion.
Place crocodile randomly over the pizza
Sprinkle the capers and top with the cheese.
Bake for 10 minutes at 200ºC.
Great on its own or served with a dollop of sour cream.