Lemon Myrtle seared Salmon with Emu Prosciutto and Creamy Passionfruit Sauce
720gm Salmon fillet
6gm Ground Lemon Myrtle
6gm Mountain Pepperleaf
15ml Rainforest Macadamia Nut Oil
200gm Emu Proscuitto
Slice the salmon in 1 cm thick slices. Season with salt, Mountain Pepperleaf and Lemon Myrtle. Set aside. Slice the prosciutto very thinly.
Creamy Passionfruit Sauce
150ml White Wine
15ml Pure Cream
Sweat off shallots in a small amount of butter, add the white wine and reduce by 3/4, add the passionfruit pulp and a tiny bit of sugar may be required to cut down on the acidity (always taste), add the cream reduce by a 1/4 and whisk in the butter to obtain an emulsion and a slightly thick sauce.
Sear off the salmon in Macadamia Nut oil and quickly flash the emu on the grill.
To serve, alternate slices of salmon and emu in between each other, finish with a drizzle of sauce on the salmon and around the plate and a fresh Lemon Myrtle leaf.
Kangaroo Meat Pie
Macadamia Nut Oil
700gm Kangaroo Mince
1 diced onion
1 diced carrot
1 stick celery (sliced)
1 can tomatoes
1 teaspoon Mountain Pepper
1 teaspoon Native Thyme
1 teaspoon Saltbush
1 teaspoon Native Sage
1 cup cooked pasta
Puff Pastry Sheets
1 tablespoon cornflour
2 tablespoons water
Heat oil in a large pan, add onion, carrot, celery. Cook for 3 minutes and then add the meat. When the meat has been browned add tomatoes, Mountain pepper, Native Thyme, Saltbush, Native Sage. Cook for 15 minutes.
Mix cornflour and water to a paste and then add to pan to thicken a little before adding the pasta and adjusting salt to taste.
Allow to cool.
In the meantime, grease a pie dish and line with pastry. Then add the kangaroo mixture. Cover with puff pastry. Brush with beaten egg. Bake for 30 minutes at 180C.
Serve with Peppermint Gum Chilli Sauce, Saltbush & Native Basil Salsa, and Steamed Baby Potatoes.
Wild Roasted Tomato
1 kg Roma Tomatoes
3 cloves of garlic
3 Tablespoons Macadamia Nut Oil
1 teaspoon Native Basil or Kawakawa
1 teaspoon Mountain Pepper or Horopito
Salt to taste
Place tomatoes (cut side up) in baking dish.
In a separate bowl combine garlic, oil, Native Basil and Mountain Pepper.
Smear oil mixture over cut surface of tomatoes.
Bake 180C for 30 minutes
Serve hot with meat or pasta. Delicious cold on an antipasto platter.
The Jolly Swagman Turkey Burger
For the Turkey Meat Pattie:
500gm Turkey Mince
2 dspns Taste Australia Swagmans Salt
1 onion (peeled)
2 Onions peeled and cut into rings
6 Rindless Bacon Eye Rashers
Macadamia Nut Oil
6 Fresh Bread Rolls
Lemon Myrtle Aioli
Lemon Myrtle Chilli Sauce
Finely dice 1 onion and then mix in the Mince, Swagmans Salt and egg until thoroughly combined.
Take a handful of the mixture and roll into a ball - should yield 6.
Place in fridge while you prepare the other ingredients and toppings.
Heat 2 tbspns Macadamia Nut Oil in a pan then add onion rings. When they've cooked down a little place your meat patties into the pan and squash flat (approx 6mm) - cook approx 3 mins a side.
Remove ingredients as they become cooked to your liking.
Halve the bread roll. Spread a teaspoon of Lemon Myrtle Aioli on the base, top with lettuce, slice of tomato, slice of beetroot, egg, onion, bacon, and finally the turkey pattie. Top the pattie with a teaspn of Lemon Myrtle Chilli Sauce. Place the lid on top and serve.
There are more recipes using MOUNTAIN PEPPER (Dorrigo Pepper) at TASTE AUSTRALIA