Cheats Pepper Chicken Risotto
1 Tbspn Wild Pepper Macadamia Nut Oil
2 garlic cloves (minced)
1 onion (diced)
1 Red Capsicum (diced)
4 chicken breast fillets (sliced)
2 tspns Mountain Pepper or Wild New Zealand Pepper (horopito)
2 tspns Native Basil or Wild New Zealand Basil (kawa kawa)
salt to taste
1 cup rice cooked in vegetable stock
1 can diced tomatoes
grated Australian parmesan cheese
Place Oil in large pot, add garlic, onion and capsicum. Cook a couple of minutes before adding chicken. When chicken has browned add pepper, basil and salt and then add the can of tomatoes. Cook for 10 minutes and then add the cooked rice. Simmer for 5-10 minutes to allow the flavours to meld.
Serve with grated cheese on top
Swagmans Chicken Kebabs
Marinate 6 chicken kebabs in half cup of oil and a tablespoon of Taste Australia's Swagmans Salt for at least half an hour before tossing on the BBQ.
Native Basil, Macadamia & Garlic Bruschetta
Mix a minced garlic clove in 1/4 cup of Macadamia Nut Oil.
Brush onto slices of continental bread.
Bake 180C for 10 minutes.
For the topping add a tspn of Native Basil and a tspn of Macadamia Nut Oil to a diced a vine ripened tomato.
Meat Balls in a Peppery Sauce
Turn
oven on to 180C
In a bowl mix together 600gm Kangaroo Mince, 1
diced onion, 1 cup breadcrumbs, 1 teaspoon SeaParsley, 1 teaspoon NativeBasil, 1 teaspoon NativeThyme and 1 teaspoon salt. Leave to sit while you make the sauce.
In a pan, place a tablespoon of oil, then add 1
diced onion, 2 minced cloves of garlic and fry for about 2 minutes.
Then add 350gm fresh tomatoes roughly chopped, 1 green capsicum
cubed, and 1 potato cubed, cook for another 2 minutes. Then add 65gm
diced bacon and cook another couple of minutes before adding 1
teaspoon of Horopito
(NZ Bush Pepper), 1 teaspoon Kawakawa(NZ Wild Basil), and 1 teaspoon GroundBush Tomato (Kutjera) and allow to simmer for 2 minutes. Then add
a 400gm can of tomatoes and a teaspoon of lemon myrtle. Mix well.
Bring to the boil and then turn off.
Now take small handfuls of the meat mixture and
roll into balls. Place the balls into a baking tray and then cover
with the sauce.
Place in oven for approx 1 hour and serve with
steamed potato.
Swagman's Delight
Mash one avocado with a teaspoon of
Swagman's Salt Delicious on toast or as a dip!
Potato & Broad Bean Orechiette
Ingredients
1 onion diced
300gm potatoes (peeled and cut into 2.5cm pieces)
250gm broad beans
1 can whole tomatoes
1/2 can water
1 dspn
Swagmans Salt OR 1 tspn
Native Basil, 1 tspn
Sea Parsley, 1/2 tspn
Native Thyme, 1 tspn
Saltbush, 1/2 tspn
Mountain Pepper and salt to taste
1 teaspn Crushed
Kutjera (Bush Tomato)
50ml Light Olive Oil or Macadamia Nut Oil
200gm Orechiette Pasta
Place oil in large pot, add onion and cook for a couple of minutes before adding potatoes, broad beans, can of tomatoes, water, and seasonings.
Cook for approx 20 minutes. Turn off and allow to sit as you cook the pasta.
Drain pasta and add to potato mix. Coat well and serve with grated Australian Parmesan.
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