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Saltbush & Native Basil Salsa

Ingredients
3 Vine ripened tomatoes (diced)
2 Lebanese Cucumbers (diced)
1 small red onion (diced)
3 sprigs continental parsley (finely chopped)
1 teaspoon Saltbush
1 teaspoon Native Basil
Salt to taste

Place all ingredients into a bowl and add Saltbush and Native Basil.  Combine and refrigerate for at least 30 minutes to allow flavours to develop.



Onion Pie


Ingredients
1 kg red onions (peeled and sliced)
3 tablespoons oil
160gm fresh ricotta
50gm grated pecorino or parmesan
4 eggs (whisked)
puff pastry
1 desertspoon Saltbush
1/2 dessertspoon Native Sage
1/2 desertspoon
Ground Pepperberry

Place oil in saucepan and gradually cook all the onion until soft.  Then set aside and add Saltbush,. Native Sage and Pepperberry.  Allow to cool before adding the ricotta, pecorino, eggs (keep a little aside to brush over pastry).  Combine well.

Grease and line a pastry dish with puff pastry.  Add the onion mix.  Place puff pastry on top and brush with egg mixture.

Bake 200C for 20 minutes until golden.

Gluten Free Kangaroo Meatloaf

Ingredients
500gm Kangaroo Mince
1 diced onion
3 tbsp Kutjera (Bush Tomato) Sauce
1 dspn Native Thyme
1 dspn Saltbush
2 eggs
3 tbsp rice crumbs or dried Gluten free bread crumbs
1 tbsp extra rice crumbs or dried Gluten free bread crumbs

Mix first seven ingredients together.
Roll into a loaf shape.
Roll in the 1 tbsp (more if you would prefer) rice or bread crumbs until coated.
Wrap in alfoil.
Cook for 180C for 90 minutes.
Then fold back the alfoil and allow to brown for 30 minutes.



There are more recipes using SALTBUSH at TASTE AUSTRALIA

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Aniseed Myrtle
Bush Tomato
Cinnamon Myrtle
Lemon Myrtle
Mountain Pepper
Native Basil
Native Sage
Native Thyme
Pepperberry
Peppermint Gum
Quandong
River Mint
Saltbush
Sea Parsley
Strawberry Gum
Tanami Apple
Wattleseed
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