bush tucker recipes
Home
Ingredients
Shop
Recipes
Menus

Crocodile  steak encrusted with Sea Parsley, Pepperberry, Lemon Myrtle and sea salt, lightly fried & served with a Finger Lime, Lemon Myrtle &  Honey Dressing

Roll the crocodile in Seafood Sprinkle.   Fry in Natural Macadamia Nut Oil for 2 minutes per side. 
Dressing: Scrape out the contents of 3 Finger Limes, add a handful of chopped flat leafed parsley, a teaspoon of honey and cover with Rainforest Macadamia Nut Oil.  Mix well and drizzle over cooked crocodile.



Pomegranate and Orange Salad

Ingredients
1 Pomegranate de-seeded
4 Oranges segment and membrane removed, save the juice
red onion, peeled and slice very thinly
cup fresh mint leaves torn

Dressing

1 cup apple juice
1/4 cup cider vinegar
1/4 teaspoon dried native basil
1/3 teaspoon dried sea parsley
1/4 teaspoon salt, or to taste




Loin of Pork with Lemon Myrtle, Aniseed Myrtle and Sea Parsley


1 Pork Loin Fillet sliced into 2.5cm medallions
1 teaspoon of Salt
1 teaspoon of Ground Lemon Myrtle
1 tablespoon of Ground Aniseed Myrtle
1 tablespoon of Flaked Sea Parsley
1 clove garlic minced
Macadamia Nut Oil for coating

Mix salt, herbs and garlic together and then press into the pork.  Allow to stand for 30 minutes.
Pan fry the medallions until cooked through.





Chicken Ragu with Tri-colour Fettucine

Ingredients
1 x 1.8kg Free Range Chicken
100ml Macadamia Nut Oil or Light Olive Oil
1 tspn Sea Parsley
1 tspn Native Thyme
1/2 tspn Native Sage
1 tspn Lemon Myrtle
1 tspn Mountain Pepper
100ml Tomato Puree
3 x 400gm cans diced tomato
1 1/2 cans of water
10gm ground Bush Tomato
1 stick celery (cubed)
1 carrot (cubed)
1 onion (diced)
3 cloves garlic (minced)
3 rashers of bacon (diced)

Mix 80ml of oil with Sea Parsley, Native Thyme, Native Sage, Lemon Myrtle and Mountain Pepper.  Massage on and in the chicken and place on baking tray.  Into the oven at 180C for about 80 minutes, turning every 20 minutes.

Meanwhile into a pot place the rest of the oil, bacon, carrot, celery and garlic and cook for 5 minutes before adding, the puree, tomatoes, bush tomato and water.  Cook for 20 minutes and then turn off and allow to rest.

When the chicken is cooked and is cool enough to handle pull the flesh off the bone and place into the tomato sauce.

Tip:  This recipe is best made in advance to allow the flavours to infuse.

Cook pasta as per packet instructions.  Mix throught the sauce.  Serve with grate Parmesan or Pecorino cheese and fresh green salad.





There are more recipes using SEA PARSLEY at TASTE AUSTRALIA
Home
Ingredients
Shop
Recipes
Menus
Availability
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
Order Form
 











 
Site Map