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Tanami Fire is a hot spice sprinkle made from ground Tanami Apples, Mountain Pepperberry, lemon aspen and chilli.

Tanami Potato & Spinach Dip


INGREDIENTS
100gm wilted spinach
150gm potato roasted in macadamia nut oil & Tanami Fire seasoning
50gm green beans
35gm grated Millel Pecata Cheese
30gm Tanami Fire infused Macadamia Nut Oil

Blend and serve.



Tanami Tartlets
(Cinnamon Myrtle Sweet Potato,  Kangaroo seasoned with Tanami Fire and Mountain Pepper served with  a dollop of Bush Tomato Jus)

INGREDIENTS
400gm Sweet Potato (peeled & roughly chopped)
4gm Cinnamon Myrtle
40gm butter
100ml cream

2 Kangaroo Fillets
4gm Salt
4gm Mountain Pepper
40gm Outback Pride Tanami Fire

40gm Bush Tomato (crushed)
160ml Game Jus (see at left)

40 pastry cases


Peel and roughly chop the sweet potato, then place into a small pot together with cold water and a little salt; bring to the boil, then simmer for 35 minutes

Season the kangaroo with salt and mountain pepper, then sear on a hot grill or BBQ and cook on the hot plate or in an oven until medium rare; season with Tanami Fire while it rests for as long as it took to cook

In a sauce pan combine crushed bush tomato with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse

Strain the sweet potato, then mash and combine with cinnamon myrtle, butter and cream

To serve, place a little sweet potato mash in the base of the tart shell, then place a slice of kangaroo on top and
finish with a drizzle of bush tomato jus.


Tanami Fire Spiced Sweet Potato Wedges


Preheat oven to 220C
Cut 4 medium sweet potatoes into wedges and toss with 2 tablespoons Macadamia Nut Oil and 2 teaspoons Outback Pride Tanami Fire in a bowl. Toss gently to coat. Line a baking tray with baking paper and place wedges on. Bake 30 mins
Season to taste.

Serve with Cinnamon Myrtle Yoghurt Dip

Roasted Tanami Fire Potatoes

Place the number of potatoes per person into alfoil add a drizzle of oil and a teaspoon of Tanami Fire Seasoning.  Bake as usual.

There are more recipes using TANAMI FIRE 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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Game Jus
The secret of many sauce based dishes is a good quality stock.

I make stock in bulk and freeze it. I keep all the bones from any game I prepare and place them in a bag in the freezer to then make stock once I have stockpiled enough. All game bones are good for stock apart from rabbits.

Once the stock has been made, you can then turn it into a jus - a stock that has been fortified with the flavours of game trimmings, like cuts of venison and poultry winglets, then reduced and concentrated to produce a sauce that will be strong in flavour and slightly thick, as the natural gelatine in the meat and bones give body to the sauce.

Once made, the jus can be frozen in small bags or in plastic containers. They can also be infused with herbs or have mushrooms and other ingredients added to complement the meat.


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



 
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