Finger Limes can be used in many ways, Salads, Seafood, Pasta, Curry, Sushi, Sashimi, Deserts and Cocktails
Finger Limes in dried and ground powder are available in the Taste Australia Bush Food Shop
Finger Lime Coulis
Combine 2.5 cups sugar and 1 cup water and bring to the boil, then simmer until sugar has dissolved.
Add 15gm Finger Lime powder when cold but mix powder in well, to give a fresher Finger Lime flavour. Strain if needed. Adjust consistency with a little water if desired.
Finger Lime Cocktail
Ingredients
Sugar syrup (half sugar/half water or buy ready made in your bottle shop)
Five Finger Limes
One bottle of very cold sparkling wine or champagne
Method
Add 10ml of syrup to each champagne flute (less or more to your taste) cut each Finger Lime in half and squeeze approximately half into each glass. Gently add your sparkling wine or champagne.
Prawns marinated in Finger Limes with Lime Chilli Dipping Sauce
THE MARINADE
6 fresh prawns, 1 fresh chilli, juice from finger limes
THE SAUCE
225g sugar, 200ml water, fresh chilli, finger lime
Peel prawns, de-vein, marinade in fresh chilli and juice from finger limes.
Prepare dipping sauce, bring sugar and water to the boil, add fresh chilli and slices finger lime.
Set aside to cool.
Cook prawns in macadamia oil with one crushed clove garlic.
Serve with dipping sauce
Finger Lime & Honey Aioli
Blend 2 egg yolks, a tablespoon of finger lime flesh, a tablespoon of honey, 2 cloves of garlic, 250ml Macadamia Nut Oil. Season to taste.
Lemon Myrtle Chicken with Finger Lime & Ginger Stuffing
served with Finger Lime & Honey Aioli.
1 x 1.8kg chicken
Macadamia Nut Oil
1 cup breadcrumbs
2cm piece of fresh ginger diced
1 tablespoon apple cider vinegar
4 tablespoons water
10gm Finger Lime Powder
Mix breadcrumbs, finger lime powder, ginger, vinegar and water in a bowl.
Wash chicken and then stuff with breadcrumb mix. Secure opening with toothpicks.
Massage Lemon Myrtle Macadamia Nut Oil into the bird.
Place in 180C oven for 105 minutes.
Allow to rest and then slice and serve with Finger Lime & Honey Aioli.
Finger Lime Cake
175gm unsalted butter
175gm sugar
3 large eggs
115gm plain flour
115gm self raising flour
2-3 Tbspns Milk
finely sliced rind of 5 finger limes
Preheat oven to 160C. Grease and line an 18cm round deep cake tin.
Cream the butter and sugar until pale and fluffy.
Add the eggs one at a time. Add the finger lime peel.
Sift flours and fold in evenly. Add enough milk to make soft dropping consistency.
Pour into the prepared cake tin and bake for 60 to 75 minutes until golden brown and springy to touch.
Cool in tin for 10 minutes before turning out on a wire rack to cool.