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zoe's bush recipes

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S: Great Bush Tucker Recipes

BC: GREAT BUSH TUCKER RECIPES This book is filled with 10 wonderful bush tucker recipes its a yummy twist to Australian cooking.


1: CONTENTS: Damper 2 Lemon Myrtle Drink 4 Marinated Kangaroo 6 Lemon Myrtle Chocolate crackles 8 Quondong Jam 10 Wattleseed Mustard 12 Baby baramundi smoked in paperbark 14 Crocodile And Kangaroo Kebabs 16 Wattleseed Pavlova 18 Shortbread Cookies With Wattleseed 20 | 1

2: DAMPER! Ingredients (serves 4) 450g (3 cups) self-raising flour Pinch of salt 80g butter, chilled, cubed 185ml (3/4 cup) water Method Preheat oven to 200C. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tbs extra water if the mixture is a little dry. Use your hands to bring the mixture together. Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into an 18cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top. Dust the damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base. Transfer to a wire rack for 5 minutes to cool slightly. Serve warm or at room temperature. Notes | 2

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4: Lemon myrtle drink Put 4 large lemon myrtle leaves in a pot, and then cover with 2 litres of boiling water. Leave untill you can start to smelll the lemon myrtle clearly and the water starts to go a tea colour. Add 2 litres of cold water to your 4 lemon myrtle leaves for a refreshing drink. | 4

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6: MARINATED KANGAROO: Ingredients 8 medium-large Spanish Onions sliced quite thick 30 ml red wine 50 g Butter cup Thyme cup Sage cup Parsley finely chopped Salt Pepper 2 bunches English Spinach Olive Oil To Serve 500 g Kangaroo Loin Marinade 30 ml Olive Oil 30 ml Cabernet Sauvignon vinegar 1 Clove Garlic 1 Bay leaf Salt Pepper | 6

7: Method 1.Combine kangaroo ingredients and marinate overnight. 2.Make sure BBQ is very hot and place kangaroo on hot plate for about 2-3 minutes each side. 3.When cooked leave to rest for about ten minutes to help blood move back to the centre of the loin. Should be eaten medium/rare as kangaroo has very little fat and it will toughen if overcooked. Onion Confit 1.Pour a little oil on to the hot plate. Add onions and sprinkle with salt and pepper. 2.Sprinkle herbs over the top. Add a little more olive oil to help herbs cook. 3.Gradually cook onions until they turn golden brown on underside then flip over. 4.Pour either a Cabernet Sauvignon vinaigrette or red wine generously onto the onions which will give a pickled flavour. 5.When almost cooked, move onions to the side. 6.Add butter to the remaining herbs that have been left over from the onions and allow to melt (making a sauce that will coat the spinach). 7.Place spinach on the top, remove as soon as wilted. To Serve 1.Slice the kangaroo loin and place on a layer of onion and spinach and serve strait away for the best resolt. | 7

8: LEMON MYRTLE CHOCOLATE CRACKLES: INGRENDIANTS 2 cups rice bubbles cup icing sugar cup desiccated coconut 125 g copha 1 tablespoons cocoa powder 1 tablespoon Lemon Myrtle 12 strawberries METHOD 1.In a large bowl, mix rice bubbles, icing sugar, coconut and cocoa. 2.Melt copha in a saucepan over low heat. Stir through lemon myrtle. Add to rice bubble mixture and stir to combine. 3.Spoon mixture into patty cases, top with a strawberry and refrigerate until firm. Makes 12 | 8

9: pg9 | 9

10: QUONDONG JAM: Ingredients 500g (1 pound) quandong fruit 2 granny smith apples 600g (2 cups) castor sugar 300ml (10 fl oz.) water 15g (1 tablespoon) fruit spice 1 lemon, juiced Cooking instruction Peel, core and roughly chop the granny smith apples. Then combine in a saucepan with the quandong, water, lemon juice and sugar. Bring to the boil, then simmer. Allow to simmer for an hour or so, on low heat. Remove from the stove blend if required, but be sure to leave chunky pieces of apples and quandong in the jam. Allow to cool then add Australian Fruit Spice. | 10

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12: WATTLESEED MUSTERED: Ingredients 250g (1 cup) seeded mustard 15g (1 tablespoon) wattleseed 15ml (1 tablespoon) white wine vinegar 15g (1 tablespoon) castor sugar Cooking instruction In a saucepan, combine the wattleseed ground and vinegar, then bring to the boil. The Wattleseed will start to soften and absorb the vinegar. Add the sugar to balance the tartness of the vinegar and mix well to dissolve it. Remove from heat and mix it into the mustard. If you don’t like strong seeded mustard, then you could actually do 50% seeded mustard and 50% Dijon mustard if you wish. This will offer a smoother mustard flavour and will still complement the Wattleseed flavour. | 12

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14: BABY BARRAMUNDI SMOKED IN PAPERBARK: ingredients 1 whole baby barramundi scaled and gutted 1 sheet of Australian paperbark roll 1 teaspoon lemon myrtle sprinkle 1 pinch sea salt Cooking instruction Start off by cutting three deep slits on each side of the baby barramundi. This will help the fish cook faster, as well as allowing the flavour to penetrate the flesh for maximum flavour. Rub the sea salt and lemon myrtle on both sides and place on a plate while you prepare the paperbark. Unroll the paperbark and cut a small amount, sometimes the there are two or three pieces in the roll. As this is a natural product each roll will be different. On occasions, the paperbark is so think that you can actually separate the paperbark in half. | 14

15: Using the stringless side of the paperbark, rub a little oil on the bark then place the whole baby barramundi on the bark. Wrap like a present, then tie with butchers twine, so it wont burn. Then, on a hot grill or frying pan, sear the paperbark till it starts to smoke. Turn the paperbark package over, then again wait till the paperbark is smoking. After that turn the heat right down on the or place in an oven at 200 till medium. The times required can vary depending on how thick the barramundi is. Test the doneness with a skewer or similar. When cooked, remove from the oven and allow to rest. Then cut the paperbark at each end with scissors, then open from the middle and serve on a plate. Garnish with Daintree Pineapple Salsa on top or on the side. Enjoy. | 15

16: CROCODILE AND KANGAROO KEBABS: Ingredients 100 g tenderloin crocodile diced into 1/2 inch cubes 20 g kangaroo prosciutto cut into inch X 2 inch strips Marinade 2 mangos peeled & diced 1 tablespoon cajun spice 2 Garlic Cloves 1 tablespoon grated Ginger tablespoon ground coriander seed tablespoon ground Cardamom seeds tablespoon ground Cumin 1 cup Coconut milk cup fresh Lime juice 2 tablespoons fresh coriander leaves | 16

17: Method 1.Cook the kebabs on a griddle plate on medium heat. 2.Can be served with Wasabi for a real nose-snorting treat. Marinade 1.In a food blender/processor, puree the mango with the garlic, ginger and ground spices, in a non-reactive saucepan bring to the boil and simmer for 15 minutes. 2.Remove from heat and cool, stir in the coconut milk, lime juice and fresh coriander. 3.Marinate the crocodile for 8 hours, wrap the diced crocodile in the prosciutto strips and skewer. | 17

18: Wattleseed pavlova Ingredients 7 egg whites 1 teaspoon lemon juice 1 tablespoon corn flour 1 cups castor sugar 300ml whipped cream 2 tablespoons Wattleseed extract cup crumbed biscuit crumbs Strawberry jam Juice of 1 lemon teaspoon Fruit Spice Method1. Add the Wattleseed extract to the cream and whip until stiff this is best done the day before to allow the full flavour to develop; taste and add more extract if you want a stronger flavour. 2.Whip the egg whites until soft then add the sugar and lemon juice slowly until stiff form. 3.Line a large baking tray with baking paper 4.Spread the pavlova mix over the baking paper in a rectangular shape to a depth of 2cm. 5.Bake at 150C for 10 to 15 minutes or until; it should look like soft meringue at this stage. | 18

19: 6.Remove from the oven and slide it off the tray; sprinkle the top with the crumbed biscuits 7.Flip the meringue over, seasoned side down, onto a clean tea towel and remove the baking paper; if it sticks, place a wet towel which has soaked with really hot water on to the baking paper for 30 seconds; try peeling the paper away again and it should come away cleanly. 8.Spread the Wattle cream evenly over the meringue to a thickness of around 1cm or an inch. 9.Roll up the pavlova using the long edge of the towel; cut the ends on an angle 10.lift the pavlova onto a platter and roll the pavlova off the towel. Styling: 11.Serve with a sour fruit sauce for example, a berry jam mixed with enough lemon juice to taste tart and to pour over the pavlova. 12.I’d add a pinch of Fruit. Spice to this sauce as well to enhance the fruitiness. | 19

20: Short bread cookies with wattleseed Ingredients 250g butter, softened 100g castor sugar 100g cornflour 250g plain flour 15g wattleseed ground Cooking instruction Preheat the oven at 160 C In an electric mixer, combine the softened butter, castor sugar, ground watttleseed and beat on fast till mixture is creamed. Reduce then speed of the mixer to slow and add the cornflour and plain flour. Mix until the flour is completely incorporated. Remove from mixer and place the shortbread dough onto plastic film. In the plastic roll, roll into 20cm logs approx 3cm-4cm in diameter. Place in fridge for 30 mins. While the shortbread dough is in the fridge, place some silicone paper onto baking trays and preheat the oven at 160 Celsius. | 20

21: Unwrap the shortbread dough and cut 1.5cm shortbread discs and place directly onto the silicone paper. Place into oven and bake for 35 – 40 minutes till golden. To serve dust the wattleseed shortbread with icing sugar. | 21

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Saint Hilda
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  • Title: zoe's bush recipes
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  • Updated: over 8 years ago