S: BushTucker Recipe Book
BC: This recipe book will show you that aboriginal food didn't just include the odd witchety grub or quandong, it can be turned into delicious dinner, deserts and biscuits. Learn how to cook damper an aboriginal bread, you might even stop buying shop bread!
FC: By Charlotte Salom | 10 Recipes to Becoming a Bush Tucker Chief | By Charlotte Salom
1: Contents | Introduction 4-5 Bread & Biscuits with Tea Damper 8-11 lemon Myrtle Biscuits 12-15 Dillly Bag Slice 16-19 Entree, the Beginning of a Taste Sensation kangaroo Bitterballen 22-27 Mains Paperbark Smoked Baby Barramundi 30-35 Ribeye Steak with Wattleseed Jus 36-41
2: Smoked Paperbark Vegetable Parcel 42-47 The Simple Pleasures of Deserts Roasted Wattle seed Ice-Cream 50-53 White Chocolate and Wattle seed Friandes 54-57 Gumleaf Scented Creme Caramel 58-63 | Contents
4: An Introduction To Bush Tucker | Bush tucker is the food, fruits, seeds, nuts, etc. Which was eaten by the aboriginal people before European settlers. | In this recipe book I am going to show you how you can cook some delicious aboriginal recipes like witchety grubs, damper and quandong jam and many foods that aboriginals loved and lived on.
5: Collecting bush tucker was usually a womens job, certain plants had more than one purpose. The acacia cyclops for example, it seeds can be ground and be used for making damper and the green pods that haven't split and dried up can be used as a soap.
6: Bread and Biscuits with Tea
9: INGREDIENTS -self raising flour -water -quandong jam (optional) | EQUIPMENT -bowl -jug -firm surface -baking tray -baking paper -spoon -oven
10: METHOD 1. Put six handfuls of flour into the bowl. 2. Make a well in the center of the bowl. 3. Add one quarter of the water to the well. 4. Kneed the flour and water until well combined.
11: 6. Create a hole in the center and add your quandong jam into it 7. Put your damper onto a baking tray and place in the oven at 180 degrees for 20 minutes. | 5. Take the mixture out of the bowl and squash it into into either little scone shapes or make one big ball of damper.
12: LEMON MYRTLE BISCUITS
13: INGREDIENTS 250g sugar 250g butter 500g sifted self raising flour 4 eggs or 1/3 emu egg 25g lemon myrtle ground sifted. As many as you'd like CHOCOLATE CHIPS!
14: METHOD 1. Cream together sugar and butter, add the eggs one at a time, fold in flour and lemon myrtle until combined roll into small balls. 2. Flour fork and press slightly bake in a moderate oven for 12-15 minutes. 3. Cool and store in an airtight container.
16: DILLY BAG SLICE
17: INGREDIENTS - 1 cup of sifted self raising whole meal flour -1/2 cup of desiccated coconut -1/2 cup ground cooked bunya nuts -1 cup glace native fruits -1/2 cup firmly packed fine brown sugar -1 cup of milk
18: METHOD 1.Pre-heat oven to 180c 2. Prepare a loaf tin or sice tray with spray oil. 3. Place all the dry ingredients into a bowl 4. Combine and add milk pour into prepared tin and bake for 30 minutes exactly 5. Leave to cool and ice or leave plain cut and store in airtight containers.
20: Entree, the beginning of a Taste Sensation!
22: Kangaroo Bitterballen
23: INGREDIENTS 250g Butter 200g Kangaroo mince 500g onion, finely chopped 15g wildfire spice 7ml lemon juice 1 sprig of parsley, finely chopped 200g flour 100ml of milk 100ml beef stock 150g dried bread crumbs 2 egg, whipped with 1 tablespoon of water with salt and pepper to taste 4 tablespoons of bush tomato chutney 500ml vegetable oil for deep frying.
24: METHOD 1. Heat just 50g of butter. 2. Saute the kangaroo mince and onions till browned. 3. Drain the kangaroo mince in a collander then place in a mixing bowl. 4. To the kangaroo add salt, pepper and half the wildfire spice, lemon juice and parsley. 5.Heat the remaining butter in a saucepan and stir in the flour to make a roux.
25: 6. Cook this for 2 to 3 minutes, then add the beef stock and milk. 7. This is basically a volute, so continue to cook, stirring constantly, until it begins boil and thickens 8. Add the veal mixture to the beef volute and stir to combine them thoroughly. 9. Remove the mixture from the heat and allow to cool. 10. Then chill for at least 3 hours in the refrigerator.
26: 11.When the mixture is solid, begin to roll it into bite sized balls. 12.With the remaining red desert dust add this to the breadcrumbs mix. 13. Then roll the balls in the bread crumbs, and coat with egg and water mixture and then back into bread crumbs again.
30: PAPERBARK SMOKED BABY BARRUMUNDI
31: INGREDIENTS 1 whole baby barramundi scaled and gutted 1 sheet of Australian Paperbark Roll Teaspoon Lemon Myrtle Sprinkle Pinch sea salt
32: METHOD 1.Start off by cutting three deep slits on each side of the baby barramundi. 2.This will help the fish cook faster, as well as allowing the flavour to penetrate the flesh for maximum flavour. 3.Rub the sea salt and lemon myrtle on both sides and place on a plate while you prepare the paperbark.
33: 4.Unroll the paperbark and cut a small amount, sometimes the there are two or three pieces in the roll. 5.As this is a natural product each roll will be different. 6. On occasions, the paperbark is so think that you can actually separate the paperbark in half. 7.Using the stringless side of the paperbark, rub a little oil on the bark then place the whole baby barramundi on the bark.
34: 8.Wrap like a present, then tie with butchers twine, so it wont burn. 9.Then, on a hot grill or frying pan, sear the paperbark till it starts to smoke. 10.Turn the paperbark package over, then again wait till the paperbark is smoking. 11.After that turn the heat right down on the or place in an oven at 200 till medium.
35: 12.The times required can vary depending on how thick the barramundi is. 13.Test the doneness with a skewer or similar. 14.When cooked, remove from the oven and allow to rest. 15. Then cut the paperbark at each end with scissors, then open from the middle and serve on a plate. 16. Garnish with Daintree Pineapple Salsa on top or on the side. Enjoy.
36: RIBEYE STEAK WITH WATTLESEED JUS
37: INGREDIENTS 4 x 220g ribeye steak 15g yakajirri 1 bunch broccolini 100g shitake mushrooms 100ml beef jus 5g ground wattleseed 4 sprigs watercress
38: METHOD 1.Combine is a saucepan the pre-made beef jus and wattleseed. Bring to the boil, then reduce till thick, then set aside. 2.Heat a medium sized frying pan or BBQ to medium hot (not super-heated and smoking). 4. Then on a plate or tray, spread the yakajirri with a little salt and black pepper.
39: 5.Then place each steak into the mix, crusting evenly on each side of the steak. 6.When the frying pan or BBQ is at medium heat, add a little oil then place each steak into the pan. 7. Allow the yakajirri to caramelise and blacken (it will do this from the sugars naturally in the bush tomatoes.
40: 8.Only turn the steak once to cook the other side as this will seal in the juice more. 9.Once cooked to the desired doneness, remove and allow to rest in a warm place for about 5 minutes. 10.While the meat is resting, quickly prepare the broccolini and shitake mushrooms. 11.Using the same pan or BBQ, add a little oil and the shitake mushrooms.
41: 12.Season with salt and pepper. 13.Remove when golden. 14.In a hot wok, place a little oil and quickly wok toss the broccolini until cooked. 15.To serve, place the wok tossed brocollini in the centre of the plate, then place the steak, then the shitake mushrooms. Around the base of the plate pour the wattleseed jus around the base of the brocollini. Garnish with a sprig of watercress.
42: PAPERBARK SMOKED VEGETABLE PARCEL
43: INGREDIENTS 4 sheets of paperbark 1 large eggplant 5-6 kipfler potatoes or sweet potato 1 red capsicum 1 yellow capsicum 2 green zucchini 8 spears of asparagus 8 spears of baby corn 10g (2 teaspoons) wildfire spice 60ml (4 tablespoons) bush tomato chutney 60g (4 tablespoons) toasted macadamia nuts
44: METHOD 1.Slice thick slices of the kipfler potatoes and steam till medium, remove and allow to cool. 2.Slice the eggplant and zucchini, then lightly char grill, then remove and allow to cool. 3.Also slice and chargrill the capsicums to remove the skin, then allow to cool. 4.Lay out the paperbark stringy side down and lightly spray with canola oil to prevent sticking. 5.Top with 2 spears of asparagus and baby corn.
45: 6. Then wrap the vegetables in the paperbark and tie tightly with twine to prevent any moisture escaping at each end. 7.Seal all sides of the paperbark parcel on the grill and finish in a hot oven for 14 minutes. 8. Place on a plate, then cut the twine off each end and open the Paperbark Smoked Vegetable Parcel, and top with some Bush Tomato Chutney and toasted macadamia nuts.
46: 9.In the centre of the paperbark sheet, begin to layer the vegetables starting with kipfler potatoes, eggplant, zucchini, capsicum ensure a little wildfire spice is dusted on each vegetable.
48: The Simple Pleasures of Deserts
50: ROASTED WATTLESEED ICE-CREAM
51: INGREDIENTS - 2 Litres of vanilla ice-cream - 3 tablespoons of wattle seed syrup
52: METHOD 1. Add wattle seed syrup to soften ice-cream 2. Place in the freezer to refreeze 3. Best to leave over night.
54: WHITE CHOCOLATE AND WATTLESEED FRIANDES
55: INGREDIENTS 8 egg whites 200g melted unsalted butter 120g macadamia nut meal 75g flour 240g icing sugar 15g wattleseed ground 90g white chocolate bits
56: METHOD 1.Preheat the oven to 180C. 2.Grease and flour the friand tin to prevent the friands from sticking. 3.In a mixing bowl slightly whisk the egg whites so they are combined 4.Then add the macadamia nut meal, Wattleseed, flour and icing sugar.
57: 5.Bake for about 25 minutes till golden. 6.The friands should spring back when touched. 7.Remove from the oven, allow to cool for 5 minutes in the pan, then turn friands out onto a wire rack to cool. 8.Dust friands with icing sugar to serve. .
58: GUMLEAF SCENTED CREME CARAMEL
59: INGREDIENTS 230ml full cream milk 460ml cream 3 whole eggs 2 egg yolks 2 drops of gumleaf oil 60g brown sugar 230g castor sugar 230ml of water
60: METHOD 1.Pre-heat oven to 160C while you are preparing the caramel. 2.Start by lightly greasing the dariole moulds or ramekins. 3.Then for the caramel, combine the sugar and water in a saucepan, stirring until the sugar dissolves. 4.Once the caramel mixture is formed it is important to stop stirring otherwise crystals will form. 5.Boil for around 5 to 10 minutes brushing any sugar that lands on the side of the saucepan and crystallizes back down into the mixture with a pastry brush dipped in water.
61: 6.Remove the mixture from the heat when it has changed to a golden caramel or light amber colour. 7. Note that you do not want a dark amber colour as this indicates the caramel is over-cooked and will taste burnt and bitter. 8. Pour a little of the hot caramel into each of the prepared moulds and swirl the mixture around to cover the bottom of each mould. 9.In another saucepan combine the cream and milk. 10.Bring to the boil, then remove and strain with a fine strainer. 11.Allow to cool slightly.
62: 12.Then in a mixing bowl, combine the egg yolks and brown sugar. 13. Don’t whisk too much as this will cause unwanted air bubbles in your creme caramel. 14. Combine the cream mixture into egg mixture, add the gumleaf oil then pour evenly among prepared ramekins. 15.Arrange the ramekins in a deep baking tray, then pour boiling water into the tray ensuring that the water is surrounding half the height of each ramekin. 16. Place the baking tray in the oven for 25 minutes.
63: 17.Remove from oven and leave in the tray for just 5 minutes, then remove from tray and allow to cool. 18.Once cool, refrigerate. To serve, run a knife around the edge of ramekins and place on a plate upside down. Turn out on to the plate and serve
65: ENJOY! | Let your taste buds run wild! From Charlotte xx