S: Bush Tucker Wonders
BC: This recipe book is to be adored by all the family. Soon, you will hear little boys or girls asking for some food. But, you don't know what to give them! The minute you open this book, all your questions will be answered. A true hit for your family. Plus the true Aussie tastes.
FC: Bush Tucker Wonders A Family Favourite | By Stephanie Tan
1: Bush Tucker Wonders A Family Favourite By Stephanie Tan
2: Contents | Introduction to Bush Tucker Pg. 4-5 Delightful Appetizers Pg. 6-11 Magnificent Mains Pg. 12-17 Beautiful Breakfast Pg. 18- 27 Causual CoffeeBreak Pg. 28-47 Divine Desserts Pg. 48-65
4: Introduction to Bush Tucker | Bush Tucker was used by Aborigines throughout Australia. It is native to them as they have used the ingredients for thousands of years. Bush Tucker can be found in places such as trees, logs and in many plants like the grass tree or balga, where you can find witchety grubs which many Aborigines love to eat.
5: Women used coolamons to collect berries, nuts and many other meats such as witchety grubs. | Many of the berries and nuts could only be picked during a certain season. If you picked the berries in a wrong season that could mean that you could die from that berry or fruit. Eg. If the season was Birak but the time that the berry should be picked was Makuru, you could get deathly ill from the berry.
7: Delightful Appetizers
8: Kangaroo Bitterballen
9: Serves: 16- 20 people Ingredients: 250g (9 oz.) butter 200g (7 oz.) kangaroo mince 50g (1 oz.) onion, finely chopped 15g (1 tablespoon) wildfire spice 7ml (1 teaspoon) lemon juice 1 sprig parsley, finely chopped 200g (7 oz.) flour 100ml ( cup) milk 100ml ( cup) beef stock 150g (5 oz.) dried bread crumbs 2 egg, beaten with 15ml (1 tablespoon) water salt and freshly ground black pepper to taste 60g (4 tablespoons) bush tomato chutney 500ml vegetable oil for deep frying
10: Method: | 1. Heat 50g of butter in a frying pan and sauté the kangaroo mince and onions until browned. Drain the kangaroo mince, then place into a mixing bowl. To the kangaroo mince, add the salt, pepper, half the wildfire spice, lemon juice and parsley. | 2. Heat the remaining butter in a saucepan and stir in the flour to make a roux. Cook this for 2 to 3 minutes, then add the beef stock and milk. This is a volute, so continue to cook, stirring constantly, until it begins to boil and thicken. Add the veal mixture to the beef volute and stir to combine them thoroughly.
11: 3. Remove the mixture from the heat and allow to cool. Then chill the mixture for at least three hours in the refrigerator until it's solid. When the mixture is solid, begin to roll the mixture into bite sized balls. 4. With the remaining red desert dust, add this to the breadcrumbs mix. Then roll the balls in the bread crumbs, and coat with egg and water mixture and then back into bread crumbs again.
13: Magnificent Mains
14: Paper bark smoked Baby Barramundi
15: Serves: 1 person Ingredients 1 whole baby barramundi - scaled and gutted 1 sheet of Australian Paperbark Roll Teaspoon Lemon Myrtle Sprinkle Pinch sea salt
16: Method: | 1. Begin by cutting three deep slits on each side of the baby barramundi. This will vigorously help the fish cook faster, as well as allowing the flavour to get a maximum amount of flavour throughout the fish. Rub the sea salt and lemon myrtle on both sides of the fish and place on a plate while you prepare the paper bark. 2. Unroll the paper bark and cut a small amount , sometimes 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 thick that you can actually separate the paperbark in half
17: 3. Using the string less side of the paper bark, rub a little bit of oil on the bark then place the whole baby barramundi in the bark. Wrap it up like a present, then tie with butchers twine, so it won't burn. Then, on a hot grill or frying pan, sear the paper bark till it starts to smoke. 4. Turn the paper bark package over, then again wait till the paper bark is smoking. After that turn the heat right down on the oven at 200C till medium. The times required can vary depending on how thick the barramundi is. Test whether the barramundi is done with a skewer or something similar.
19: Beautiful Breakfasts
20: Lemon Myrtle Yoghurt and Muesli
21: Serves: 1 person Ingredients: 150g of low fat yoghurt 30g( two tablespoons) of honey 1 pinch of lemon myrtle 5g ( 1 teaspoon) riberry confit 30g ( two tablespoons) toasted muesli
22: Method: | 1. In a small bowl mix the low fat yoghurt with the lemon myrtle and honey. This can be prepared in advance and kept in the refrigerator to have each morning along with your breakfast. | 2. Then to make up the individual cups, spoon in the riberry confit and juices into the bottom of your glass. Then pour in the yoghurt on top of the riberry confit. Top with muesli or cereal and serve. You could also top the yoghurt with honey roasted macadamia nuts for something different in flavouring.
24: Lemon Myrtle Tea
25: Serves: 1 person Ingredients: 5g (1 teaspoon) lemon myrtle sprinkle 230ml (1 cup) boiling water
26: Method: 1. Infuse the lemon myrtle. Following after, sprinkle the lemon myrtle in boiling water. 2. Let it cool for 3-5 minutes. Remove the lemon myrtle from the boiling water and if wanted, serve with sugar.
29: Calming Coffee Breaks
30: Cafe Latte with Wattleseed
31: Serves: 1 person Ingredients: 7g – 10g (1 –2 tablespoons) wattleseed ground 200ml milk
32: Method: 1. Pack the espresso filter with ground wattleseed. Make 2 shots of espresso equalling between 30ml – 60ml depending on the required strength, place in glass. 2. Steam the 200ml of milk in a small jug. When hot, froth the milk a little. Pour into a glass until the hot milk is nearly full, then spoon a small amount of foam onto the top.
34: White Chocolate and Wattleseed Friands
35: Serves: 12- 18 people Ingredients: 8 egg whites 200g ( cup) melted unsalted butter 120g (1 cup) macadamia nut meal 75g ( cup) flour 240g (1 cups) icing sugar 15g (1 teaspoon) wattleseed ground 90g (6 tablespoons) white chocolate bits
36: Method: 1. Preheat the oven to 180C 2. Grease and flour the friand tin to prevent the friands from sticking onto the tin. 3. In a mixing bowl, slightly whisk the egg whites so they are combined. Then add the macadamia nut meal, wattle seed, flour and icing sugar. After adding the melted butter, mix extremely well.
37: 4. After, add the white chocolate, mix then place the batter into the friand tin till they are 3/4 full. Allow the mixture to sit in the pan for 5 minutes before baking. 5. Bake for about 25 minutes or until golden. If touched, the friands should "spring back." 6. Once taken out of the oven, allow the cakes to cool for about 5 minutes in the pan then turn the friands out to place on a wire rack. Dust friands with icing sugar to serve for others or even to yourself!
38: Wattleseed and chocolate palmiers
39: Serves: 12 people Ingredients: 60g (4 tablespoons) milk, good quality chocolate chopped 100g ( cup) dark, good quality chocolate chopped 30g (2 tablespoons) coffee sugar crystals 30g (2 tablespoons) wattleseed ground 100g ( cup) castor sugar 4 sheets prepared puff pastry
40: Method: 1. Preheat oven to 210C. Line 2 oven trays with baking paper. In a bowl, mix together chocolate, coffee crystals and ground Wattleseed. Divide the chocolate and Wattleseed mix into 4 equal amounts. 2. Sprinkle a sheet of baking paper with some of the extra sugar, place 1 sheet of puff pastry on the sugar and lightly roll with a rolling pin to press some sugar into the back of the sheet of pastry. Sprinkle one amount of the chocolate mixture onto the pastry sheet.
41: 3. On one side of the second pastry sheet, sprinkle a bit of extra sugar. Put the sheet (sugar-side down) on top of the chocolate mix on the first sheet press slightly. Sprinkle on top 1 of the amounts of chocolate mix. Gently, press the chocolate mix into the pastry. 4. Pick up the 2 sheets of pastry on one side and fold so the pastry edges are half way from the centre. Repeat with the other side. Fold the sides over again towards to centre, leaving a small gap in the middle. Press the folded sides of pastry with a rolling pin to flatten slightly, then fold one side of the pastry onto the other, then roll slightly.
42: 5. Trim ends, cut into 121cm thick slices. Press cut sides of rounds into the extra sugar. Place on prepared baking trays leaving room for spreading. Bake for 10 minutes or until golden brown. Keep watch as they tend to brown quickly. 6. Repeat with remaining chocolate mix and sheets of pastry. 7. Allow to cool on baking racks, then serve warm.
44: Lemon Myrtle Biscuits
45: Serves: Makes a good batch of biscuits. Ingredients: 25g Lemon Myrtle ground and sifted. 250g sugar 250g butter 500g sifted SR flour 4 eggs or 1/3 emu egg
46: Method: | 1. Add the sugar and the butter together and cream. Add the eggs one at a time. 2. Fold in flour and lemon myrtle until combined. 3. Roll into small balls. 4. Flour fork and gently. Bake in moderated oven for 12 to 15 minutes. 5. Once baked, cool the biscuits and store in an airtight container. | j | 1. Add the sugar and the butter together and cream. Add the eggs one at a time. 2. Fold in flour and lemon myrtle until combined. 3. Roll into small balls.
47: 5. Once baked, cool the biscuits and store in an airtight container. | 4. Flour your fork and gently press on the balls. Bake in moderated oven for 12 to 15 minutes.
49: Divine Desserts
50: Lemon Myrtle Sago Pudding
51: Serves: 4 people Ingredients: 500g sago 300ml cream 2 L water 60ml coconut cream 5ml (1 teaspoon) lemon myrtle sprinkle 30ml (2 tablespoons) honey 4 tablespoons rosella confit
52: Method: 1. In a saucepan, bring the water to the boil and cook the sago till transparent. Strain and cool the sago with cold water to remove the starch. Then transfer to bowl when well strained. 2. In another saucepan, combine the honey, coconut cream and cream and bring to the boil. Reduce by a third and then remove from heat and combine with cooked sago. Mix in the lemon myrtle, then transfer into glasses for serving. You can either serve warm or refrigerate and serve cold. 3. To serve, garnish with a tablespoon of rosella confit
54: Dilly Bag Slice
55: Serves: A good batch Ingredients: 1 cup sifter SR whole meal flour 1/2 cup 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
56: Method: | 1. Pre heat oven to 180 C 2. Using a loaf tin or slice tray, prepare it by spraying oil on the bottom and sides. 3. Place all the dry ingredients in a bowl.
57: 4. Combine well and add milk. 5. Pour the mixture into the prepared tin and bake for exactly 30 mins. 6. Leave the baked mixture to cool and ice, or leave it and store in an airtight container.
58: Wattleseed Creme Caramel
59: Serves: 8 people Ingredients: 230ml (1 cup) full cream milk 460ml (2 cups) cream 3 whole eggs 2 egg yolks 15g (1 tablespoon) wattleseed ground 60g brown sugar 30g (2 tablespoons) rosella confit 230g (1 cup) caster sugar 230ml (1 cup) of water
60: Method: 1. Preheat the oven to 180C 2. To start, lightly grease the dariole moulds or ramekins. Then for the caramel, combine the sugar and water in a saucepan. At the start, stir the sugar till it dissolves. But it is important not to stir the caramel to prevent it forming crystals. 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. Remove the mixture from the heat when it has changed to a golden caramel or light amber colour; a dark amber colour indicates the caramel is over-cooked and will taste burnt and bitter. 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.
61: 3. In another saucepan, combine the cream, milk and ground wattleseed. Bring to the boil, then remove and strain it with a fine strainer. Allow to cool slightly. In a mixing bowl, combine the egg yolks and brown sugar. Don’t whisk too much as this will cause unwanted air bubbles in your creme caramel. Combine the cream mixture into the egg mixture, then pour evenly among prepared ramekins. 4. Arrange the ramekins in a deep baking tray, then pour boiling water halfway up the edge of the dish. Place the baking tray in the oven for 25 minutes. Remove from oven and leave in the tray for 5 minutes, then remove from tray and allow to cool. When cool refrigerate. 5. To serve, run a knife around the edge of the ramekins and place on a plate upside down. Turn out onto the plate and serve with rosella flowers
62: Wattleseed Panna Cotta
63: Serves: 4 people Ingredients: 500ml (2 cups) of thickened cream 500ml (2 cups) of skim milk 2 tablespoons of ground wattleseed 1 tablespoon of castor sugar 10g (2 teaspoons) gelatine powder or 5 gelatine leaves 60g (2 oz) Rosella Confit
64: Method: l. Place the sugar, cream, wattleseed and milk and stir until sugar dissolves. Once hot, remove from heat and allow to cool/stand. Add the gelatine into the mixture and stir until combined. Leave the mixture for about 5 minutes and using a fine mesh strainer, strain into a jug. Then pour the mixture into 4x 180 ml moulds. 2. Allow the mixture to cool and then refrigerate for at least 4 hours. To serve, dip each mould into warm water and the panna cotta should come out,place on a plate. Decorate with 1 or 2 leaves of rosella confit and using the juice, decorate with the confit syrup around the plate.
66: Author's Note This recipe book is full of surprises and fun in all it's making.It uses all the ingredients that aborigines ate throughout their life to survive. From Wattle seed Creme Caramel to Kangaroo Bitterballen this recipe book is sure to be loved. It is definitely a family and friend's favourite. ENJOY!