Recipes

Bush Tomato Soup

This soup may be reduced even further to form the basis of a pasta sauce. The bush tomato flavour will strengthen with time, so it is advisable and convenient to make this soup on advance and heat to serve.

To serve 6

200g bush tomatoes
10 dried native pepper leaves
20 ripe tomatoes
2 large onions, finely diced
1/2 cup olive oil
1 teaspoon salt
fresh basil leaves to taste

Method

In a food processor, grind the bush tomatoes and pepper, bring a pot of water to the boil and immerse the tomatoes for 30 seconds, lift out and peal, chop coarsely. Sautee onions in olive oil in medium size saucepan over medium heat until soft and tender. Add chopped tomatoes ,cook for 10 minutes, add ground bush tomatoes, native pepper and salt. Cook for 45 minutes over low heat, stirring occasionally. Add fresh basil a few minutes before the end of cooking time. Remove from the heat and puree until smooth. To serve, accompany the soup with a small pizza brushed with olive oil topped with goat cheese, basil and a good sprinkling of ground bush tomato or twist some puff pastry into sticks, brush with a little butter, parmesan and ground bush tomato.

Garlic & Bush Pepper Cream

4 garlic cloves
600 ml olive oil
salt to taste
3 egg yolks
5g pepper berries ground
200 ml champagne vinegar
10 g chopped lemon basil

Method

Chop garlic and combine with pepper. Whisk into egg yolks with vinegar as for mayonnaise. Add oil in a stream until all is incorporated. Season with salt and lemon basil.

Lemon Myrtle Dressing

To make 4 cups-1 litre
400ml white wine vinegar
1/2 tsp salt
2 tsp castor sugar
2 tsp dried ground lemon myrtle leaf
1/2 tsp ground mountain pepper
2 1/2 olive oil or preferred salad oil

Method

Combine the vinegar, salt and castor sugar, heat gently till the sugar is dissolved. Remove from heat and add the lemon myrtle and mountain pepper berry. The heat will help release the natural oil in the lemon myrtle and pepper. Once the mix is cool, slowly whisk in the oil. This dressing will separate if left to stand so give it a good shake or stir before using.

Wattle Tiramisu

This dessert is best made the day before so that the flavours and syrups can fully soak the biscuits. Prep time 45 mins.

Cake:

250g Italian sponge finger biscuits
30g wattle roasted and ground
375ml dry Marsala
60 ml sugar syrup

Filling:

2 eggs
60 gms castor sugar
15 ml white rum
20ml dry Marsala
250g Australian marscarpone cheese
180g chocolate, finely grated cocoa for the topping

Method

Boil the wattle in water and remove pan from the heat. Add the Marsala and sugar syrup mix and leave to cool. Line the bottom of an appropriate dish with half the biscuits to form an even base. Strain the wattle syrup and pour half over the biscuit base leaving to soak in. Alternatively, quickly dunk each biscuit before laying them out. In a double boiler ,cook the eggs, sugar rum and Marsala until thick. Cool over ice until cold. Whisk the marscapone cheese until stiff and gently fold into the egg mixture. Spoon half over the wattle soaked biscuits, sprinkle on some of the finely grated chocolate then spread out another biscuit layer and drizzle the remaining wattle syrup over the biscuits. Add more grated chocolate and remaining cheese mixture and finish powdered cocoa.

Fish Marinade

The measurements are rough….. a little bit of this and a little bit of that…. but it goes something like this.

2 or 3 tablespoons of sweet Chile sauce
2 teaspoons of fresh ginger
1 clove of garlic
1 or 2 teaspoons of fish sauce
2 or 3 teaspoons of oyster sauce
1 table spoon of ground pepper leaf
approx. half a cup of pepper berries or enough to give flavour

Method

Mix ingredients together in a bowl. Lay whole fish or fish fillets on foil and rub in marinate. Wrap up fish in foil and let stand for 1 hour. Bake in oven on 200 degrees C for 20 to 40 minutes, depending on size of fish size.

Hints With Using Roasted and Ground Wattle Seed

For a beverage……1 heaped tsp per cup, in a percolator, plunger or filter.
Bread, damper, scones…..1 tsp per cup of flour.
Ice cream….1/2 tsp per 200ml
Slices and Biscuits add 1 tsp to each cup of recipe mixture..
Best to brew the wattle seed in hot water to bring out the flavour, and use the syrup……..

Bush Tomato and Chilli Salsa

1/4 cup white vinegar
1 teaspoon salt
1 tablespoon castor sugar
3 small red chillies, finely chopped
2 teaspoons ground bush tomato
10 large ripe tomatoes, finely chopped
2 onions, finely chopped
2 cloves garlic, chopped
2 tablespoons olive oil

Method

In a medium sized stainless-steel saucepan, bring the vinegar, salt, sugar and chillies to the boil. Add the ground bush tomatoes and cook for 10 minutes on low heat. Remove from the heat. Combine the tomatoes, onion and garlic in a large bowl. Add the saucepan ingredients to the bowl. Let the salsa sit for an hour for the flavour to infuse before serving. Just before use, drain off any excess liquid that has collected and stir through the olive oil.

Wattle Essence (Coffee like)

Wattle roasted and ground should be around 6%, so 6 gms to 100ml of syrup. The sugar should end up about 60%. Take 12gms of wattle seed roasted and ground brewed in 100ml of water. Filter wattle coffee and add 120gms of sugar. Slowly bring to the boil to melt sugar, bottle while hot.

Recipe courtesy of John & Mary King
www.rainforestliqueurs.com.au

Glased Quandong

Make sugar syrup of equal water and sugar. Heat to 70dc, in stainless saucepan ..Pour warm syrup over dried fruit, enough to cover it. 24 hours later add sugar equal to 20% of dried fruit weight and bring fruit in syrup to 70dc . Turn of heat. Repeat this process for 5 more days ,which brings you to 7 days in total processing. Should be a syrup of over 60% sugar by this time, on the 8th day warm the fruit mixture and pour off syrup(bottle off and use for toppings etc.) catch fruit in strainer ,allow to drain, dry in oven on low temperature. pH on syrup can be adjusted to below 6.5 with lemon juice, if required.

Recipe courtesy of John & Mary King QLD
www.rainforestliqueurs.com.au