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Monthly Archives: December 2005

Wattleseed and red wine sauce

Wattleseed™ and red wine sauce250ml meat stock100ml red wine15g wattleseed™ Combine all the ingredients and bring to the boil. Simmer and reduce to thicken. Strain out the wattle grounds and freeze for other applications eg. as a crumb or mixed into breadcrumbs over meats or vegetables prior to stir-frying, deep frying or pan-frying. Finish the sauce with cold butter Read More …

Lemon Myrtle Sprinkle butter sauce

Lemon Myrtle Sprinkle butter sauceThis method is the same for native aniseed myrtle, native thyme or Alpine pepper and their applications are also identical. Pepperberries can also be used for butter sauces although the burgundy colour of the berries is better presented in a white or cream sauce or simply added as a garnish on Read More …

Light Lemon Myrtle mayonnaise

Light Lemon Myrtle mayonnaise350g no fat or low fat ricotta cheese2 tablespoons Dijon mustard5g ground Lemon Myrtle Sprinkle¼ teaspoon salt100ml polyunsaturated oil Mix together the cheese, mustard, Lemon Myrtle Sprinkle and salt. Add the oil in a very thin stream whisking constantly until the sauce is smooth and thick. Leave stand 10 minutes for the flavours to infuse or Read More …

Tom yum bush (Australian Thai-style corn and lime soup)

Tom yum bush (Australian Thai-style corn and lime soup)1 litre water1 large onion, sliced1 medium carrot, diagonal slices1 medium zucchini, diagonal slicescorn kernels from 2 cobs8 Chinese or shittake mushrooms, sliced1 teaspoon coriander seeds250g packet of Lemon Myrtle Sprinkle fettuccine2 tablespoons soy sauce2 tablespoons Thai fish sauce1 tablespoon mirin1 teaspoon Lemon Myrtle Sprinkle4 small Wild limes or 2 large Read More …

Gumleaf salmon sushi

Gumleaf salmon sushiPrep. time 10 mins 2 cups cooked vinegar rice (see Lemon Myrtle Sprinkle sushi recipe)100g smoked salmon, sliced thinly and in strips2 drops Gumleaf oil200ml salad oil6 sheets toasted nori On a bamboo stick sushi mat, lay a piece of nori and spread enough rice to make a cm layer. Lay out a strip of smoked salmon. Read More …

Bushetta

BushettaThis cross-cultural speciality can also be based upon oil marinated vegetables, for example, coloured capsicums (bell peppers), zucchini (courgettes), eggplant, artichokes and mushrooms. 8 slices of High Country bread (bake your own using 0.5% Alpine pepper in a store bought bread mix or scratch bread recipe)1×150g pouch of Cherikoff Bush tomato chutney2 ripe Roma tomatoes8 basil Read More …

Wild fruit compote

Wild fruit compote100g Illawarra plums50g small wild limes100g munthari50g wild rosella1 tablespoon lemon aspen juice2 tablespoons honeyicing sugar for dusting Coarsely chop the Illawarra plums and toss them in the lemon aspen juice. Place the limes and rosella into separate bowls and add sufficient honey-sweetened water to cover them. Leave them soak for 15 minutes. Drain. Read More …

Wattleseed Pavlova

Wattleseed Pavlova4 egg whites1 teaspoon lemon juice1 teaspoon corn flour100g fine sugar300 ml Wattleseed™ cream (see recipe)1 cup toasted muesli2 teaspoons Forest anise4 teaspoons rosella confit2 teaspoons lemon juice (or lemon aspen juice)toasted macadamia nuts, coarsely chopped Whip the egg whites to soft peaks. While still beating, add the lemon juice, corn flour and slowly follow Read More …

Lemon aspen ricotta filling

Lemon aspen ricotta filling100g ricotta cheese10ml Lemon aspen juicesalt Blend the cheese to smoothness, add the lemon aspen and season lightly with the salt. Chill and use to garnish oysters, top pizzas or as a filling for finger foods.

Wattleseed cream

Wattleseed creamCream enhances the coffee, chocolate and hazelnut taste of Cherikoff Wattleseed™ and is best unsweetened since sugar tends to over-power the flavour of Wattleseed™. Besides, the desserts that Wattleseed™ cream garnishes are usually sufficiently sweet. In addition, another use of unsweetened Wattleseed™ cream is to thicken and flavour savoury sauces, particularly mushroom but anywhere you Read More …

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