20 Bush Tucker Recipes

July 26, 2017

 

 

 

 

 

After posting an infographic on our Facebook page about the 10 Australian Native Foods you need in your kitchen from 1 million women; we have had people ask for recipes that use these ingredients.

 

On a side note you may not know that in a previous life I owned by own restaurant and catering business and even though I never wish to own or operate a food business my love of cooking has never diminished and I am passing the love of cooking to Belle.

 

From the responses on Facebook I have put together a selection of recipes using Bush Tucker.

 

I have gathered these over the years and have tested them. I have also given credit to the author and have provided links.

 

Hope you enjoy 

 

Sally & Belle

 

 

 

 

 

 

 

Finger Lime and Lemon Syrup Cake

 

 

 

Seriously simple,

Seriously ......

Seriously a winner every time!

 

Ingredients


Zest from two Pearl Finger Limes (around 1 tsp)
Two tablespoons of finely grated lemon rind
Three tablespoons of lemon juice
3/4 cup (180ml) vegetable oil
Two eggs
One cup (280g) thick natural yoghurt
1¾ cups (385g) caster (superfine) sugar
Two cups (300g) self-raising (self-rising) flour

 

Finger Lime Frosting

 

Two Pearl Finger Limes (or any other pink Finger Lime variety)
¾ cup (120g) granulated sugar

¼ cup (60ml) lemon juice
Tablespoon of boiling water

 

Method


Preheat oven to 180°C (350°F)


Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine. 


Sift over the flour and stir until smooth. 


Pour the mixture into a greased 24cm ring tin and bake for 35 minutes or until cooked when tested with a skewer. 

 

While the cake is still hot remove from the tin and place on a plate.


To make the lemon frosting, gently stir together the sugar and lemon juice.

 

Once mixed through, gently squeeze your Finger Limes into the bowl and gently stir through.

 

Spoon over the cake and allow to set.

 

Serve

 

Recipe from Boutique Citrus

 

 

Oysters, Finger Lime, Ginger, Cucumber and Chilli

 

 

 

 

One of my go to recipes when I used to cater.

 

Ingredients

 

100 mls rice wine vinegar

1 Teaspoon of finely chopped chilli

2 tablespoons rice bran oil

2 tablespoons of finely chopped cucumber

1 tsp soy sauce

1 tsp freshly grated ginger

Juice of 1 lime

Pinch of caster sugar

24 freshly shucked oysters

1 finger lime, halved lengthways, beads (vesicles) scooped out

 

 

Method

 

Whisk vinegar, oil, soy, ginger, lime juice, chili, cucumber and sugar in a bowl until sugar dissolves. Arrange oysters on a platter. Just before serving, spoon vinaigrette over the oysters and scatter with finger lime beads.

 

 

Quandong!

 

 

Quandong's have an important role in many Indigenous cultures as it is highly nutrition and contains twice as much vitamin C as an orange.  

 

The kernel was and is still used by Aboriginals for medicinal purposes. The tree is slow growing and the wood is used for making tradition bowls such as Coolamons.  

 

Quandong Chutney

 

 

 

I make a whole batch of this chutney as it is super delicious and great as a gift.  Use it on cheese boards or some crusty bread and leg ham ..... MMMmmm mmm

 

Prepare fruit as for jam. To every 1.4 kg. of fruit add 1/2 cup of water and 500 grams. of sugar. Cook until fruit is soft, then add 1 small bottle of Worcestershire sauce. Boil for a few minutes. Bottle and cork.

 

 

 

 

Bush Tomatoes

 

Recommended combinations: Goes great with chill, pepper, brown sugar, tomatoes, onions, eggplants and potatoes. 

 

Note: Don't be too liberal with the old bush tomato as it will make your recipe bitter.

 

 

Bush Tomato Scones

 

 

 

This is a Favourite of the Devow Family, the recipe is adapted from SBS Chef Mark Olive

 

Ingredients 

 

4 cups plain flour

1pinch of salt

1 tbsp. baking powder

3 tbsp. butter

1 cup akajura (bush tomato), finely chopped

1/2 cup finely chopped parsley

3 cups milk (approximately), plus extra for brushing 

 

Method

 

Pre-heat the oven to 200°C. Place flour in a large mixing bowl, add salt and baking powder. Rub the fat (butter) into the flour until it resembles breadcrumbs.

 

Add bush tomato, parsley and mix through. 

 

Gradually add the milk, a little at a time, until you have a soft dough.

 

Knead for a few minutes.

 

Press gently so the dough is about 3cm high.

 

Cut out scones or roll into a circle and cut part way through (see pic), transfer to a baking tray lined with nonstick baking paper and rest for 10 minutes.  

 

With a pastry brush, brush the tops of the scones with a little milk and bake for approximately 20 minutes or until brown on the top.

 

Eat Warm with Lashings of cold butter

 

 

Bush Tomato Soup with Parmesan Crisps

 

 

Ingredients


1 tablespoon olive oil
1 onion, chopped
1 clove garlic, crushed
2 tablespoons ground bush tomato
4 rashers smoked bacon, finely diced
10 ripe tomatoes, chopped
1 cup chicken or vegetable stock
salt and freshly ground black pepper
natural yoghurt, to serve
chopped chives, to serve
Parmesan crisps
olive oil spray
80 g grated parmesan
ground bush tomato, for sprinkling

 

Method

 

Heat the oil in a large saucepan and sauté the onion and garlic until softened.

 

Add the bush tomato, bacon, chopped tomato and sugar and simmer gently for about 30 minutes.

 

The tomatoes will break down and release their liquid.


Meanwhile, make the crisps.

 

Preheat the grill to hot.

 

Line a baking tray with baking paper and spray lightly with olive oil spray.

 

Divide the grated Parmesan into eight portions and place in little piles on the prepared tray, leaving room for spreading.

 

Sprinkle a small amount of bush tomato over each pile, then place under the grill and cook until the parmesan spreads to a flat disk and cooks to a rich golden colour.

 

Remove from oven and leave crisps to cool completely before carefully removing from the tray.


Add the stock to the soup and bring back to the boil.

 

Season with salt and pepper.

 

Using a hand-held blender, puree the soup until the tomato skins have been incorporated.


Ladle the hot soup into bowls and garnish with a dollop of yoghurt and a sprinkling of chives.

 

Serve the parmesan crisps on the side.


Read more 

 

 

Sea Parsley

 

Sea Parsley or also known as Sea Celery is found all over the southern coast line of Australia.  Sea Parsley Sea Parsley/Celery grows in a prostrate manner over rocky ledges and sandy ridges, and its small white flower clusters give rise to large amounts of seed in the summer months. It has a stronger taste then European counterpart and I believe is more flavourful.

 

The filling recipe makes enough filling for a tall quiche in a 9-inch wide by 2-inch tall tart pan. If you are using a commercial frozen crust, you may find you have enough filling for 2 quiche pies.

 

Smoked Salmon, Goats Cheese and Sea Parsley Quiche

 

 

Adapted from Taste Magazine Smoked Salmon, Dill and Goats Cheese Quiche.  

 

I think mine is much more delicious.

 

Ingredients

 

1 packet of short crust pastry or if you are an angel you could make it from scratch

One 9-inch x 2-inch high tart pan with removable bottom (or can use a 10-inch pie pan)

1 Tbsp. olive oil

4 medium shallots, thinly sliced (about 1/2 cup)

6 ounces smoked salmon, chopped

4 ounces’ goat cheese, crumbled

6 large eggs

2 cup milk

1 cup cream

2 Tbsp. dried Sea Parsley

1 teaspoon lemon zest

2 1/2 teaspoons salt

1/8 teaspoon freshly ground black pepper

 

Method

 

Preheat oven to 375°F. Heat oil in a small skillet on medium heat.

 

Add the shallots and cook until translucent, a couple minutes, remove from heat.

 

Whisk eggs in a medium bowl.

 

Whisk in goat cheese.

 

Whisk in milk, cream, dill, lemon zest, salt, and black pepper.

 

Whisk in the shallots.

 

Line the bottom of the quiche crust with half of the smoked salmon.

 

Pour half of the egg/cheese/milk/cream mixture over the salmon in the quiche shell.

 

 Layer down the remaining salmon, and pour the remaining egg/milk/cream mixture over it.

 

Place the quiche pan on a foil-lined rimmed baking sheet.

 

Transfer to oven.

 

Bake at 375°F for 15 minutes.

 

Then lower the heat to 350°F and bake until just set in the centre, about 30 to 40 minutes.

 

 

 

 

Lemon Myrtle

 

Probably the most popular bush tucker, Lemon Myrtle also known as verbena, sweet verbena. Indigenous people have been using parts of this plant for thousands of years, from sucking on them for hydration, burning the leaves to repel mozzies or making a balm for sores and grazes.

 

It is the Queen of the lemon herbs, its aroma of citrus and menthol can be used in both Savory and sweet dishes.

 

 

 

Lemon Myrtle Biscuits