20 Bush Tucker Recipes
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 a winner every time!
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
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.
Recipe from Boutique Citrus
Oysters, Finger Lime, Ginger, Cucumber and Chilli
One of my go to recipes when I used to cater.
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
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'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.
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.
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
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
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
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
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.