Delicious recipes using indigenous Australian bush ingredients - Ricette deliziose con ingredienti indigeni del bush australiano
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Delicious recipes using indigenous
Australian bush ingredients
Ricette deliziose con ingredienti
indigeni del bush australiano
Recipe booklet prepared for
Terra Madre Salone del Gusto 2018
slowfoodswanvalley.com.au
facebook.com/svslowfood
@svslowfood
Beef skewers marinated with
Australian indigenous spices
Ingredients:
600g Beef, cubed
1tsp SALTBUSH, ground
1tsp LEMON MYRTLE, ground
1tsp ANISE MYRTLE, ground
Extra virgin Olive Oil
DESERT LIME Agrumato Olive Oil
Salt and Pepper
Bamboo skewers (150mm long), soaked in cold water
Method:
Put 4-5 cubes of meat on each bamboo skewer, place all the prepared
skewers in a container, sprinkle with the indigenous herbs and some
extra virgin olive oil and leave in the fridge for at least a couple of
hours to marinate.
Cook them on a wood fired
grill or barbecue, add salt and
pepper to taste and finish with
the desert lime oil. Serve with a
green salad.
Anise Myrtle
Syzygium anisatum
Spiedini di manzo marinati con
spezie indigene australiane
Ingredienti:
600g Manzo a cubetti
1 cucchiaino di SALTBUSH macinato
1 cucchiaino di ANISE MYRTLE macinato
1 cucchiaino di LEMON MYRTLE macinato
Olio Extra Vergine di Oliva
Olio di oliva Agrumato al DESERT LIME
Sale e Pepe qb
Stecchini di bamboo precedentemente tenuti a bagno in acqua fredda
Metodo:
Infilare 4-5 cubetti di carne sugli stecchini e mettere gli spiedini in
un contenitore. Mescolare le erbe con l’olio extra vergine di oliva e
versarlo sugli spiedini. Lasciar marinare in frigo per almeno 2 ore.
Cuocere gli spiedini su una griglia a carbone, condire con sale e pepe
a piacere e servire con un filo di
olio Agrumato.
Desert Lime
Citrus glauca
Lemon Myrtle biscuits
(Makes 45 biscuits)
Ingredients:
250 g white sugar or 250 g raw sugar
250 g butter
500 g sifted self-raising flour
4 eggs (or 1/3 emu egg)
25 g ground LEMON MYRTLE leaves
Method:
Cream together sugar and butter. Add the eggs one at a time. Mix
together the sifted flour and Lemon Myrtle. Once the eggs are
combined stir in the flour and Lemon Myrtle mix until combined.
Do not over mix the dough. Roll dough mixture into small balls about
the size of a walnut. Place on to greased biscuit baking trays. With a
floured fork, press each ball slightly.
Bake in a moderate oven for 12 to 15 minutes or until golden brown.
Cool on a tray. Store in an airtight container.
Lemon Myrtle
Backhousia citriodora
Biscotti con lemon myrtle
(Dose per 45 biscotti)
Ingredienti:
250g Zucchero semolato
250g Zucchero di canna
250g Burro morbido
500g Farina per Dolci con Lievito
4 Uova, 25g LEMON MYRTLE macinato
Metodo:
Battere il burro con I due zuccheri fino ad ottenere una crema,
aggiungere le uova uno per volta, aggiungere la farina setacciata.
Aggiungere il Lemon Myrtle e lavorare l’impasto solo per amalgamare
gli ingredient ma non lavorarlo troppo.
Formare delle palline grandi quanto una noce e disporle su una
teglia per biscotti imburrata; con una forchetta infarinata schiacciare
leggermente la superficie.
Cuocere in forno moderato 12-15 minuti or fino a doratura. Tirarli fuori
dal forno e lasciarli raffreddare sulla teglia. Si conservano in contenitori
ermetici.
Old Man Saltbush
Atriplex nummularia
Tagliolini with fish, lemon myrtle
and Tasmanian pepperberry
Ingredients:
400g Homemade Tagliolini pasta
250g White fish fillets
1 clove Garlic
1tsp chopped Parsley
1tsp ground LEMON MYRTLE
50g Sundried Cherry Tomatoes, chopped
50ml White Wine
Extra Virgin Olive Oil
Salt and TASMANIAN PEPPERBERRY
Method:
Put some Extra virgin Olive Oil in a frypan, add the pressed garlic,
fry until golden then discharge the garlic and add the fish, cut in
small pieces, and cook for 5 minutes. Add the white wine and let it
evaporate. Add salt, lemon myrtle, pepperberries and cherry tomatoes
and remove from the heat.
Cook the tagliolini in boiling, salted water and when ready, drain
reserving some of the water, place them in the frypan with the sauce
and toss to coat well. Add some of the
reserved water if needed, mix well. Add the
parsley and serve.
Tasmanian Pepperberry
Tasmannia lanceolata
Tagliolini con filetti di sogliola, lemon myrtle e pepe della Tasmania Ingredienti: 400g Tagliolini all’uovo 250g Filetti di Sogliola 1 spicchio di aglio 1 cucchiaino di Prezzemolo tritato 1 cucchiaino di LEMON MYRTLE macinato 50g Pomodorini secchi tagliati a pezzetti 50ml Vino Bianco Olio Extra Vergine di Oliva Sale e PEPE DELLA TASMANIA qb Metodo: Mettere un po’ di olio extra vergine di oliva in una padella, soffriggere l’aglio e poi eliminarlo, aggiungere I filetti di sogliola tagliati a pezzetti e cuocere per circa 5 minuti. Aggiungere il vino bianco e lasciarlo evaporare. Aggiungere sale, pepe della Tasmania, Lemon Myrtle e pomodorini secchi, mescolare e togliere dal fuoco. Cuocere I tagliolini in abbondante acqua salata bollente, e, quando sono cotti, scolarli e conservare un po’ dell’acqua di cottura. Saltare I tagliolini in padella con la salsa e aggiungere un po’ dell’acqua di cottura se necessario. Servire con il prezzemolo tritato.
Salmon with fennel salad
Ingredients:
4 pieces of Salmon (approx. 120gr each)
1 Fennel bulb
1 Orange, in segments
1tsp ANISE MYRTLE, ground
1tsp SALTBUSH, ground
1tsp NATIVE BASIL, ground
80gr Fresh Breadcrumbs
Extra Virgin Olive Oil
Salt and Pepper
RED CENTRE LIME AGRUMATO OLIVE OIL
Method:
Mix all the herbs and spices with the fresh breadcrumbs and salt
to taste. Slice the fennel thinly, place it in a bowl, add the orange
segments mix and set aside.
Place the salmon pieces, skin down, on an oiled baking tray, sprinkle
with salt and pepper to taste, cover with the breadcrumb mixture and
drizzle with extra virgin olive oil.
Bake at 200C for about 5 minutes to medium.
Dress the fennel salad with salt, Red centre
lime Agrumato Olive oil, divide it into the 4
serving plates, place the cooked salmon on
top and serve.
Red Centre Lime
Citrus australasica X Citrus x limoniaFiletti di salmone con insalata
di finocchi
Ingredienti:
4 filetti di Salmone da circa 120g ciascuno
1 Finocchio
1 Arancia spellata a vivo
1 cucchiaino di ANISE MYRTLE macinato
1 cucchiaino di SALTBUSH macinato
1 cucchiaino di BASILICO NATIVO AUSTRALIANO macinato
80g mollica di pane macinata
Olio Extra Vergine di Oliva
Sale e Pepe qb
OLIO DI OLIVA AGRUMATO AL RED CENTRE LIME
Metodo:
Mischiare le erbe e le spezie con la mollica di pane, aggiustare di sale
e pepe. Tagliare il finocchio sottilmente e metterlo in una scodella,
aggiungere l’arancia e tenere da parte. Mettere I filetti di salmone in
una teglia precedentemente oleata, con la pelle all’ingiu’, aggiungere
sale e pepe, coprire I filetti con la miscela di pane e condire con un
filo di olio extra vergine di oliva. Infornare a 200C e cuocere per circa
5 minuti per una cottura media. Condire
l’insalata di finocchio e arancia con sale,
pepe e olio Agrumato. Dividere l’insalata in
4 piatti e poggiarvi sopra I filetti di salmone.
Servire con un filo di olio Agrumato.
Native Australian Basil
Ocimum tenuiflorumSlow Food SV is the only convivium in Western Australia
and is based in the Swan Valley, a unique melting pot with
indigenous, pioneering colonial and southern European
roots. Our beautiful climate, rich soil and talented locals
are the Swan Valley’s secret to growing beautiful produce.
Our members are passionate about sharing the Slow Food philosophy
of GOOD, CLEAN and FAIR food. Our work helps to preserve local food
cultures and traditions particularly our indigenous heritage, protect
food biodiversity, build links between producers and consumers and
teach the pure pleasure of food.
Slow Food SV Projects
We actively support and endorse like-minded local producers and chefs
through our Snail of Approval and Chef’s Alliance programs. We also
initiate, support and sponsor a range of other local and international
projects that align with the Slow Food ethos including food education
programs.
Long Table Events
Our popular Long Table degustation events are open to members
and non-members and are held throughout the year. They are a
mouthwatering showcase of high quality, locally-sourced, seasonal
West Australian produce and are authentically prepared by Italian chef
and convivium leader, Vincenzo Velletri.
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