Aniseed Myrtle–Marinated Feta
INGREDIENTS
- 35ml MACADAMIA Nut Oil
- 1 tablespoon GROUND ANISEED MYRTLE
- 250 gm feta cheese, drained and cubed
Heat oil to 44°C, or until just warm to the touch, and remove from the heat. Add aniseed myrtle, allowing it to infuse as oil cools.
Add warm oil to feta cheese, adding more oil to cover. Cover and refrigerate for at least 2 days.
Tip: Use Aniseed Myrtle in place of star anise in any recipe. Also as a mild clove substitute.
Aniseed Myrtle Biscotti
INGREDIENTS
- 1 3/4 cups plain flour
- 2/3 cup sugar
- 1/2 tspn baking powder
- 60gm cubed unsalted butter
- 2 eggs
- 1 1/4 cups roasted and chopped Macadamia nuts
- 2 tspns grated orange rind
- 1 tspn Ground Aniseed Myrtle
Preheat oven to 180C. Line baking trays with baking paper.
In a food processor, blend flour (sifted), sugar, baking powder, and a pinch of salt.
Then add butter until mixture resembles breadcrumbs. Add eggs. Blend well and then turn out on to a floured surface. Knead in the nuts, orange rind and aniseed myrtle.
Shape into a couple of 20cm long logs.
Place on baking tray, sprinkle with a little extra sugar and then bake for 20 mins.
Remove from oven and cool. Then slice into 1cm diagonal slices and bake in oven for a further 15 mins until crisp.