Bush Tomato infused Vinegar
Use a good quality vinegar. (white wine, balsamic, red wine, rice wine, or apple cider vinegar)
Place 3 tablespoons of whole bush tomato into a clean sterilized jar or bottle
Heat 600ml vinegar to just below boiling,then pour over the bush tomato and cap tightly.
Allow to stand for 3 to 4 weeks for the flavour to develop fully.
Strain the vinegar through a damp cheesecloth or coffee filter one or more times until the vinegar is no longer cloudy.
Discard the bush tomato.
Pour the strained vinegar into a clean sterilized jar.
Seal tightly.
Store in the refrigerator for best flavour retention. Use in cooking in equal amounts where wine, fruit juice, plain vinegar, lemon, or lime juice is called for.
Bush Tomato and Goat’s Cheese Crackers
INGREDIENTS
2 Cups Plain Flour
½ tsp Salt
450 grams of hard goat cheese chopped into chunks
1/2 tsp Ground Bush Tomato (Kutjera)
113 gms unsalted butter room temperature
Add butter and cheese to the large bowl of a food processor fitted with a metal blade and pulse. Add half the flour and pulse some more, scraping down the sides as needed. With the motor running add salt, bush tomato and remaining flour until mixture holds together but may still feel dry. Scoop out onto plastic wrap or waxed paper and form into a log or rectangle. Refrigerate overnight or at least 4 hours, preferably 8 hours.
Arrange 2 baking sheets lined with parchment paper. Preheat oven to 190C. Unwrap the log and with a sharp knife slice it into 1cm thick slices. Bake in the preheated oven 12 to 16 mins or until they are slightly golden at the edges. Cool on racks and store in a tightly covered container.
Bush Tomato Pasta Sauce
Heat a tablespoon of Macadamia Nut oil in a pan, add one diced onion, one stick of diced celery, 1 diced carrot and cook until onion is clear, then add 1 teaspoon of Ground Bush Tomato, 1 teaspoon Saltbush, 1 teaspoon Mountain Pepper and salt to taste. Cook until onion is translucent and then add a can of diced tomato. Simmer for half an hour and then cook up your favourite pasta. Garnish with grated parmesan or pecorino cheese and half a sliced avocado per person.
Kutjera and Chilli Salsa (Use on pasta, or to accompany grilled meat or vegetables).
INGREDIENTS
| 60ml Raspberry Wine Vinegar 1 teaspoon salt 1 tablespoons castor sugar 3 small red chillis, finely chopped 2 teaspoons Ground Kutjera |
10 large, ripe skinned tomatoes, finely chopped 2 onions, finely chopped 2 cloves garlic, finely chopped 50ml Macadamia Nut Oil |
METHOD
- In a medium-sized saucepan, bring the vinegar, salt and chillis to the boil.
- Add the kutjera and cook for 10 minutes on a low heat. Remove from heat.
- Combine the tomatoes, onions and garlic in a large bowl. Add the saucepan ingredients to the bowl.
- Let the salsa sit for an hour for the flavours to infuse before serving.
- Just before serving, drain off any excess liquid and stir through the oil.
Kutjera & Mountain Pepper Dip (serve with crackers or bread sticks)
Make the day before to allow the flavour to develop. Refrigerate or freeze.
INGREDIENTS
| 2 tablespoons Ground Kutjera 1 teaspoon Ground Mountain Pepper 300ml lite sour cream 2 tablespoons fresh basil |
4 tablespoons tomato paste 1 teaspoon salt 1 teaspoon crushed garlic 1 teaspoon Outback Pride Tanami Fire |
METHOD Blend all the ingredients.
KUTJERA DAMPER:
Ingredients:
3 cups Self Raising flour + 1/4 cup extra SR flour
1 cup powdered milk
200ml Outback Pride KUTJERA Relish or Kutjera Sauce
½ cup Soda water
Method
- Sift dry ingredients and add the relish and soda water if you need it
- Very quickly combine and dust surface with extra flour and kneed
- Cut into 10 and individually roll 10 balls
- Bake at approx 200C for 10 minutes
KUTJERA DIP
Blend 250g spreadable cream cheese with half a cup of Outback Pride KUTJERA Relish or Sauce