Dice a garlic clove and one onion and then add to a pot with some macadamia nut oil. Then add 1kg sliced chicken thigh fillets. When brown add 2 Tablespoons Bush Tomato Seasoning. Cook for a couple minutes before adding a can of diced tomatoes. Simmer for 20 minutes.
In the meantime, add pasta shells to boiling salted water and cook as per instructions (mine were big shells and needed 14 minutes). Drain and then add to chicken mix.
Serve with grated Australian parmesan cheese, slices of fresh avocado and a paw paw sea parsley salsa.
Bush Tomato Scones make an easy addition to afternoon or morning tea –
Rub 3 Tbspns butter into 4 cups of plain flour mixed with a pinch of salt and Tbspn Baking Powder.
When mix resembles breadcrumbs, add 1 cup of crushed bush tomato. Then slowly add 3 cups of milk, working the mix all the time until you have a soft dough.
Knead lightly and then flatten the dough until it about 30mm high. Cut out scones and transfer to a baking tray lined with non stick cooking paper. Rest for 10 mins before brushing with a little milk and then popping them into a 200C oven for about 20 mins
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.
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
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 Pepperleaf 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.
Bush Tomato and Chilli Salsa (Use on pasta, or to accompany grilled meat or vegetables).
|60ml Wine Vinegar
1 teaspoon salt
1 tablespoons castor sugar
3 small red chillis, finely chopped
2 teaspoons Ground bush tomato
|10 large, ripe skinned tomatoes, finely chopped
2 onions, finely chopped
2 cloves garlic, finely chopped
50ml Macadamia Nut Oil
- 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.
Bush Tomato, Mountain Pepper and Lemon Aspen Dip (serve with crackers or bread sticks)
Make the day before to allow the flavour to develop. Refrigerate or freeze.
|2 tablespoons Ground bush tomato
1 teaspoon Ground Mountain Pepperleaf
300ml lite sour cream
2 tablespoons fresh basil
|4 tablespoons tomato paste
1 teaspoon salt
1 teaspoon crushed garlic
1 teaspoon Tropical Pepperberry Sea Salt
METHOD Blend all the ingredients.
3 cups Self Raising flour + 1/4 cup extra SR flour
1 cup powdered milk
200ml Bush Tomato Relish or Bush Tomato Sauce
½ cup Soda water
- 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