Lemon Myrtle Laksa
18 fresh Lemon Myrtle leaves
5 cups of boiling water
270 ml coconut cream
2 small roasted red chillies
2 teaspoons grated fresh ginger
1 teaspoon ground Lemon Myrtle
1 teaspoon salt
1 tablespoon fish sauce
Lemon Myrtle Macadamia Nut oil
100 gm bean sprouts
300 gm silken organic tofu -cubed, roll in rice flour and shallow fry in olive oil
500 gm green prawns de veined, shelled and tails on
¼ cup fresh coriander
200gms snow peas
Small packet (100gm) vermicelli noodles
To make the Lemon Myrtle stock pour 5 cups of boiling water onto 15 fresh Lemon Myrtle leaves and allow to stand for 24 hours. Remove the leaves bar three. Add the coconut cream to the lemon myrtle stock and allow to stand.
Brush the chillies in oil and cook under the grill till a slightly burnt, remove the head and cut in half, remove seeds. Peel the skin from the chillies & dice, along with the flesh and add to the stock with grated ginger and fish sauce. The longer you leave to stand the stronger the chilli flavour.
Place the vermicelli noodles in a bowl, cover with boiling water and leave for 10 minutes to soak. Drain and set aside.
Roll cubed tofu into rice flour and shallow fry in olive oil. Drain and set aside.
Bring stock to the boil and simmer for two minutes adding ground lemon myrtle. Add the green prawns, tofu and snow peas and cook for 2 minutes before adding 1 teaspoon of salt.
Divide the noodles between serving bowls, top with the bean sprouts and chopped coriander. Pour the laksa soup over the noodles, dividing the seafood, snow peas and tofu equally among the bowls. Garnish with coriander, chilli and lemon myrtle leaf.
Lemon Myrtle Aioli & Grilled vegetables
Blend 2 egg yolks, 2 tablespoons Wine Vinegar, 1 teaspoon Mustard, 1 teaspoon honey, Mountain Pepperleaf and Salt and then slowly add 250ml Lemon Myrtle Macadamia Nut Oil.
Place in a serving bowl.
Preheat grill on high. Cover roasting tray with aluminium foil. Arrange vegetables on top and brush with oil.
1 red capsicum and 1 yellow capsicum (both seeded, deribbed and cut into long strips 3 cm wide), 6 finger size eggplants (halved), 6 small zucchini (halved), 6 yellow squash (halved), 6 baby purple onions (halved).
Grill until just beginning to brown and then turn. Cook until tender (about 4-8 minutes). Serve hot with Aioli and garnish with snow peas.
Lemon Myrtle Chilli Sauce
Blend 3 large peeled garlic cloves,4 tspn dried chilli flakes, 1/2 cup sugar, 3/4 cup water, 1/4 cup white vinegar & 1/2 tbspn salt.
Transfer to a pot and bring to the boil. Simmer for 3 mins. Then add thickener (1 tbspn cornflour, 2 tbspns water & 1 teaspn ground lemon myrtle). Stir well until it thickens a little. Cool and bottle. Refrigerate. Makes half a cup.
Roast Pork infused with Wild Citrus
1 Pork Roast (rolled shoulder or leg)
Oz Tukka Wild Citrus Grind
2 cloves Garlic (peeled and sliced)
1 Tablespoon Oil
If the meat does not have incisions in the skin, make them. Then press unground Wild Citrus Mix into the cuts along with slices of garlic.
Place in a lightly oiled baking dish and then into the oven at 180C (40 minutes per Kilo)
Wild Citrus Grind is a combination of sea salt, raw sugar, blood lime, ginger, lemon myrtle, pink pepper, strawberry gum, thyme, lime and mandarin
Davidsons Plum Chilli Dip
Mix 250 gram sour cream with 3 Tablespoons of Davidsons Plum Chilli Sauce. Swirl another teaspoon on top for decoration.
Lemon Myrtle Chicken with Sauce
whole large chicken breast cut into 2.5 cm pieces
1/2 cup Macadamia Nut Oil
1 teaspoon ground lemon myrtle
Marinate the chicken pieces half an hour. Thread onto skewers and then char grill for a couple of minutes on each side. Season with Salt and Mountain Pepperleaf and serve with Lemon Myrtle Sauce (recipe below) and a green salad.
Lemon Myrtle Sauce
Mix 1 cup of thick yoghurt, half tablespoon honey, teaspoon lemon myrtle mixed with 2 teaspoons of hot water, salt.
Keep cool until needed
Lemon Myrtle Mayonnaise
Blend all ingredients. Simply wonderful with fresh prawns(to taste). Simply wonderful with fresh prawns