Native Pepperleaf Honey Mustard Dip
Mix half cup of mayonnaise, half cup plain yoghurt, 2 teaspoons Dijon Mustard and 3 Tablespoons Outback Pride Native Pepperleaf Honey Mustard.
Potato pancake
• 1 kg potatoes
• 1 tsp salt
• 2 tsp mountain pepper, ground
• 180g flour, amount may depend on type of potato
• oil for frying
Boil potatoes with skin on. Cool slightly, peel and mash with artesian salt and mountain pepper. Cool completely. Kneed mash with flour. Dough should be of a consistency that can be rolled out. Divide dough into 12 balls. Roll each out into a 15-20cm diametre pancake. Fry pancakes in a pan with a little oil, turning frequently. This can be done hours earlier. Reheat pancakes prior to serving.
Beef Rissoles with Australian Spices
1 kg minced beef
1 grated onion
1 grated carrot
1 grated zucchini
2 teaspoons salt
2½ teaspoons wattleseed
2½ teaspoons mountain pepper leaf
2 eggs
2 tablespoons soy sauce
100ml sour cream
flour for dusting
Mix all ingredients except for the flour and let it rest for ½ hour. Shape the mince into rissoles and roll in flour. Fry them in a frypan with Macadamia Nut Oil.
TIP: The rissoles freeze well before cooking.