Chicken Stuffed Ham with Desert Lime and Native Sage
|Prep time||20 minutes|
|Cook time||35 minutes|
|Total time||55 minutes|
- 500g Chicken Breast
- 500g Ricotta
- 12 medium slices Smoked Country Ham
- 1/4 cup Parmesan (grated)
- 2 egg yolks
- 2 tablespoons Macadamia Oil
- 1 heaped teaspoon Dried Native Sage
- 1 teaspoon Desert Lime Powder
- 1/2 teaspoon Ground Pepperberry
|Chop the chicken and blend with egg yolks, ricotta, parmesan, Desert Lime, Native Sage and ground Pepperberry.|
|Place half the mix onto a sheet of baking paper and form into a small loaf. Make a second loaf with the rest|
|Overlap the ham and place the mix in the centre and then wrap the ham over so that it completely encases it like a parcel.|
|Brown the parcel in a dash of macadamia oil.|
|Bake for 35 mins at 180C.|
Pork Fillet, bacon slivers and onion rings poached in orange juice, kakadu plum, native sage and native thyme served on pepperberry mash with broad beans
pork fillet sliced
bacon cut into slivers
onion cut into rings
juice of an orange
the flesh of 6 pickled kakadu plums
Salt to taste
Peel and cube potato and place in hot water to cook until soft. Then drain and mash with ground pepperberry and salt to taste.
Place broad beans in hot water and cook for 5 minutes. Drain
Place garlic and onion into a non stick pan with native sage and native thyme. Cook until translucent, then add bacon and pork and brown them. Now add orange juice and kakadu plum. Poach for 5 minutes. Toss in broad beans to coat with pan juices.
Place layer of pepperberry mash on plate and top with poached pork mixture.
Creamed Onion and Mushrooms with Native Sage
24 small onions
10 fresh swiss brown mushrooms, sliced
4 tablespoons macadamia nut oil
2 tablespoons plain flour
2 cups milk
1 teaspoon salt
2 teaspoons native sage
2 teaspoons lemon zest
2 teaspoons lemon juice
4 tablespoons chopped fresh parsley
2 pinches paprika
Peel onions a trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).
Preheat oven to 175 C. Grease one shallow baking dish.
Saute the sliced mushrooms in oil. Stir in the flour. Stir in the half and half or milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens.
Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.
Bake for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste.
Great accompaniment to beef or poultry
1 tbsp Macadamia Nut Oil
1 onion, chopped
2 tsp minced Garlic
2 tbsp tomato paste
3 cups tomato pasta sauce (passata)
2 cups reduced salt vegetable stock
2 cups water
1 zucchini, diced
1 celery stalk, diced
1 carrot, diced
150g yellow squash, diced
400g can borlotti beans
½ cup macaroni pasta
1 teaspoon Native Basil
1 teaspoon Native Sage
1 teaspoon Kutjera
1 teaspoon Salt Bush
Artesian Salt & Mountain Pepper to taste
Crusty bread to serve
Heat oil in a large saucepan. Add onion and garlic. Cook for 5 minutes or until tender. Add tomato paste. Cook for 1 minute.
Add tomato pasta sauce, vegetable stock and water. Bring to the boil.
Add zucchini, celery, carrot, yellow squash and borlotti beans. Simmer for 15 minutes.
Add macaroni pasta. Simmer until pasta is tender. Season with Artesian Salt and Mountain Pepper. Add Native Sage, Native Basil, Kutjera and Salt Bush. Stir to combine. Serve minestrone with crusty bread.