Native Thyme Stuffed Zucchini with Saltbush and Pepperberry
|Prep time||30 minutes|
|Cook time||30 minutes|
|Total time||1 hour|
- 8 zucchini
- 2 onion (peeled and minced)
- 2 cloves garlic (peeled and minced)
- 35g ricotta
- 30g parmesan
- 30g macadamia nuts (ground)
- 3 tablespoons macadamia oil
- 1 teaspoon Dried Native Thyme
- 1 bunch Fresh Continental Parsley (chopped)
- 1 teaspoon dried Saltbush
- 1 teaspoon dried Mountain Pepperleaf
|Rinse zucchini. Cut them to a third of their height and core them.|
|Sprinkle insides with salt and pepper. Allow to drain.|
|Chop zucchini flesh and set aside.|
|Fry onion in a little oil until translucent but not brown.|
|Add zucchini flesh, Native Thyme, Saltbush and Pepperberry. Stir over high heat. Cool.|
|Combine macadamias, parmesan, parsley, ricotta and garlic with cooled zucchini flesh mix.|
|Stuff zucchini shells with mix. Place on baking tray and into the oven at 210C for 30 mins.|
Native Thyme and Pepperberry Duck with Lemon Myrtle & Ginger Macadamia
In a medium bowl mix together 1 Tbspn Native Thyme, ¼ tspn star anise powder and ½ Tbspn Mountain Pepperberry. Add 4 duck fillets and coat the meat well. Cover with plastic wrap and refrigerate until ready to cook.
Heat ½ Tbspn Rainforest Macadamia Oil in a non-stick pan. When hot, place duck fillets, skin down, in pan and cook for 2 minutes. They must not burn.
Remove duck from pan and place on a rack, skin up, set over a roasting tray. Sprinkle duck with salt and place in a 200°C oven. Bake for 5 minutes, then reduce oven to 100°C and cook for a further 15 minutes.
Slice each duck fillet into 6 pieces. Drizzle the duck with 2 Tbspns Rainforest Macadamia Oil and serve.
Halve the capsicums and remove the seeds and pith. Place on a baking tray.
Mix rice, onion, and Native Thyme. Stuff into capsicums. Poke 2 cubes of Goat Feta into each half and then drizzle Wild Pepper Macadamia Oil on top.
Bake 45 minutes at 180C.
Potato, Native Thyme & Mountain Pepper Cakes
2 large potatoes,
2 tablespoons butter
1/2 tablespoon Native Thyme
2 spring onions, finely chopped
2 tablespoons salmon slices
salt and freshly ground pepperberry
2-3 tablespoons flour
macadamia nut oil for shallow frying
Peel potatoes. Bring to the boil in a saucepan of salted water.
Simmer until tender, then drain and place in a bowl.
Mash well with the butter, and add Native Thyme, spring onions and salmon.
When cool, beat the egg and add to the mashed potatoes.
Season to taste with salt and Mountain Pepper.
Shape the potatoes into tiny cakes and dust lightly with flour.
Heat a frying pan, add 3-4 tablespoons oil, and gently cook the potato cakes until golden on both sides. Keep in a warm place.
To serve, top each cake with a small piece of smoked salmon, a dob of crème fraîche and a couple grinds of Whole Pepperberry. A wedge of lemon on the side.
Native Thyme and Pine Nut Croutons
Cube a slice of bread ( or 2)
Place a tablespoon of oil in a pan and when warm add 1 minced clove of garlic and a teaspoon of Native Thyme and then add the cubed bread. Fry until golden (not long). Empty onto a paper towel.
Toast 50gm of pine nuts and toss with the fried cubes.
Quick and delicious on a green salad!
Native Thyme Crusted Kangaroo
4x150g loin or tenderloin fillets or rump
5gm Native thyme
2 cloves garlic, crushed
250 ml oil
Lightly season the meat with the native thyme and artesian salt and place into a stainless steel or glass bowl.
Add the crushed garlic and cover the meat with oil.
Leave to marinate in the fridge for at least two hours
To cook, remove the meat from the oil and allow to drain.
Sear both sides of the meat in a hot frying pan cooking each side for 60 seconds and finish to doneness (still rare in the middle) by turning the meat once more each side.
Leave to rest in a warm place before serving.
Lamb Rack in Native Thyme and herbs crust (serves 2)
1 tsp Outback Pride Native Pepperleaf & Honey Mustard
1 tbsp fine breadcrumbs
1 tbsp Native Thyme ground
1 tbsp fresh herbs (such as parsley and mint)
2 tsp butter
Mix together mustard, breadcrumbs, Native Thyme, herbs and butter to form a paste. Season to taste. Press onto skinned side of a trimmed rack of lamb and roast skin side up at 200°C for 25 min.
Meat Sauce is used in many Greek pastas, pies (Shepherd Pie, Moussaka, Pastitsio) and stuffed vegetable dishes.
Ingredients: 4 tablespoons Oil, 2 medium onions peeled & diced, 2 finely chopped garlic cloves, 2 diced celery sticks, 1.5 tablespoons Sea Parsley, 1 teaspoon Saltbush, 1 teaspoon Native Thyme, 1 teaspoon Kutjera, 1 kg Kangaroo Mince, 125ml red wine, 1 x 400gm can tomatoes, 1 tablespoon tomato paste, 1 teaspoon Cinnamon Myrtle, 1 bay leaf, salt and pepper.
Heat 3 tablespoons Oil in a large saucepan and saute onion, garlic, celery, sea parsley, saltbush, native thyme for about 5 minutes. Transfer to a bowl and reserve.
Add remaining tablespoon of Oil to pan and saute Kangaroo Mince until browned (about 10 minutes). Add red wine, tomatoes, tomato paste, kutjera, cinnamon myrtle, bay leaf, salt and pepper and saute for another 5 minutes.
Return the onion mix to the pan and stir well. Simmer 45 to 60 minutes.
Makes about 5 cups.
Chicken with Native Thyme and Raspberry Wine Vinegar
Every time I open a packet of Native Thyme the aroma fills the room – gorgeous!
Rinse a chicken inside and out and then dry with a tea towel.
Into a tablespoon of oil, place a tablespoon of Native Thyme, a teaspoon of Mountain Pepper, a teaspoon of salt and 1 minced garlic clove. Mix together and then massage into the chicken – all over!!
Place breast side down into a baking dish and roast at 190C for 50-70 minutes. Then turn over for the last 30 minutes.
Remove from oven and drizzle with Raspberry Wine Vinegar
Native Thyme Burgers
Place 500gm of mince (Turkey or Kangaroo) in a large bowl; add 1 minced clove of garlic and 2 teaspoons of Native Thyme. Mix thoroughly to combine.
Divide mixture into 4 equal parts and shape into patties about 20mm thick. Grill burgers for 10-12 minutes, turning once.
Roast Lamb served with Tanami Potatoes and Peppermint Peas
Roast Turkey stuffed with Pork, Apple, Quandong, Native Thyme and Native Sage
Gluten Free Ricotta and Parmesan Lasagne
Roasted Capsicum with Native Thyme, River Mint and Pepperleaf