Saltbush Recipes

Roast Pork encrusted with Aussie Bush Dukkahroast-pork

Massage Macadamia Oil into a shoulder of pork and then roll it in Aussie Bush Dukkah, wrap in alfoil and bake at 180C.  For the final half hour, fold back the alfoil.  Serve with Tanami Fire, Sea Parsley and Mango Salsa, roasted kumara and kipfler potatoes and Tanami Fire Yoghurt Dressing.

Aussie Bush Dukkah is a blend of Saltbush, Wattleseed, Bush Tomato, Mountain Pepperberry, Lemon Myrtle, Sesame Seeds, Macadamia Nuts, Garlic, Salt.

Oven baked Dukkah, Corn & Saltbush Chips

Preheat oven to 200C (180C fan forced oven).

Combine a cup of polenta, 2/3 cup plain flour, 1 tbspn saltbush and 1 teaspn baking powder in a bowl and add 1/4 cup macadamia oil and 1/2 cup of cold water. Mix well.

Divide the mixture in half and roll each half out separately between two sheets of baking paper until very thin (1mm). Sprinkle the flat mixture with Aussie Bush Dukkah and again roll gently to infuse.

Cut into triangles. Bake for 15 minutes or until crisp.

Lemon Myrtle, Saltbush and Pepperleaf Calamari Salad with the tang of Tanami Apple

4 calamari hoods
1 tsp Lemon Myrtle
1 cup Tempura Flour
20ml Macadamia Nut Oil
50g butter
1 ½ tsp Saltbush
1 ½ tsp Mountain Pepper
1 tsp Outback Pride Tanami Fire Seasoning
1 pkt mixed gourmet lettuce, washed, dried, chopped
2 truss tomatoes, deseeded, chopped
1 continental cucumber, deseeded, chopped

Prepare calamari hoods by washing and removing the “backbone” and skin (if desired).
Slice the hoods (or you can buy calamari rings).
Mix the lemon myrtle and flour. Roll the calamari pieces through the flour mixture.

Next, prepare the salad – toss to combine lettuce, tomato and cucumber in bowl and divide onto serving plates.

Heat Macadamia Nut Oil in a wok. Add Saltbush, Mountain Pepper and Tanami Fire.
Simmer for 30 seconds. Add the calamari, in batches and once done remove from the oil and drain on paper towel.
Repeat with the remaining calamari.

Top the salad with cooked calamari and a lemon wedge.

Now, drizzle the juices from the pan over.

Tanami Saltbush Salsa

For salsa, dice 4 truss tomatoes and half red onion into 5mm pieces and place in bowl. Stir through 1 minced clove of Garlic, 1 teaspoon of Outback Pride Tanami Fire and 1 teaspoon of Salt Bush.

The Desert in Bloom

Version 1: The Desert in  Bloom
INGREDIENTS:
1 ripe avocado
1 teaspoon Outback Pride Desert Flakes
Salt to taste

This simple dish can be used as a dip or spread on hot toast. The combination of Saltbush, Kutjera, Wattleseed, Lemon Myrtle, Mountain Pepper, Salt & Garlic combined with the creaminess of ripe avocado is sensational.

Peel and deseed an avocado. Mash with Desert Flakes and, if required, extra salt

Version 2 of The Desert in Bloom:
Mash one ripe avocado and add 6 grinds of Oz Tukka Artesian Salt and 24 grinds of Oz Tukka Wild Citrus Grind.

Bush Breadcrumbs

1 cup breadcrumbs
1 1/2 teaspoon saltbush flakes
1 1/2 teaspoon mountain pepper flakes
3 teaspoons native thyme
1 teaspoon (kutjera) Bush Tomato

Combine breadcrumbs and all herbs on a large plate. Feel free to adjust the quantities and types of herbs used according to what you have, and to your taste. Crumb your chosen meat in the usual way and cook.

You can make a crumb for fish and simply replace the bush tomato with sea parsley.

Saltbush Turkey Rissoles

500gm Turkey mince
1 egg
half teaspoon mountain pepper
heaped teaspoon saltbush
half teaspoon sea parsley
pinch of artesian salt.
1 onion diced.

Combine all ingredients in a bowl. Allow to rest for half an hour before using a dessertspoon to form into round balls and then roll in flour. Place in the fridge for half an hour before throwing on the BBQ. Excellent with Outback Pride Kutjera Sauce.


Saltbush & Native Basil Salsa
Onion Pie
Gluten Free Kangaroo Meatloaf