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Sea Parsley
- or Sea Celery, as it is sometimes called - occurs all
along the  southern coastline of Australia. Its leaf form and plant
dimensions vary quite considerably from place to place, but most
commonly it has an appearance of shiny dark green parsley, and is in
fact closely related to European parsley.
The significant difference is that it grows right on the coastline,
often submerged by the incoming storm tides. It is the connection to
the seafront, where it grows in composted sea weed and sand, that gives
it its special flavour. Sea Parsley/Celery grows in a prostrate manner
over rocky ledges and sandy ridges, and its small white flower
clusters give rise to large amounts of seed in the summer months.
Although
an annual, Sea Parsley has a resilient tap root like a carrot, which
gives it a semi-perennial capacity. It was identified by early
Europeans as far back as Captain Cook in 1788, and provided a welcome
flavour boost to soup and stews at the time.
Captain Cook made use of this plant to prevent scurvy when "The
Endeavour" visited the east coast of Australia in 1770 and it was
subsequently used by early settlers as a source of greens.
This herb is useful in soups, dressings, flavoured butter, with seafood
and in white sauces
Smoked
Salmon and Sea Parsley Quiche
Ingredients
1 extra
large sheet frozen shortcrust pastry (or 1 1/2 standard sheets)
6
eggs
300ml cream
2 cups grated low-fat tasty cheese
100gm
Smoked Salmon, cut into strips
2 tsp Sea Parsley
Artesian
Salt and Mountain Pepper
to taste
Preheat oven to 230 degrees. Allow pastry sheet to thaw
and then press into the quiche pan. Trim any overhanging edges. Prick
the pastry evenly all over with a fork, place foil in the pan and weigh
down with pastry weights or uncooked rice. Blind bake in a hot oven for
approximately 10 minutes. Remove from oven and allow to cool.
In a
bowl, whisk together the eggs, cream, Sea
Parsley and artesian salt
and mountain pepper. Add 1 cup
of the grated cheese and stir to combine. Stir in the smoked salmon
strips.
Remove the foil and rice / weights from the quiche base,
and pour in the egg mixture. Make sure the ingredients (here, the salmon strips)
are evenly spread around the quiche.
Sprinkle the remaining cup
of grated cheese over the top of the quiche. You may also wish to add
some grated parmesan or other variety of cheese to add extra flavour.
Bake
in a 180 degrees oven for 35 minutes, until a skewer inserted into the
centre comes out clean. Serve alongside salad or as part of a picnic
lunch.
Seafood Burrito
Sauce
Heat 30ml of
Macadamia Oil and a
tablespoon of butter in a frying pan. Add 2 cloves of garlic (crushed)
and 2 teaspoons of Outback Pride
Tanami Fire. Cook for 1 minute.
Then add a further 30ml of
oil to the pan and heat before adding a medium finely sliced onion, half a capsicum (sliced). After a couple of
minutes add 1 grated zucchini.
Cook for one minute and then remove from heat and set aside.
Next
add a tablespoon of butter
to the pan and melt before adding 2 and a half tablespoons of plain flour. Stir to combine and when
it begins to froth remove from the heat and
gradually stir in 125ml of cream
and 190ml of milk. Return to the heat and stir
constantly until the sauce begins to thicken and boil. Then stir in
125ml sour
cream, third cup of grated parmesan or pecorino and a
tablespoon of Sea Parsley.
Now
return the cooked vegetable mix to the pan and stir to combine.
You
can serve this sauce as is with pasta or rice. Or you can add prawns
or tuna and serve it as a burrito filling and then top with grated
cheese and place in a preheated oven (160C) for about 20 minutes.
Cannelloni Buku Bira
Ingredients
1 packet Cannelloni Tubes
1 tin whole tomatoes
500gm pork mince
2 tablespoons Wild Pepper Macadamia Nut Oil
1 tablespoon Buku Bira
2 garlic cloves minced
4 slices toasted bread torn into pieces
Grated Cheese
Milk
2 tablespoons Butter
2 tablesoons plain flour
1 teaspoon lemon myrtle
Meat filling
Mix pork mince, 1 tablespoon Wild Pepper Macadamia Nut
Oil and Buku Bira together and place in fridge for 4 hours.
Place the remaining Wild Pepper Macadamia Nut
Oil in a pan with the pork mixture and the garlic. Brown and then add the tin of tomatoes. Simmer for 15 minutes before adding the toasted bread. Mix well and allow to cool.
White Sauce
Melt the butter in a pan and then add the flour and lemon myrtle. It will become quite gluey. Allow to cook for a couple of minutes before adding the milk a little at a time until a smooth sauce develops. Amount of milk will depend on how much it takes to get a sauce that is thick and not too runny
To assemble
Grease a baking dish and place a layer of white sauce on the bottom.
Now spoon the meat filling into each cannelloni tube and place each filled tube onto the white sauce bed. When the white sauce bed is covered with filled tubes then pour the remaining filling over tubes, top with the remaining white sauce and cover the whole lot liberally with grated cheese. Bake in 180C oven for approx 30 minutes.
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