Nexus - 0202 - New Times Magazine-pages

Page Content (OCR)

BUSH FOOD - MACROBIOTIC RECIPES the meat relax in a warm to hot place. It will continue to cook slightly. Serve with your favourite baked vegetables or a fresh salad. kangaroo fillets can be used instead of emu meat and pre- pared similarly. 1/2 cup borghul 1 1/2 cups chopped tomatoes 3/4 cups finely chopped shallots 1 1/2 cups chopped, boiled warrigal greens 1 tspn salt 1/3 cups macadamia oil 1/2 cup juice from lemon aspen fruits 1 tspn chopped native mint leaves Soak borghal in warm water for at least one hour. Drain excess water. Add tomatoes, shallots, warrigal greens and salt. Whisk remaining ingredients and combine mixtures. Refrigerate and serve in salad sandwiches or just on pita bread. 2 cups quandong fruits 1 cup Norfolk Punch (herbal wine) 1 cup red wine 2 tspn wild lime juice 1 cup rainforest honey Soak quandongs in Norfolk Punch until they soften. Add remain- ing ingredients and bring to the boil. Simmer for no more than 5 minutes. Leave overnight. Serve with whipped cream or soy milk custard. 4 cups water 1 long yam or two medium sized potatoes 1 bunch warrigal greens 1/2 bunch sea celery 2 medium sized mud crabs, cooked on the coals 1 handful of edible seaweed milk of 1 coconut native pepper leaf Boil the yam or potatoes in the water until soft. In a seperate vol- ume of boiling water blanch the warrigals and sea celery for three minutes and poor off the water. Wash with cold seawater, chop coarsely and add to potato soup. Add chopped seaweed, crab meat and coconut milk. Heat but do not boil. Serve seasoned with crushed pepper leaf. 3 n 2 cups young nashturtium leaves 1 cup Wood Sorrel NEXUS - 20 2 cups green salad vegetables 1/4 cup Close Lillipilli 1 tspn salt (salt and olive oil) 1/4 cup of Olive Oil Blend Lillipilli (keeping a few aside for garnish) olive oil and salt together. Chop ingredients into salad sized pieces & mix. Mix dressing through salad so that it is completly covered and gar- nished with Lillipilli. This is a great looking salad as the red Lillipilli contrast well with the green vegetables. Wild fruit punch a _ To chilled mineral water, add small leaved lil- Y lipilli fruits, wild limes and native currants ; whole, juice of lemon aspen fruits and a L 2 cups apple juice 2 cups water 3 dessert spoons tahini 3 dessert spoons hazelnut spread or ground hazelnuts 4 1/2 tbs Agar flakes 2 1/2 tbs mable syrup (to taste) 3 heaped tbs Wattle Seed (can be varied according to taste). Bring Wattle to boil in water and simmer for 5 minutes, then strain reserving liquid, add water if necessary so that it measures the original 2 cups. (Taste to ensure that the flavour of the wattle is strong enough). Dissolve Agar in apple juice, bring to boil and simmer for 4-5 minutes. Add the Tahini, hazelnut and maple syrup to blender. While blender is mixing, add liquid ingredients slowly so as not to seperate nut butters (which would happen if toomuch liquid was added at once). Pour into mould or wine glass.When serving, decorate with freshly sliced strawberries. 2 cups apple 1 cup Rosella 3 large cloves of garlic 1/2 cup Palm sugar/Barley malt 1/2 cup cider or vinegar 1/2 tsp salt 1 Lemon Myrtle leaf Combine all ingredients in a heavy stainless-steel saucepan. Bring to ingredients to boil and turn down and simmer until you have a jam like consistency. Turn off, let cool and then refrigerate. Optional Extras: Cummin seeds & ginger for a more Easter flavour Cloves and Cardamon podes Lemon Myrtle (native Australian lemon-scented leaf) Aussie Taboulleh Spiced wine quandongs Beach camp crab soup Wild Green Salad Wild fruit punch Wattle Seed Mousse (sugar free, dairy free) Rosella Chutney YEAR BOOK - FEBRUARY 1991