Lyle's Bush Food

BUSH TOMATO SOUP--

This soup may be reduced even further to form the basis of a pasta sauce. The bush tomato flavour will strengthen with time, so it is advisable and convenient to make this soup on advance and heat to serve.

To serve 6

200g bush tomatoes

10 dried native pepper leaves

20 ripe tomatoes

2 large onions, finely diced

1/2 cup olive oil

1 teaspoon salt

fresh basil leaves to taste

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In a food processor, grind the bush tomatoes and pepper, bring a pot of water to the boil and immerse the tomatoes for 30 seconds, lift out and peal, chop coarsely. Sautee onions in olive oil in medium size saucepan over medium heat until soft and tender. Add chopped tomatoes ,cook for 10 minutes, add ground bush tomatoes, native pepper and salt. Cook for 45 minutes over low heat, stirring occasionally. Add fresh basil a few minutes before the end of cooking time. Remove from the heat and puree until smooth. To serve, accompany the soup with a small pizza brushed with olive oil topped with goat cheese, basil and a good sprinkling of ground bush tomato or twist some puff pastry into sticks, brush with a little butter, parmesan and ground bush tomato.

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GARLIC & BUSH PEPPER CREAM---

4 garlic cloves

600 ml olive oil

salt to taste

3 egg yolks

5g pepper berries ground

200 ml champagne vinegar

10 g chopped lemon basil

Chop garlic and combine with pepper. Whisk into egg yolks with vinegar as for mayonnaise. Add oil in a stream until all is incorporated. Season with salt and lemon basil.

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LEMON MYRTLE DRESSING---

To make 4 cups-1 litre

400ml white wine vinegar

1/2 tsp salt

2 tsp castor sugar

2 tsp dried ground lemon myrtle leaf

1/2 tsp ground mountain pepper

2 1/2 olive oil or preferred salad oil

Combine the vinegar, salt and castor sugar, heat gently till the sugar is dissolved. Remove from heat and add the lemon myrtle and mountain pepper berry. The heat will help release the natural oil in the lemon myrtle and pepper. Once the mix is cool, slowly whisk in the oil. This dressing will separate if left to stand so give it a good shake or stir before using.

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WATTLE TIRAMISU---

This dessert is best made the day before so that the flavours and syrups can fully soak the biscuits. Prep time 45 mins.

Cake:

250g Italian sponge finger biscuits

30g wattle roasted and ground

375ml dry Marsala

60 ml sugar syrup

Filling:

2 eggs

60 gms castor sugar

15 ml white rum

20ml dry Marsala

250g Australian marscarpone cheese

180g chocolate, finely grated cocoa for the topping

Boil the wattle in water and remove pan from the heat. Add the Marsala and sugar syrup mix and leave to cool. Line the bottom of an appropriate dish with half the biscuits to form an even base. Strain the wattle syrup and pour half over the biscuit base leaving to soak in. Alternatively, quickly dunk each biscuit before laying them out. In a double boiler ,cook the eggs, sugar rum and Marsala until thick. Cool over ice until cold. Whisk the marscapone cheese until stiff and gently fold into the egg mixture. Spoon half over the wattle soaked biscuits, sprinkle on some of the finely grated chocolate then spread out another biscuit layer and drizzle the remaining wattle syrup over the biscuits. Add more grated chocolate and remaining cheese mixture and finish powdered cocoa.

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FISH MARINADE ---

The measurements are rough..... a little bit of this and a little bit of that.... but it goes something like this.

2 or 3 tablespoons of sweet Chile sauce

2 teaspoons of fresh ginger

1 clove of garlic

1 or 2 teaspoons of fish sauce

2 or 3 teaspoons of oyster sauce

1 table spoon of ground pepper leaf

approx. half a cup of pepper berries or enough to give flavour

Mix ingredients together in a bowl. Lay whole fish or fish fillets on foil and rub in marinate. Wrap up fish in foil and let stand for 1 hour. Bake in oven on 200 degrees C for 20 to 40 minutes, depending on size of fish size.

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HINTS WITH USING ROASTED AND GROUND WATTLE SEED---

For a beverage......1 heaped tsp per cup, in a percolator, plunger or filter.

Bread, damper, scones.....1 tsp per cup of flour.

Ice cream....1/2 tsp per 200ml

Slices and Biscuits add 1 tsp to each cup of recipe mixture..

Best to brew the wattle seed in hot water to bring out the flavour, and use the syrup........

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BUSH TOMATO AND CHILLI SALSA---

1/4 cup white vinegar

1 teaspoon salt

1 tablespoon castor sugar

3 small red chillies, finely chopped

2 teaspoons ground bush tomato

10 large ripe tomatoes, finely chopped

2 onions, finely chopped

2 cloves garlic, chopped

2 tablespoons olive oil

In a medium sized stainless-steel saucepan, bring the vinegar, salt, sugar and chillies to the boil. Add the ground bush tomatoes and cook for 10 minutes on low heat. Remove from the heat. Combine the tomatoes, onion and garlic in a large bowl. Add the saucepan ingredients to the bowl. Let the salsa sit for an hour for the flavour to infuse before serving. Just before use, drain off any excess liquid that has collected and stir through the olive oil.

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BUSH TOMATO SOUP	BUSH TOMATO AND CHILLI SALSA	LEMON MYRTLE DRESSING
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GARLIC & BUSH PEPPER CREAM	FISH MARINATE	WATTLE TIRAMISU
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HINTS WITH USING ROASTED AND GROUND WATTLE SEED

Contents
Wattle Seed	Quandong	Native Pepper
Native Tomato	Lemon Myrtle	Aniseed Myrtle
Cinnamon Myrtle	Recipes	Bushfood Links