Season with Saltbush

Be Inspired to go Native

2015-08-11T17:28:00.000-07:00

Season with Saltbush aims to inspire you to enjoy using Australian native foods in your everyday home cooking. Every now and then a new recipe or meal will be added, and over time this will create a handy resource of ideas for cooking with native foods!

The menu pages list all the recipes by general category, and you can also sort by ingredient, simply scroll down and look under 'Labels' in the sidebar to the right.

If you have any questions, requests or suggestions, please email me at danielle@curiouser.com.au

Chicken and Desert Flakes Burgers

2012-02-07T23:33:00.000-08:00

Ingredients

500g chicken mince

1 egg

1 garlic clove, crushed

Small or 1/2 brown onion, diced

1 cup breadcrumbs

1.5 tbsp Outback Pride Desert Flakes

1 tbsp extra virgin olive oil

Method

1. Combine all ingredients in a bowl. Preheat olive oil in a large frying pan over medium-high heat.

2. Shape into patties and fry lightly over low-medium heat and then increase to medium-high heat once halfway through cooking.

3. Serve on turkish bread with green leaves and top with mayonnaise.

Warm pumpkin, lentil and desert flakes salad

2012-01-07T17:37:00.000-08:00

I love this warm salad, the pumpkin is beautifully flavoured with Desert Flakes and the goat cheese melts to dress the salad leaves... yum! I make this, or some sort of variation, quite often. I also have a warm chicken salad that I'll share soon for the meat-eaters out there!

Ingredients

1/4 medium butternut pumpkin, seeded & cubed

2 tablespoons Outback Pride Desert Flakes

1 tablespoon extra virgin olive oil

1 400g tin lentils, rinsed & drained well

100gm goat’s cheese or Persian Fetta

Mixed lettuce leaves

1 tablespoon pepitas

Method

1. Steam or microwave pumpkin until lightly cooked.

2. Heat oil over medium heat in a non-stick frypan. When hot, add pumpkin and Outback Pride Desert Flakes, tossing occasionally until browned on edges.

3. Place washed mixed leaves in a salad bowl and add pumpkin. Throw in the drained lentils and
goat’s cheese or fetta. Toss gently so that the cheese melts slightly and creates a dressing.

4. Scatter the pepitas (pumpkin seeds) over to
serve.

Serves 3-4.

WA's best BBQ featuring kutjera

2011-12-19T02:56:00.000-08:00

VIDEO: Tongmaster challenge

Tongmaster challenge: Meet WA's best BBQ chef Stephan who won the title with a mouth-watering Kutjera Spiced BBQ Beef Steak. Stephen plans on featuring more of Outback Pride's native bush food products when he heads to the U.S. to compete in the BBQ Cookoff!

Desert Flakes Roast Vegetables

2011-12-11T00:00:00.000-08:00

I'm having a super busy week, with a headcold on top of it, and am heafing off this weekend to Newcastle for a photo session and workshop. So I've decided to share one of my regular sides that I make to accompany all sorts of meals - especially when I'm in this busy / poorly kind of mood! Roasting anything speaks of comfort food for me, and this is pretty much a toss-in-the-oven dish, which I also love.

Ingredients

3 cups roasting vegetables, cut into even pieces (keep in mind cooking times when chopping veg to cook all together - for instance, cut carrots fairly long to accompany small-medium chopped potatoes).
1/4 cup extra virgin olive oil
1 tablespoon Outback Pride Desert Flakes
Salt and freshly cracked pepper, to taste

Method

Preheat oven to 200 degrees celsius, with roasting pan inside.

Toss vegetables in the olive oil and Desert Flakes to combine. Add to the hot roasting pan and reduce oven to 180 degrees. Sprinkle pepper and salt over the top.

Roast for approximately 45 minutes.

Mushroom and Native Thyme Pizza

2011-12-04T14:08:00.001-08:00

Homemade pizzas can be created in a myriad of ways, and the options for toppings are pretty much endless. One of our faves is the Broccoli and Salmon Pizza with Seafood Sprinkle.

This mushroom and native thyme pizza may well be my personal top choice from now on, though! I used fresh native thyme, as the plant I bought from Aussie Food Plants is very happy in my Dandenong Ranges garden, but dried native thyme would be awesome too.

Ingredients

200gm swiss brown mushrooms, sliced
1 large wholemeal pita bread
1/4 cup goat curd (I used Udder Delights goat curd, but a soft chevre would be great too, or even Persian Fetta)
1 tablespoon chopped native thyme, or 1 teaspoon dried native thyme
Extra virgin olive oil, to drizzle

Method

1. Preheat oven to 200 degrees celsius.

2. Spread the pita bread evenly with the goat's curd.

3. Top with the sliced mushrooms and native thyme. Drizzle with olive oil.

4. Bake in the oven for approximately 15 minutes.

Serves 1. Mmm, warm and tasty :)

Zucchini Pasta with Native Spices

2011-11-26T23:28:00.000-08:00

Zucchini pasta is a great lunch or side-dish for those on a low-carb way of eating, or just for a way to get more veg into your day! The flavours are fairly simple here, enhancing the subtle zucchini flavour, but can be spiced up to taste.

Ingredients

2 zucchinis
1 tbsp olive oil
1 large or 2 small cloves garlic, crushed
1 tiny pinch chilli flakes, or you could also use Tanami Fire
1/4 tsp freshly ground black pepper
1/4 tsp salt
1/4 tsp Native Thyme
1/4 tsp Ground Wattleseed

Method

Cut the zucchini into thin, long strips. Heat oil in a frying pan over high heat, reduce to medium-high and add garlic. Stir for about 20 seconds and then toss in the zucchini.

Stir fry zucchini until al dente (softened but still with a firmness to bite on) and then add the spices. Combine well and serve! Serves 1 as a meal or 2 as a side.

Saltbush and Mountain Pepper Calamari

2011-11-20T03:51:00.000-08:00

Ingredients

3 squid tubes, sliced into rings
1/2 cup wholemeal plain flour
1 teaspoon saltbush flakes
1 teaspoon ground mountain pepper
1 teaspoon sea parsley
1/2 teaspoon salt
1 litre canola oil

Step One

Heat the oil in a pan. Pat dry the calamari rings with a paper towel.

Step Two

Combine the flour, herbs and salt in a bowl. Toss the calamari rings in the mixture to coat.

Step Three

To cook the calamari quickly, make sure the oil is nice and hot. Cook the rings in batches until golden. Serve straight away with a yummy salad :)

Salmon Salad with Lemon Myrtle & Chilli

2011-11-12T18:43:00.000-08:00

This is a great option if you enjoy a light, fresh meal with a lot of yummy flavour!

Ingredients

Mixed lettuce leaves
1/2 avocado
200gm pink salmon, drained (tin)
Handful thai basil, shredded
1/4 cup coriander leaves, shredded
1/4 red capsicum, finely sliced
Handful pumpkin and sunflower seeds
2 tbsp Outback Pride lemon myrtle and chilli sauce
1 tbsp lime juice
1/2 small lebanese cucumber, quartered lengthways and sliced
1 spring onion (or 2 small ones), finely sliced

Step One

Combine salad ingredients and herbs.

Step Two

Top with salmon, sprinkle over the pumpkin and sunflower seeds.

Step Three

Mix the lemon myrtle and chilli sauce with lime juice and dress the salad. If you have any fresh lemon myrtle leaves, slice half of one up finely to add to the collection. Enjoy :)

Wattleseed Affogato

2011-11-08T13:49:00.000-08:00

My favourite dessert-drink is the affogato. They can be done differently, garnished with biscotti, livened up with liqueur or kept simple. I'm loving this wattleseed version lately!

Ingredients

150ml Strong brewed coffee
1 teaspoon ground wattleseed, plus a pinch to sprinkle
1 pinch cinnamon
2 scoops vanilla icecream or vanilla bean gelato

Step One

Brew the coffee. Scoop the icecream or gelato into a glass.

Step Two

Combine the brewed hot coffee with 1 teaspoon wattleseed. Pour over the icecream in the glass.

Step Three

Sprinkle with cinnamon and extra wattleseed. Yum!

Chicken Lasagna with Native Thyme

2011-10-29T19:07:00.000-07:00

Lasagna is such a versatile fish and I love to experiment with it. This chicken version features native thyme and native pepper.

Ingredients

500gm free range chicken mince
200g mushrooms, finely chopped
600gm passata
2 cloves garlic, crushed
1 bunch spring onions, approximately 8cm in length from the white end, chopped finely
1/4 cup extra virgin olive oil
1 zucchini, finely chopped
1 tsp Outback Pride Native Pepper Seasoning
1 tbsp Outback Pride Native Thyme
1/2 cup grated low fat tasty cheese
1/3 cup grated mozzarella cheese
1 packet lasagna sheets

Step One

Preheat oven to 180 degrees celsius. In a large frying pan, heat half the oil over medium-high heat. Add garlic and cook, stirring for 30 seconds before adding the spring onions. After 1-2 minutes of cooking the spring onions, add the zucchini to the pan and cook for 3-4 minutes. Throw in the mushrooms and cook the vegetables until the mushrooms have softened. Remove from pan and set aside.

Step Two

Heat the rest of the oil in the frying pan. Add the chicken mince to the pan and cook, stirring to break up the meat evenly, until cooked through. Return the vegetables to the pan and pour in the passata, adding the native thyme and native pepper seasoning at the same time. Bring to the boil and then reduce the heat, simmering for 10 minutes or so.

Step Three

In a baking dish, layer the lasagna sheets with the chicken and vegetable sauce. Top with the grated cheeses and freshly cracked black pepper. Bake for 30-40 minutes, covering with aluminium foil if needed to prevent over-browning the top. Serve with a fresh green salad and bread.

Serves 6.

Pancakes with Passionberry and Fig Jam

2011-10-23T11:00:00.000-07:00

The good old family pancake recipe has been given a slight fibre kick here with the use of wholemeal flour. Jam and cream is a nostalgic combination in my family, and a little less obvious than using our other favourite Desert Passion Syrup (which is also absolutely divine on pancakes). Jam is also a good option for young kids, as it is a bit easier for them to handle than a slippery syrup.

Ingredients

2 eggs
1 cup plain wholemeal flour
2 tsp baking powder
2 tbsp butter, melted, plus extra for the pan
3/4 cup milk, or to preferred consistency
Outback Pride Passionberry and Fig Jam, to serve
Low fat cream, to serve

Step One

Combine the first five ingredients thoroughly, stirring well, and then let the mixture rest. Melt a little butter in a large frypan over medium heat.

Step Two

Pour in half a cup of the pancake mixture at a time, tilting pan to spread slightly. When bubbles are popping and the uncooked surface of the pancake drying slightly, flip and cook the other side.

Step Three

Generously slather with jam and trickly some cream over to serve. Enjoy!

Pumpkin and Zucchini Curry

2011-10-16T11:00:00.000-07:00

This vegetarian curry shows how easy it is to introduce native spices to your home cooking by using Outback Pride tanami fire where you might otherwise use regular chilli blends. The chilli is there, but the additional elements of mountain pepper and tanami apple add a little extra something to the flavour.

Ingredients

1 tbsp extra virgin olive oil
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp ground cloves
1 tsp ground coriander
3 large cloves garlic, crushed
1 tbsp grated ginger
1 tsp Outback Pride Tanami Fire
1 red onion, finely chopped
1/4 small pumpkin, chopped into 2cm squares
2 large zucchini, cubed
1 cup chicken stock
1 tin tomatoes
1 tsp salt, or to taste
Sour cream or natural yogurt, to serve
Cooked basmati rice, to serve

Step One

Blend all the spices, garlic, onion and and ginger into a paste or grind it up with a mortar and pestle. Heat the oil in a large saucepan over medium-high heat and add the paste, saute for 2-3 minutes.

Step Two

Add the diced pumpkin to the spice mix, along with the chicken stock and tin of tomatoes. Bring to the boil and then reduce heat, cover and simmer for 15 minutes.

Step Three

Add the zucchini and simmer the curry for another 10 minutes or so, uncovered. Add the salt, taste and season further as required. Serve over rice with sour cream or natural yogurt.

Serves 4

Roast Veg and Native Pepper Frittata

2011-10-09T04:13:00.000-07:00

A frittata is one of my favourite easy lunches and a great way to use leftover roast vegies, or even occasionally some that I roast for the purpose :)

Ingredients

1 tbsp butter
4 Eggs (for a small frittata in a 24cm frypan: add more for a larger frypan / frittata)
1/3 cup light cream
1 cup leftover roast vegetables, chopped into small cubes
1/4 cup grated mozzarella cheese
1 tsp Outback Pride Native Pepper Seasoning
Freshly cracked black pepper to serve
Fresh herbs to serve, such as sage or thyme (optional)

Step One

Pre-heat the grill in your oven. Melt the butter in an oven-proof 24cm frypan over medium-high heat.

Step Two

Lightly combine the eggs and cream in a mixing bowl - for a frittata you don't want them to be too well mixed (not whisked like an omelette).

Step Three

Scatter the roast vegetable pieces over the base of the frypan, and pour in egg mix. Sprinkle over the Native Pepper Seasoning.

Step Four

When frittata is beginning to set around the edges, scatter with the mozzarella cheese and place under the grill. When golden and cooked through, serve with freshly cracked black pepper and fresh herbs if you have them.

Smoked Salmon Lemon Myrtle Fettucine

2011-09-24T18:54:00.000-07:00

I just love the Outback Pride pasta range, and the Lemon Myrtle Fettucine is a favourite to accompany seafood-ish sauces. Wattleseed Fettucine is gorgeous with creamy sauces of any description. The Saltbush and Native Pepper Fettucines go with anything, and the Bush Tomato Fettucine is the ideal base for a rich ragu.

This one is a recipe I created many years ago that I've given a native twist. If you use regular pasta instead, the same recipe would benefit from an extra 1/2 tsp of Lemon Myrtle Flakes to compensate.

Ingredients

1 250g packet Outback Pride Lemon Myrtle Fettucine
1 bunch spring onions, white part sliced finely
1 clove garlic, chopped finely
2 tsp extra virgin olive oil
100g smoked salmon, sliced
200ml low fat cream, or evaporated milk
1 tsp Outback Pride Seafood Sprinkle
2 tbsp tomato paste
Cracked black pepper, to taste
Shaved parmesan, to serve

Step One

Boil 3 litres of salted water. Add pasta.

Step Two

Heat the oil over medium-high heat in a non-stick frying pan. Add the garlic and cook, stirring, for 1 minute. Add the spring onions and cook, stirring, until softened.

Step Three

Pour in the cream or evaporated milk. Add tomato paste and seafood sprinkle, stir to combine. Reduce heat and simmer for a couple of minutes before adding the smoked salmon. Add pepper to taste.

Step Four

Drain cooked fettucine and combine with sauce. Serve topped with shaved parmesan.

Serves 3.

Native Thyme and Lemon Myrtle Chicken Casserole

2011-09-17T18:39:00.000-07:00

This is a tasty casserole that can be adjusted depending on taste and supply - try leek or onion instead of spring onion, for instance, use whatever sort of mushrooms you have on hand and add additional vegetables or a tin of cannellini beans to bulk it up! For a lighter colour, replace flat / field mushrooms with button mushrooms. I tend to serve it with rice, but it is also fab with crusty bread and butter.

Ingredients

600g free range chicken thigh fillets, roughly chopped
1/4 cup extra virgin olive oil
1 tbsp butter
250g flat mushrooms, chopped
1 bunch spring onions, trimmed and cut into 2cm pieces
3 garlic cloves, crushed
2 tbsp plain flour
1 zucchini, grated or finely chopped
2.5 cups chicken stock
1/2 cup low fat cream
1 tsp Lemon Myrtle Flakes
1 tsp Native Thyme
1/2 tsp Native Pepper Seasoning
Cracked pepper and salt to taste
Chopped parsley leaves, to garnish

Step One

Preheat oven to 160 degrees celsius. Heat the olive oil in a large frying pan, add the chicken pieces and cook, stirring now and then, until browned. Set aside.

Step Two

Melt the butter in the pan and add the spring onions, zucchini and garlic. Cook, stirring, for 2 minutes and then add the mushrooms. Continue to cook, stirring, for 5 minutes or until mushrooms have softened. Add the flour and stir for 1 minute.

Step Three

Return chicken to pan along with chicken stock and native herbs, and bring to the boil. Remove from the heat and stir in the cream, adding salt and pepper to taste.

Step Four

Place in pre-heated oven and cook for approximately 1 hour.

Alternatively, place in a slow cooker and cook on high for 6 hours or low for 3 hours.

Serves 4-5

Kutjera and Native Pepper Lamb Shanks

2011-09-10T18:20:00.000-07:00

This is a new, improved variation on an old fave. Perfect for the cooler weather. Cannellini beans add some extra bulk and a lovely creamy texture.

Ingredients

300gm butternut pumpkin, peeled and chopped roughly
2 cups beef stock
4 lamb shanks, french trimmed if you prefer (this is mostly about presentation, though, so I don't worry about it)
1/2 cup plain flour
1 tbsp extra virgin olive oil
1 large brown onion, finely chopped
2 large cloves garlic, crushed
1/2 cup dry red wine
400ml tin diced tomatoes
1 cinnamon stick
1 tbsp Outback Pride Whole Kutjera
1 tsp Outback Pride Native Pepper Seasoning
1 tin cannellini beans
Salt and freshly cracked black pepper, to serve
Parsley, to garnish

Step One

Coat the lamb shanks in the flour, shaking off any excess. Heat the oil in a large saucepan, or a casserole dish suitable for stovetop cooking, over medium-high heat. Add the lamb shanks and cook for 2-3 minutes, turning occasionally, or until well browned all over. Remove the lamb from the pan and set aside.

Step Two

Add the onion and garlic to the same pan and cook, stirring, for 2 minutes or until onion has softened. Return the lamb shanks to the pan along with the beef stock, red wine, tomatoes, cinnamon stick, kutjera and native pepper seasoning. Bring to the boil and then reduce heat to low and simmer, covered, for 50 minutes, turning the shanks occasionally. Alternatively, place the casserole dish, covered, in a moderate oven for 1 hour.

Alternatively, transfer all the ingredients, including the pumpkin, to a slow cooker and cook on low heat for 6-8 hours.

Step Three

Add the pumpkin to the pan and simmer, uncovered, for 30 minutes or until the pumpkin is tender and the sauce slightly thickened. Stir in the cannellini beans, salt and pepper (to taste) and simmer until the beans are warmed through. Top with chopped parsley and serve with mash, rice or accompanied by crusty bread.

Serves 4

Kangaroo Chilli with Native Herbs

2011-09-04T05:07:00.000-07:00

Ingredients

1kg kangaroo mince
2 large onions
1 can kidney beans, or four bean mix
2 cloves garlic, crushed
700g pasta sauce (generic jar)
1/2 cup water
1 beef stock cube, Massell brand
1 tbsp ground coriander
1 tbsp Outback Pride saltbush flakes
1 tsp Outback Pride tanami fire

Slow-Cooker Method

Combine all ingredients in a slow cooker and cook on low for 8 hours.

Stove Method

Brown Kangaroo mince, onion and garlic in 2 tbsp extra virgin olive oil. Add remaining ingredients and bring to boil. Move to a casserole dish and cook in a moderate oven (180 degrees celsius) for 1.5 hours, stirring it at least once.

To serve

Serve with sour cream, rice and additional tanami fire to taste. Serves 6.

Turkey, Quandong & Chilli Sausage Rolls

2011-08-21T18:13:00.000-07:00

Well, I'm still a bit disappointed that the ABC Gardening Show isn't happening anymore (see previous post), so I thought I'd share a recipe to cheer us all up. This is an easy, tasty and family-friendly version of an old fave. They also have a lot of healthy goodness that the kids don't notice ;)

Ingredients

500gm turkey mince
1 can lentils
1 zucchini, grated
1 medium onion, grated
2 eggs (1 for glazing)
1 clove garlic, crushed
1/2 cup Quandong and Chilli Sauce
2 tsp Native Pepper Seasoning
5 sheets low fat puff pastry, thawed
1 tsp salt

Step One

Preheat oven to 200 degrees celsius. Combine the turkey, lentils, zucchini, onion, 1 egg, Quandong & Chilli Sauce, Native Pepper Seasoning and salt in a bowl. Mix well.

Step Two

Cut each puff pastry sheet in half, making two long pieces. Spoon the turkey mixture along the pastry in the centre, and then fold the pastry over from either side and moisten to seal.

Step Three

Now you should have five sausage roll logs. Cut each log into 3 pieces. Glaze with beaten egg and place on a tray (I usually put baking paper down first). Cook for 20 minutes or until golden brown on top and cooked through. Serve with extra sauce.

ABC Gardening Show Melbourne - CANCELLED

2011-08-21T04:38:00.000-07:00

n.b. An update regarding the previous post about this (now deleted), the ABC show in Melbourne has been CANCELLED for 2011.

You'll be able to catch Outback Pride at next year's ABC Gardening Show in Melbourne, if it's on!

Lamb and Mountain Pepper Cassoulet

2011-08-15T04:29:00.000-07:00

I make this recipe in my slow cooker, but if you are going to cook it in a casserole dish, begin by preheating the oven to 160 degrees celsius.

1 tablespoon olive oil
1kg lamb chops (I use free range bbq chops from my butcher)
1 bunch spring onions, ends trimmed, cut into 10cm lengths
400gm can cannellini beans, drained and rinsed
3 large garlic cloves, crushed
3 sprigs rosemary
1 tablespoon Outback Pride Mountain Pepper
1 cup passatta
1/2 cup red wine
1/2 cup chicken stock

Step One

Heat oil in a large frying pan and brown chops on both sides, in batches. Transfer to slow cooker or casserole dish.

Step Two

Add spring onions, beans, garlic, rosemary and mountain pepper to the lamb. Pour the chicken stock, red wine and passatta over the lamb.

Step Three

Cook in the slow cooker for 4 hours on high, 7-8 hours on low or if cooking in a casserole dish, about 90 minutes with the lid on. Serve over rice, garnish with yoghurt or sour cream.

Namatjira

2011-08-11T20:43:00.000-07:00

The Namatjira Project by Big h'Art is bring the play Namatjira to Melbourne, followed by other Victorian locations, Canberra and rural NSW.

From the Project website: "8 August 2009 marked fifty years since internationally acclaimed watercolour artist and Western Arrarnta man, Albert Namatjira, passed away. The Namatjira project is a celebration of his life and legacy: it is a creative community development project, which has already resulted in an original, critically acclaimed theatrical work, and three accompanying watercolour exhibitions."

The opening night is this evening at Melbourne's Malthouse Theatre, and Mike and Gayle Quarmby (of Outback Pride) have travelled from South Australia to attend. They will be accompanying Mark Olive, indigenous celebrity chef, to the show. Gayle is the only daughter of Rex Battarbee, who originally introduced Albert to watercolour painting.

Personally, my husband and I will be attending tomorrow night's performance at the Malthouse - as much as it feels strange to leave the kids behind and go out for the evening, I'm really looking forward to seeing the play!

Mark Olive's Fruity Quandong and Rosella Flower Roll

2011-08-11T16:36:00.000-07:00

A couple of weeks ago Mark Olive cooked on The Circle on channel Ten and made a Fruity Quandong and Rosella Flower Roll, which looked super yum :) You can play the video above. Mark has been on The Circle a couple of times and you can find the recipes and video on their website. I'll also share them here over time.

Chocolate and Wattleseed Cookies

2010-06-08T21:36:00.000-07:00

Ingredients

100g chocolate chips
1/4 cup ground Wattleseed
1 egg
100g butter
1 cup plain flour
1 cup caster sugar
3/4 cup cocoa
3/4 cup brown sugar
1 tsp vanilla essence

Step One

Preheat oven to 180 degrees. Cream butter and caster sugar. Add egg and stir to combine.

Step Two

Add all the reminaing ingredients and mix well.

Step Three

Line a baking tray with baking/non-stick paper. Place tablespoon sized balls of cookie dough, evenly spaced, on the baking tray. Flatten slightly.

Step Four

Bake for 8-10 minutes. Cool on a tray. Enjoy!

Wild Virgin Mojito

2010-02-09T18:48:00.001-08:00

It sounds more risque than it is, as many cocktails do, but what it IS is my new favourite made-up drink! Wild Spearmint Cordial (hence the name), half a fresh lime, cut into wedges. A bit of ice. Top with soda water. Enjoy!

You could also top with Old Fashioned Lemonade if you like some extra sweet lemony-ness. And / or turn it into happy hour with a shot of rum. In which case it would just be a Wild Mojito :)