Happy Australia Day, celebrate with some Bush Tucker foods

Here are a few of our favourite recipes from the past, simply click on the hyperlink. 

David's naughty Macadamia Nuts 

Davidson's Plums

Davidson's Plum Jam

Bunya Nuts

Bunya Nuts

Bunya Nut Pesto

Damper
and Lemon Myrtle Cordual

Ketogenic low carb Pizza

One of the main foods missed by people on a low carb diet is Pizza.  This base is nearly the real deal, crisp and tasty, one that you can pick up with your hands. And best of all, no cauliflower in sight. Thanks to Fat Head Pizza for the recipe.  Perfect for people needing Gluten Free also.

Ingredients

1 1/2 cups grated mozzarella
3/4 cup almond flour
2 Tablespoons cream cheese
1 Teaspoon white wine vinegar
1 egg
1/2 teaspoon salt
Olive oil to grease board and your hands

Method

Preheat Oven to 200 degrees Celsius

Heat Pizza stone in the oven.

In a small saucepan combine mozzarella and cream cheese, stir on a medium heat until it melts.
Add all other ingredients and mix.

The dough resembles choux pastry, I oiled a thin plastic pliable chopping board or you could use baking paper.

Tip the dough onto the oiled board and then either using your oiled hands or a spoon, spread and shape into a pizza shape.

Remove hot Pizza stone from the oven and then carefully tip the dough onto the stone.

Prick the surface with a fork and bake in the oven for 10-12 minutes until golden.

Simply top with your favourite topping, we had fried Italian sausage meat, red onion and black olives.

Perfect!

Mamma Marmalade

Pork Fillet with cream and mustard sauce, bacon, fennel cabbage and stuffed pepper

This family favourite goes back 33 years when I was working in London, Olga a dear Dutch friend introduced me to the very tasty and super easy recipe of creamy pork fillet.  This can now be accompanied by cabbage flavoured with bacon/speck and fennel seeds and capsicum stuffed with fresh ricotta and herbs.  Great for those on a low carb diet after Christmas.

Ingredients

EVO - Extra Virgin Olive Oil

1 Pork fillet

1 Teaspoon butter

3 Tablespoons cream

2 Teaspoons of seeded mustard

Salt and Pepper

Shredded cabbage (as much as you require)

1 Bacon Rasher chopped or small piece of speck finely chopped

2 Teaspoons fennel seeds

2 Capsicums

250g Fresh Ricotta

Chopped Thyme

Chopped Parsley

1 small chillie, chopped

2 pieces of sun-dried tomato, chopped

4 green or black olives,pits removed and chopped

1 slice hot salami, chopped

Method

For the pork fillet, slice on the diagonal about 1inch wide.

Heat the butter and oil in a frypan, then cook the pork, turning when brown.

Add the mustard and cream and combine.

Season with salt and pepper.

Serve the pork and pour the sauce over it.

It is that easy.

Preheat Oven to 180 degrees  Celsius

Combine cheese and all other ingredients in a small bowl, mix to combine.

Cut capsicums in half and remove seeds and membrane, spoon cheese mixture into capsicums.

Bake for 20 minutes or until capsicums are soft.

In a separate pan fry bacon/speck until crunchy, add the shredded cabbage and fennel, cook only for about 3 minutes so there is still some crunch, add fennel seeds, season with salt and pepper.

Mamma Marmalade

Chicken salad with Asian dressing

Needing something light, zingy and super tasty? This salad is easy to prepare but looks and tastes amazing.

Ingredients

200g Precooked cold chicken thigh fillets (grilled chicken with spice rub)
200g washed and dried baby spinach leaves
2 chillies sliced finely
1 large garlic clove finely sliced
1 Teaspoon Sesame Oil
small knob of fresh turmeric, galangal and ginger all grated
2 Teaspoons fish sauce
1 Tablespoon of home made chilli jam or good quality store bought (I used Bunny Chow Down Chilli and Garlic chutney)
2 Tablespoons chopped peanuts
1 Lime
2 Kaffir lime leaves finely shredded

Method

Gently heat the sesame oil in a small saucepan, fry the garlic slices and remove with a slotted spoon when golden,
Tip all the grated turmeric, galangal and ginger into the oil and stir for 1-2 minutes. Remove from heat and set aside in a small glass mixing jug. Add chilli jam, fish sauce, juice of 1 lime the shredded Kaffir lime leaves to the jug, mix to combine.

Slice the chicken on an angle, arrange on a bed of baby spinach.
Pour the aromatic chilli jam sauce over the chicken.
Garnish with fried garlic slices, chopped peanuts and sliced chillies.

This dish is very versatile you can add any matching flavours you have on hand, including, fresh coriander, bean sprouts or sliced mango would be sensational.

Mamma Marmalde