WARRIGAL GREENS AND DESERT LIME PESTO

warrigal green

250g warrigal greens, leaves picked, reserve baby leaves for garnish

1 large handful sea parsley leaves and stalks, roughly chopped, reserve a few leaves for garnish

juice of 3 lemons

250ml (1 cup) extra virgin olive oil, plus extra to cover

200g macadamias

approx 30 desert limes, plus a few halved limes for garnish

4 cloves garlic, peeled

salt flakes and cracked black pepper

60g (3/4 cup) grated parmesan

Yield: approx 750g of pesto

  • Blanch the warrigal greens in a large saucepan of boiling water for 1 minute, then rinse them in cold water. Drain well and squeeze out excess liquid.
  • Roughly chop the blanched grees and the sea parsley and place them in a food processor with the lemon juice and a little olive oil. Blend until the greens are roughly pureed. Add the macadamias, limes and garlic and continue to blend until the mixture looks like crunchy peanut butter.
  • Continue blending slowly while drizzling in the remaining olive oil until you have a coarse pesto, then season to taste with salt and pepper. Add the parmesan and pulse to blend through, then check the seasoning.
  • Transfer the pesto to sterilised jars. Let settle to remove air bubbles, cover with olive oil and refrigerate up to 3 months.

(recipe courtesy of Simon Bryant in John Newton's, The Oldest Foods on Earth, 2016, pp. 76-78)

 

BRAISED WALLABY SHANKS WITH OLIVES AND BUSH TOMATO

Braised-Wallaby-Shanks.jpg

SERVES 4

8 small wallaby shanks

1/2 cup flour for dusting

2 dspn extra virgin olive oil

1 dspn butter

1 large carrot, peeled

1 large celery stick

100g kalamata olives, pitted

4 garlic cloves, peeled

1 large onion, peeled

1 cup (250ml) red wine

1 litre beef stock

500ml tomato passata or puree

1 tsp dried wild thyme (or a few sprigs of fresh)

1 tsp pepper leaf (or black pepper)

1 tsp sea salt

2 bay leaves

35g kutjera (bush tomatoes), chopped coarsely (3-8 mm pieces)

2 tbsp sea parsley, chopped

  • Dust the shanks with flour and brown all over in the oil/butter in a braising pan.
  • Cut the carrot and celery into large (2cm) pieces. Add to the pot, and brown for a  few minutes, to caramelise them lightly.
  • Add the remaining ingredients to the pan. Cover and bring to the boil.
  • Simmer very gently for approximately 1.5 - 2 hours, until the shanks are quite tender, almost falling off the bone. The sauce may need a little reduction to thicken, if desired.
  • Serve with: mashed potato; polenta; pureed garlic cauliflower; or risotto. Garnish with sea parsley.

(recipe courtesy of Andrew Fielke in John Newton's The Oldest Foods on Earth, 2016, pp. 170-171)

MUNTRIE BERRY JELLY SLICE

BASE

1 packet of plain sweet biscuits

170g melted butter

FILLING

1 x 400ml tin condensed milk

Juice of 2 lemons

3 level teaspoons of gelatine

¼ cup boiling water

TOPPING

500ml cranberry juice

1 sachet gelatine

250g muntrie berries

METHOD

Base: Mix crushed biscuits with the melted butter. Press firmly into a slab tin and place in the fridge until cold and set.

Filling: Mix the gelatine into the boiling water and stir until dissolved. In a medium bowl, blend condensed milk, lemon juice and gelatine mixture. Spread over the prepared base and refrigerate until set.

Topping: Simmer cranberry juice in a saucepan, then whisk in the gelatine until completely mixed. Allow to cool til room temperature. Place berries on the prepared base, then pour the jelly mix over the berries. Place in fridge to set, then cut into squares to serve.

(Recipe courtesy of Ricky North from Black Olive)