Latin American style Rice

This is an interesting vegetarian recipe based on a Latin-American meal called Calabasitas. I've changed the recipe but it still has the same tasty combination of mild flavours, vegetables and a hint of spice!

Ingredients

4 cups cooked rice (or 1 1/2 cups uncooked rice)
2 zucchini, finely sliced
1 large red capsicum, cut into quarters and finely sliced
1 brown onion, cut into quarters and finely sliced, or 1 bunch spring onions
190g tin champignons pieces and stems, or a handful of fresh mushrooms finely sliced
1 avocado chopped into squares
1/2 cup shredded cheese (ideally swiss or similar mild cheese, but any will be ok)
1 teaspoon Outback Pride Tanami Fire
1 tbsp olive oil
1 tbsp butter


Step One


Melt the butter and oil in a saucepan over medium-high heat. Saute the onion, capsicum and zucchini until soft.

Step Two

Meanwhile, reheat or cook the rice.

Step Three


In a separate bowl, combine the avocado, cheese and Tanami Fire.

Step Four

Remove the saucepan from the heat and stir in the cheese mixture. Quickly add the cooked rice and stir to combine with the vegetables and cheese. Serve with a little extra cheese and a sprinkle of Tanami Fire.

Broccoli and Salmon Pizza

Homemade pizza on Turkish bread has put us off takeaway pizza! This combo is our favourite, and Ash, our 2-year-old, loves it so much he eats almost as much as me :)

Ingredients

1 small head broccoli
1 loaf pre-made turkish bread
1 tablespoon tomato paste per section (so, 6 altogether)
Optional - 1 diced tomato, or 2 tablespoons tinned chopped tomato
2 teaspoons Outback Pride Seafood Sprinkle
1/2 large spanish onion, finely sliced (alternatively use chopped spring onion)
100gm smoked salmon, sliced into strips
1 cup light tasty cheese, mozzarella, or a combination of the two
Japanese sushi mayonnaise, or other creamy mayo (aioli, for instance)

Step One

Cut broccoli into small florets. Place in bowl with a touch of water, cover, and microwave on high for 3 minutes.

Step Two

Cut the turkish bread loaf into thirds, before cutting each piece into two halves (top and bottom half of the bread) If you are using turkish bread rolls, simply cut each in half. Spread 1 tablespoon tomato paste on each piece. Scatter diced tomato over all the pieces. This can be sparing, it simply adds an extra freshness.

Step Three


Distribute 3/4 of the cheese over all the pieces. Repeat with onion and smoked salmon. Sprinkle them with the seafood sprinkle.

Step Four

Take the lightly cooked broccoli and distribute among the pieces of pizza. Top with the remaining grated cheese, and bake in a moderate oven (180) for about 20 minutes.

Step Five


Cut each piece into small squares, and top each piece with a squirt of japanese mayo. Enjoy!


OTHER IDEAS

There are a variety of native herbs that would be fantastic on different kinds of pizzas - try Native Basil on a Supreme (the lot) style pizza, for instance, or Native Thyme on a chicken pizza. Tanami Fire is great for adding some if you like your flavours spicy, and the above recipe is an example of Seafood Sprinkle over any fish or seafood oriented pizza - try it with a garlic prawn topping sometime, it is too yum!

Vegetable Salmon Mornay

We have a thing with mornay recipes, where my husband and I make them together, or swap who plays the role of chef. The ingredients constantly change depending on what we have around the place, but Ben was certain that this particular version was one of the best ever - thanks to the tasty addition of native herbs, I'm sure!

Ingredients

2 onions, diced
50gms butter
2 stalks celery, finely sliced
1/2 broccoli head, finely chopped
2 tbsp plain flour
2 cups milk
1 x 300gm tin creamed corn
1 x 415gm tin pink salmon
1/2 cup frozen peas
1 cup grated cheese
2 teaspoons Mountain Pepper Flakes
1 teaspoon Sea Parsley
Sea salt & cracked pepper, to serve


Step One

Saute the vegetables in the butter, adding more if necessary, until soft.

Step Two

Add the flour to the vegetable / butter mix, stirring to absorb the butter. Slowly add milk, stirring the whole time so as to avoid creating lumps in the sauce. Bring to the boil, and then reduce to a simmer.

Step Three

One at a time, add the corn, peas and salmon to the sauce. Stir the cheese in until it melts and blends in, add the herbs and let the sauce simmer until it thickens. Season to taste, and serve over rice.

Kangaroo and Kutjera Stroganoff

The meat I use for this recipe is Macro Meats' herb and garlic kangaroo steaks (I slice or dice them), but I imagine you could use beef or veal or whatever if you like. Just keep in mind that the marinade affects the flavour, so I have no idea what it would taste like with an alternative meat! If anyone tries it, please let me know :)

Only taking about 20 minutes to whip up, this is a great weeknight meal.

Ingredients

2 tbsp butter / dairy spread
2 small onions (or 1 large), diced
3 teaspoons ground Kutjera
1 teaspoon paprika (mild, I used Hungarian this time, but whatever you have handy)
1/3 cup plain flour
Approx 400gm kangaroo steak in herb & garlic, diced or cut into strips
220gm tin of mushrooms in butter sauce
1 cup water
1 teaspoon Mountain Pepper Flakes or Ground Mountain Pepper
3 tbsp tomato paste
1 tbsp sour cream

Step 1

Using a large saucepan or medium frypan, saute onion in half the butter until soft and slightly translucent. Scoop the onions out with a slotted spoon, leaving any remaining butter behind. Set aside.

Step 2

Combine the plain flour with the paprika and ground kutjera. Thoroughly coat the pieces of meat with the flour mixture. Melt the remaining butter in the saucepan before adding the floured meat, and brown all over.

Step 3

Add the tin of Mushroom in Butter Sauce and the cup of water. Return the onion to the saucepan, and stir in the tomato paste. Add the Mountain Pepper Flakes, and simmer for approximately 10 minutes.

Step 4

Stir the sour cream through the sauce, and remove from heat. Season to taste with sea salt and cracked black pepper. Serve alongside basmati rice and steamed greens, such as broccoli or green beans. Optional extra: sprinkle a bit of Sea Parsley over the stroganoff.

Pan-Fried Fish and Seafood

This one of our regular dinners during the Summer months. Floured and pan-fried fish is quick and easy to prepare, makes a light meal for a hot day and is perfect to serve with a healthy salad.

Ingredients

Approximately 500gm fish fillets (such as flake, basa, snapper, etc)
200gm shelled green prawns (I buy these frozen)
1 calamari tube, sliced into 1cm rings
1 cup plain flour
1 teaspoon lemon myrtle flakes or ground lemon myrtle
2 teaspoons sea parsley
Cracked black pepper or mountain pepper flakes, to season
Olive oil



Step 1

Mix the flour and native herbs. These quantities are approximate - vary the amounts of flour and herbs depending on the actual amount of fish or seafood you have.

Step 2

Toss the fish, prawns and calamari in the flour mixture. Heat 1cm of oil in a pan over medium-high heat.

Step 3

Lightly shallow-fry the fish and seafood in batches until lightly golden and cooked through. Drain on paper towels before serving with salad.


OTHER IDEAS

This is another recipe where the herbs are easy to vary, depending on what you have on hand. I chose herbs from the Outback Cafe herb range found in Safeway supermarkets, but the Outback Pride range also has a few suitable herb mixes.

Seafood Sprinkle makes it easy, as this mix is designed for use with fish and seafood dishes. You could also try Desert Flakes for a different flavour.