Dairy-Free Wattleseed and Banana Bread

This recipe has been coverted from a Banana Bread recipe found on www.taste.com.au - the addition of wattleseed is an interesting and tasty variation. My version is also dairy-free, but I've listed the standard dairy ingredients as well - they taste just as good if you have no dietary reason to avoid milk products!

Ingredients

Melted dairy-free spread (such as Nuttelex), to grease - alternatively, use butter or a dairy spread
1 3/4 cup self-raising flour
1/4 cup plain flour
1 tsp ground cinnamon
2/3 cup (firmly packed) brown sugar
2 tbsp Outback Pride Ground Wattleseed
1/2 cup lite soy milk (or low fat cow's milk)
2 eggs, lightly whisked
50g dairy-free spread (or butter), melted, cooled
2 overripe medium bananas, mashed


Step One

Preheat oven to 180 degrees centigrade. Brush a loaf pan with dairy-free spread to grease. Line the base and long sides with baking paper, allowing sides to overhang.

Step Two
Sift the combined flours, Ground Wattleseed and cinnamon into a large bowl. Stir in the sugar. Make a well in the centre. Combine the soy milk, egg, dairy-free spread and banana in a bowl. Add the mix mixture to the flour mixture and stir until only just combined. Spoon into the prepared pan and smooth the surface.

Step Three
Bake in oven for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 5 minutes to cool before turning out to cool completely on a wire rack. Cut into slices and serve. Also delicious lightly toasted before serving with butter or dairy-free spread!

Steamed Mussels with Native Herbs and Tomato

Mmm I love mussels :) They are cheap compared to other shellfish and seafood in general, easy and quick to prepare, and so tasty! As you can tell from the various serving suggestions, this can be quite a versatile dish as well.

Ingredients

1 tbsp olive oil
1 tbsp minced garlic
1 onion, chopped
1/2 red capsicum, finely sliced
1/4 cup white wine
1 400g tin diced tomatoes
1 tbsp Outback Pride Seafood Sprinkle
Approximately 1kg fresh mussels, in shell, cleaned and debearded
Pasta, rice, or salad and crusty bread, to serve

Step One

Heat olive oil in large saucepan, over medium-high heat. Add garlic and onion, and saute for a few minutes. Add capsicum and cook until all vegetables have softened. I would also recommend adding some chopped celery with the onion, though I didn't have any this time that I made it!

Step Two

Add wine to pan, bring to boil and reduce. Add the tin of tomatoes, bring to a boil, reduce heat slightly.

Step Three
Add mussels to the pan, along with the Seafood Sprinkle, and then cover the pan with a tight fitting lid.

Step Four

Steam the mussels until they have all opened, shaking the pan from side to side every now and then to move them around. Discard any unopened mussels.

Step Five

Serve in large bowls over pasta or rice. Alternatively, serve in bowls on their own with a green salad and crusty bread on the side.

Native Summer Meatballs

This recipe is a native interpretation of Nigella Lawson's recipe for 'Summer Meatballs' and a fave in our family. It reheats well, and is great for the kids - my two love it, and there are plenty of hidden vegies in the sauce! This recipe serves 6.

Ingredients

1 onion, peeled, roughly chopped
2 garlic cloves, peeled
1 celery stalk, roughly chopped
1 carrot, peeled, roughly chopped
1 teaspoon Ground Lemon Myrtle
1/4 cup olive oil
20g butter
1 tsp caster sugar
3 cups - 750ml - tomato passata (tomato puree)
1/2 cup milk
1/4 cup pine nuts, toasted
Steamed basmati rice, to serve

Meatballs Ingredients

500gm kangaroo mince
3 tablespoons breadcrumbs, approximately
1 garlic clove, minced
1 beaten egg
1/2 cup shredded or grated parmesan
1 tablespoon Native Thyme
1 teaspoon Saltbush Flakes


Step One


Process the onion, garlic, celery and Ground Lemon Myrtle in a food processor until mushy. Heat the oil and butter in a large saucepan over medium-low heat, then add the processed vegies with a sprinkling of salt to stop them browning. Cook gently for about 10 minutes or until they soften.

Step Two

Add sugar and passata to the pan, with 2 cups water. Cover and cook gently for about 15 minutes. Uncover and add the milk, gently cooking for a further 15 minutes before adding the meatballs.

Step Three


In the meantime, place all the meatball ingredients in a large bowl and mix together very thoroughly. Take rounded teaspoonfuls of meatball mixture and roll them gently into balls with your hands. Place to one side until all the meatballs are formed. When your sauce is ready, add the meatballs to the simmering pan. Give the pan a quick shake to make room for more meatballs as you drop in each batch.

Step Four

Partially cover the pan with a lid, and simmer the meatballs and sauce over medium-low heat for 20-25 minutes or until the meatballs are cooked through. Serve the steamed basmati rice among bowls and top with the sauce and meatballs. Sprinkle with toasted pine nuts and extra parmesan if desired.