Kutjera, Beef and Onion Pastries

Since we've been living in the United States, the kids have missed the Aussie bakery - where meat and vegie pies are aplenty, and make for an easy (and economical!) treat lunch. Happily, we have discovered piroshky, Russian pastries available from a nearby shopping center. I love the ones made with puff pastry, and was inspired to make my own native-Australian-flavoured puff-pastry pies at home.

These are somewhere between a pie and a pasty in form, and unlike typical Aussie pies are completely surrounded in puff pastry, rather than shortcrust. Much like my various sausage roll variations, using puff pastry sheets is both for simplicity and flavour - I adore the flakiness!

The beef mince here uses ground kutjera - or, bush tomato - as well as native pepper seasoning for a uniquely Australian twist. The thing I love about my native Australian pantry is that jars of herbs and spices are easy to take overseas, and last quite awhile in the cupboard. I brought the whole range of sealed jars over here with me, and have been enjoying using them in my home cooking.

Ingredients

500gm beef mince
2 medium onions
2 garlic cloves
1 tbsp ground cumin
2 tbsp Outback Pride Ground Kutjera
1/2 tbsp Outback Pride Native Pepper Seasoning
1/2 tsp paprika
1/2 tsp salt + more to taste, as necessary
2 tbsp olive oil
4 sheets puff pastry
2 eggs, beaten

Method

1. Mince the onion and garlic in a food processor or similar. Put the olive oil in a medium pan over medium heat. Add the onion mixture to the pan. Stir, cooking gently, for about 5 minutes or until onion is soft.

2. Add the cumin, kutjera, native pepper seasoning and paprika to the pan. Stir for 1 minute. Add the beef mince, and break up the meat thoroughly as it cooks. Reduce heat to low.

3. Season with salt, stir to combine and continue to cook the meat down. Taste the mixture and continue to season to taste. Simmer the meat mixture for about 10 minutes, and then remove from heat. Allow to cool.

4. Preheat oven to 200 degrees celsius. Cut each sheet of puff pastry into 4 pieces. One at a time, brush the square of pastry with egg and place 1/4 cup beef mixture carefully in the centre. Fold opposite corners of the pastry in to overlap in the middle, and press together. Fold the remaining two corners in, overlap the points of the corners in the centre, and press together the pastry edges to seal.

5. Place them on a baking tray with baking paper / parchment paper and brush each pie with the egg mixture to glaze. Bake for 20-25 minutes until golden. Serve with your favourite sauce or relish!

Makes 16 pastries

Native Pepper, Chicken and Veg Sausage Rolls

These mini sausage rolls were a big hit for dinner a few weeks ago! With plenty of hidden vegies and some fantastic native flavours, I was thrilled that the kids were happily munching away, and I was able to whip them up with ingredients I had in the freezer and pantry.

I served them up with Outback Pride's Lemon Myrtle and Chilli Sauce on the side.

INGREDIENTS

500gm chicken mince
1 tin lentils
2 stalks celery
1 onion
3 carrots
2 cloves garlic, crushed
5-6 sheets frozen puff pastry, thawed
1 tablespoon Outback Pride Native Pepper Seasoning
1 teaspoon dried Sage Leaves
1 egg, beaten, for glazing

METHOD

Preheat your oven to about 200 degrees celsius. Mince the celery, onion, carrots and garlic together in a food processor. Stir in the drained tin of lentils and the chicken mince. Add the dried sage and Native Pepper Seasoning, and combine well.

Cut each piece of puff pastry in half, and spread a 'sausage' of filling along one of the pieces. Fold one side of the pastry over the filling, and then moisten the edge of the other side before folding it over and gently pressing together to join. Cut into four pieces. Repeat with the other half of the puff pastry sheet, and then with the rest of the pastry sheets, until the filling has been used up.

Place the mini sausage rolls on baking trays lined with baking paper, seam side down. Use a pastry brush to glaze the tops of the sausage rolls with beaten egg. You may like to sprinkle a little extra Native Pepper Seasoning on top. Pop the trays into the oven and cook until the pastry is golden and the meat is cooked through, approximately 15-20 minutes.

Serve with your favourite native sauce.

Makes about 40 mini sausage rolls.

Fennel, Goat Cheese and Native Pepperleaf Salad

While simple, this is a tasty warm salad that is easily adaptable depending on the ingredients you have on hand. You can swap out - or add to - the fennel for another veg that suits grilling, such as pumpkin. There's also room for additional ingredients, if you'd like to turn it into a more substantial meal.

Garnishing in this way is also a great method of becoming familiar with the flavours of native herbs and spices.

Ingredients

2 bulbs fennel, chopped into wedges

Extra virgin olive oil

Rocket or mixed salad leaves

Meredith Dairy goat cheese

2 teaspoons dried native pepper flakes

Step One

Heat a grill pan or bbq grill on high for five minutes, then brush with olive oil. Place the wedges of fennel bulb evenly across the grill. Reduce the heat to medium.

If you are using a grill pan on your stove top, you can speed up the cooking time by pouring in a half cup of water to steam the fennel at the same time. Turn the heat back up to high for this method.

Step Two

Turn the fennel over to chargrill the other side. Prepare the salad leaves on a plate, and then add the warm chargrilled fennel wedges.

Step Three

Crumble goat cheese across the salad, and then sprinkle with the native pepperleaf flakes. Serve immediately. As you eat the warmth from the fennel will melt the goat cheese into a dressing. Serves 4-6 as a side.

Native Pepper and Leek Carbonara

Technically, this isn't a carbonara sauce. It's been hacked and rearranged and added to, so that the Italian reference is a bit upside down. Apparently, a carbonara shouldn't have cream. This one does. And I've added leek, because it's so nice, and a few mushrooms to increase the veg content.

That said, adding Native Pepper Seasoning to a more traditional carbonara would also be awesome!

Ingredients

Penne, to serve 4
5 eggs
300ml cream
4 rashers bacon, cut into small strips
1 leek, halved and finely sliced
A handful of mushrooms, halved and sliced
1 cup grated or shredded parmesan cheese
1 tsp Native Pepper Seasoning, plus extra to garnish
Salt, to taste

Method

Add the penne to a large saucepan of boiling water. After 1 minute, stir to separate the pasta and leave to cook a further 12 minutes or so.

Meanwhile, in a frying pan over medium heat, fry up the bacon pieces. When a bit of the fat from the bacon has started to grease the pan, add the leek and cook, stirring, until it begins to soften. Add the mushrooms and cook until soft.

In a bowl, whisk the eggs with the cream, Native Pepper Seasoning and salt. Add the parmesan and combine.

Drain the pasta and return it to the saucepan. Add the cream and egg sauce, and stir through the hot pasta. Add the leek and bacon mixture. Serve with an extra sprinkling of Native Pepper Seasoning on top.

Easy Cheesy Margharita with Saltbush

I make these as an afternoon snack for the kids sometimes, they are quick, easy, healthy and yum! They also make a good light meal, and pizzas are a fun way to try out different native flavours.

This recipe makes enough for a snack, 2 tortilla pizzas, but can easily be multiplied to make more.


1 wholemeal tortillas
2 large tomatoes
1/3 cup grated cheese
1 1/2 tablespoons tomato paste
2 shakes of Saltbush Flakes
1 shake of Native Pepper Seasoning

Preheat oven to 200 degrees celsius.

Spread tomato paste lightly over the tortillas. Sprinkle grated cheese evenly on top.

Slice the tomatoes and place the slices all over the tortilla bases.

Sprinkle with the native herbs. Bake for 10-15 minutes.

Note: Let the pizzas cool down before serving to kidlets, the tomato gets really hot!

My favourite native pepper stuffing

I have a vastly unreasonable love of stuffing. OK, not all stuffing. But yummy, creative stuffings. I don't even eat a lot of bread normally, but whizz it up and make a stuffing - ooh, tasty! My daughter has also cottoned on to the delicious tastiness of this stuffing recipe and will request spoonfuls as her reward for eating her vegetables ;)

Roast chicken features in our home at least once every couple of weeks, and this is my favourite stuffing recipe. That I made up. Because I love the things that are in it, so it was bound to be good. And it totally is!

It's hard to photograph stuffing and make it look appealing though. Just a little disclaimer there.

Make this while your oven is pre-heating for the roast.

Ingredients

1 tbsp extra virgin olive oil
1/4 cup pistachios (natural, not salted),
2 rashers bacon, diced
1 brown onion, quartered and sliced thinly
1 cup breadcrumbs (I just throw whatever I have in the food processor - this one used pita bread)
1 tsp Outback Pride Desert Flakes
1/2 tsp Outback Pride Native Pepper Seasoning
1/4 cup water, or enough to combine

Method

1. Heat the oil in a medium saucepan over medium heat. Add the bacon and onion and cook until onion is clear and bacon slightly crispy.

2. Turn off the heat and throw into the saucepan your breadcrumbs, pistachios, Native Pepper and Desert Flakes. Stir well, and then add enough water to combine it well, so that it sticks together when pressed with a spoon.

3. After patting the chicken cavity dry with a paper towel, squish the stuffing in. If there is too much or inside the chook isn't your stuffing style, you can also wrap it in aluminium foil and cook to one side of your roast. When your roast is done, spoon out the yummy stuffing and enjoy!

Chicken Lasagna with Native Thyme

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.

Roast Veg and Native Pepper Frittata

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.

Native Thyme and Lemon Myrtle Chicken Casserole

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

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

Turkey, Quandong & Chilli Sausage Rolls

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.

Guacamole

This easy, tasty dip is a great warm-weather treat with vegetable sticks, turkish bread or corn chips. Also fantastic on nachos or served on top of baked enchiladas! I love the touch of chilli flavour from Tanami Fire, but if you prefer a peppery touch rather, try the new Native Pepper Seasoning instead.

Ingredients

2 ripe avocadoes
1/4 cup natural yoghurt
1/4 or 1/2 teaspoon Tanami Fire
1/4 teaspoon crushed garlic
Salt to taste

Method

Use a fork to mash the avocado and combine with the remaining ingredients. Serve!