Smoked Salmon Lemon Myrtle Fettucine

I just love the Outback Pride pasta range, and the Lemon Myrtle Fettucine is a favourite to accompany seafood-ish sauces. Wattleseed Fettucine is gorgeous with creamy sauces of any description. The Saltbush and Native Pepper Fettucines go with anything, and the Bush Tomato Fettucine is the ideal base for a rich ragu.

This one is a recipe I created many years ago that I've given a native twist. If you use regular pasta instead, the same recipe would benefit from an extra 1/2 tsp of Lemon Myrtle Flakes to compensate.

Ingredients

1 250g packet Outback Pride Lemon Myrtle Fettucine
1 bunch spring onions, white part sliced finely
1 clove garlic, chopped finely
2 tsp extra virgin olive oil
100g smoked salmon, sliced
200ml low fat cream, or evaporated milk
1 tsp Outback Pride Seafood Sprinkle
2 tbsp tomato paste
Cracked black pepper, to taste
Shaved parmesan, to serve

Step One

Boil 3 litres of salted water. Add pasta.

Step Two

Heat the oil over medium-high heat in a non-stick frying pan. Add the garlic and cook, stirring, for 1 minute. Add the spring onions and cook, stirring, until softened.

Step Three

Pour in the cream or evaporated milk. Add tomato paste and seafood sprinkle, stir to combine. Reduce heat and simmer for a couple of minutes before adding the smoked salmon. Add pepper to taste.

Step Four

Drain cooked fettucine and combine with sauce. Serve topped with shaved parmesan.

Serves 3.

Pan-Fried Fish with Lemon Myrtle & Chilli Sauce

This is more of a serving suggestion than a recipe, really. The ingredients for the rice can vary depending on what you have on hand, and the fish can be whatever is available to you. Either way, the end result is a tasty home-cooked meal, with a delicious native twist!
Note: this is a newer sauce that has not yet been added to the Outback Pride website, but will be online when the website is upgraded in May.

Ingredients

4 small or 2 large white fish fillets, such as Blue Grenadier or Snapper
1/2 cup plain flour
2 teaspoons Outback Pride Seafood Sprinkle (optional)
3 cups cooked basmati rice
1 onion, finely chopped
1 carrot, finely sliced on the diagonal
1/2 red capsicum, quartered and finely sliced
1/2 cup Outback Pride Lemon Myrtle and Chilli Sauce
Extra virgin olive oil

Step One
Heat a splash of olive oil in a medium saucepan over medium-high heat. Saute onion for a few minutes until it begins to soften. Add the carrots and capsicum, and saute all vegetables until soft. Stir in the cooked rice, and reduce heat to low. Stir regularly as the rice heats through.

Step Two

Mix the flour and Outback Pride Seafood Sprinkle, and toss your fish fillets in the flour mix. These quantities are approximate - vary the amounts of flour and herbs depending on what you need to cover your fish, and the strength of herb flavour you desire. For this recipe it is also fine to leave the herbs out altogether, though I think they add a lovely flavour.

Heat a generous splash of extra-virgin olive oil in a frypan over medium-high. Add fish fillets and cook on each side until lightly golden and cooked through. Remove from the pan and drain on paper towels.

Step Three
Pour the Outback Pride Lemon Myrtle and Chilli Sauce into the frying pan with the pan juices. Stir quickly to heat the sauce through.

Step Four

Distribute the rice between dinner plates and top with the fish fillets. Pour the sauce over and serve.

Serves 2-3.

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.

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!