RECIPES AND IDEAS

Here are some of our favourite tukka recipes

CHICKEN AND WATTLESEED CURRY  

Ingredients;      

Chicken pieces

        2 Tablespoons Olive oil

        1 Brown onion finely diced

        3-4 Cloves garlic-finely chopped

        2 Dessertspoons curry powder

        3 Tablespoons roasted ground wattleseed

        1 Teaspoon lemon myrtle spice

        1 Tablespoon chicken stock powder

         ½ bunch coriander stems-chopped

        3-4 Red chillies-split

        200ml Coconut cream

        400ml Coconut milk

        Juice of one lime

Method;

Gently brown chicken pieces in olive oil over medium heat. Remove chicken and keep warm. Add onion, garlic, curry powder, wattleseed, lemon myrtle, coriander and chillies. Simmer gently 3 minutes. Add coconut cream, coconut milk, chicken stock powder and lime juice. Simmer gently uncovered until tender-about 30 minutes. Serve with steamed rice.

AKUDJURA & CHILLI SALSA

Ingredients:

¼ cup white vinegar

1 teaspoon salt

1 tablespoon castor sugar

 3 small red chillies, finely chopped

 2 teaspoons ground Akudjura (bush tomato)

 10 large ripe tomatoes, finely chopped

 2 onions, finely chopped

 2 cloves garlic, chopped

 2 tablespoons olive oil

Method;      In a medium stainless steel saucepan, bring the vinegar, salt, sugar & chillies to the boil. Add the ground Akudjura and cook for 10 minutes on low heat. Combine tomatoes, onion & garlic in a large bowl. Add the vinegar mix from the saucepan and cover. Allow the salsa to sit for at least one hour to allow the flavours to infuse. Just before serving, drain off any excess liquid and stir through the olive oil.

BUNYA NUT PESTO

Ingredients:

100g Bunya Nuts, de-shelled

1 bunch Basil

50g Parmesan Cheese

1 clove garlic – finely chopped

200ml Macadamia Nut Oil

50ml Olive Oil

2 teaspoons ground Dorrigo Pepper

Method:      Gently heat the Dorrigo Pepper in 100ml of the Macadamia Oil. Finely chop Bunya Nuts and mix nuts with the garlic and the remaining Macadamia Nut Oil. Roughly chop Basil in a food processor or blender with the Olive Oil. Process for one minute, and then add the Bunya Nut mix and the Pepper mix. This works best if the oils are poured in a steady stream. Do not over-process. This should keep in the refrigerator for a week – if it lasts that long!

BUSH TUCKER MUFFINS

Ingredients:

2 ½ cups self-raising flour

90g butter

1 cup castor sugar

1¼ cups milk

 1 egg

 ½ cup Akudjura (bush tomato spice)

 ½ cup roasted ground wattleseed

 1 tablespoon lemon myrtle spice

Method:      Sift flour into a large bowl and rub in butter. Stir in sugar, milk and eggs being careful not to over mix. Add Akudjura, wattleseed and lemon myrtle leaving a little of each to sprinkle on top. Spoon mixture into greased muffin trays. Dust with the spices. Bake in a moderate oven (180C) for 20 minutes.

QUICK AND EASY CROCODILE KEBABS

Ingredients:       400g Crocodile meat, in 2cm cubes

40ml Finger Lime juice  

200ml Chicken stock

30ml Honey

30g brown sugar

5g ginger, finely diced

30ml Olive Oil

10g Corn flour

Salt and pepper

8 skewers

Method:      1. Thread Crocodile meat onto skewers, place in flat dish, season with salt and pepper, pour finger lime juice over it and place in fridge for about an hour.

2. Remove kebabs and save the juice for the sauce. Heat oil in a frying pan and sauté crocodile for about 5 min, set aside and keep warm.

3. Combine lime juice, honey, brown sugar, ginger, chicken stock and corn flour in a saucepan.

4. Bring to the boil and reduce heat and simmer for 2 min. Place kebabs on a bed of rice, spoon sauce over and garnish with finger lime roe.

LEMON MYRTLE FETTUCINE WITH SEAFOOD SAUCE

Ingredients:

1 packet Lemon Myrtle Fettuccine

Macadamia, olive or Avocado oil

Pinch Mountain Pepper Leaf Spice

1Red capsicum finely sliced

 ½ cup chives

 ½ cup cream

  Pinch Lemon Myrtle Spice

 8 Green medium King Prawns – deveined with tails on

 10 cooked peeled school prawns

 6 Scallops OR USE A MARINARA MIX

 1 lemon

 1 Avocado

Method:      Cook fettuccine in boiling water as directed on packet.

Gently heat the Macadamia Oil, place king prawns and scallops in pan add cream and allow to reduce for 5 minutes. Add the mountain pepper, lemon myrtle spice & a pinch of salt. Squeeze the juice from ½ the lemon into the mix and stir. Bring to the boil for one minute, stirring all the time. When cream has thickened, add school prawns, chives and capsicum. Serve over drained fettuccine and garnish with a slice of avocado and fresh lemon myrtle leaves if available.

ORANGE PEPPEROO

  award winning recipe by Gus Donaghy

Ingredients;

4 Kangaroo fillets

1/3 cup Olive oil

1/4 cup Orange liqueur

¾ cup orange juice

1 clove Garlic crushed

3 Tablespoons Soy sauce

1 teaspoon whole Mountain pepper berries

1 Tablespoon Mountain pepper roughly cracked.

1xTablespoon butter

Cornflour for thickening

Kangaroo meat is lean, healthy and highly nutritious. It must be steeped in good quality oil prior to cooking to avoid moisture loss and greying.

Method;   Marinate Roo fillets in Olive oil, garlic and roughly cracked pepper overnight.(some discolouration normal) Pre-heat oven to 250c.

Seer and seal fillets in a very hot cast iron skillet for 30 seconds each side.

Place skillet immediately into oven (heated lid on) and reduce heat to 200c. Cook 8 minutes for medium.6 minutes rare.

Remove from oven & let rest in a warm position like oven door for 8 minutes.

Sauce; Melt butter in a small saucepan, add Orange liqueur and orange juice, whole pepper berries and soy sauce. Bring slowly to the boil, thicken with a little cornflour and water and simmer 3 minutes. Pour over Roo fillets. Serve with salad or steamed vegies.