Bush food recipes
Warrigal greens and macadamia salad
100g freshly picked warrigal greens
60-80g of macadamia nuts, coarsely chopped
10ml of macadamia oil
Blanch the warrigal greens for several minutes in boiling water and then drop into cold water. Remove and drain. Chop coarsely and gently combine the remaining ingredients. Serve warm or cold as an accompaniment to red or white meat.
2 Cups Quandongs (dried preferable)
1 Litre Water
1 Cup Sugar
¼ cup arrowroot or cornflour
250 grams shortcrust pastry
Simmer the quandongs, sugar and water until a sauce then add the arrowroot with a small amount of water until the mixture is that of a paste, allow the mixture to cool. Pre-heat the oven to 190° C. Line a pie tin with pastry, and fill with cool quandong mixture. Place a pastry top on with small breather holes, brush the surface with a mix of beaten egg and milk, sprinkle lightly with sugar and bake for 45 minutes. Serve hot with ice cream.
Bunya Nut Casserole
4 cups finely chopped and boiled Bunya Nuts
250 grams bacon rashers
2 medium onions
1 can peeled tomatoes
250 grams grated cheese
Salt and Pepper to taste
Using a medium size casserole dish place a layer of the Bunya Nuts on the base then add a layer of sliced tomatoes, then a layer of the bacon which you have lightly fried, then a layer of tomatoes. Repeat this process until you have used your ingredients and sprinkle on the grated cheese and cover the casserole. Cook in a pre-heated oven at approximately 200° C for approximately 1 hour, the last 15 minutes with the lid off.