As Howie Coombe wrote to Jim Weller Re: AUSTRALIAN NATIVE HERBS 2
Kevin sat UTGT {at} 1030ore on a warm, shady 12th of February, 2003

Cooee Howie!!!

 > MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06, Title: Paperbark       
 > Barramundi Fillet,

 HC> Can this be Paperbark Chicken Fillet,? Im not a big fan of fish,
 HC> although i can handle Barra without too much trouble,.

The effect of the paperbark would not be as strong with the
chicken fillet, Howie. With the fish, the paperbark inbues a
delicate sweet, cardboard flavour. [A 'NICE' cardboard, that is]
It gives a delicate earthy flavour, which may not be as nice
with the modern supermarket chicken as with a home-bred/free-
range one.
 
 > 1 bn Lemongrass, 10 g Paperbark, 300 g Barramundi fillet, 60 g Pesto,      
 > basil, 1 pn Lemon myrtle, ground. 1 pn Native mint, ground. 1 pn Salt, sea,
 > 1 pn Pepperleaf, ground. 50 g Nuts, macadamia, crushed. 2 Lemon, wedges. 1 
 > Banana leaf, piece of,

 HC> Interesting collection of ingredients,.

Actually, I would like to try this with maybe a 'samphire' [the
salty 'sea-weed stuff'] pesto, or something native rather than the
basil pesto.
 
 > Season with sea salt and ground pepperleaf.
            
 HC> Aha, And maybe a little Macadamia oil?.

IIRC, I have only seen/tasted Macadamia oil once, and it is
rather subtle. I would rather use the oil in an accompanying
salad/vinaigrette.
 
 > Shape the crushed or roughly chopped macadamia nuts over the fish.

And make certain to use fresh nuts. I have come across several
stale/rancid ones.      

Cooee and Love,
Kevin...         XXXXXXXXXXX

        " The end of the world has been postponed for 35 days
               owing to the lack of UN trumpet players "
                        
... None speak falsely when there is none to hear.
___ Blue Wave/DOS v2.30 [NR]

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