-=> Quoting Howie Coombe to All <=-

 HC> Iam particularly looking for uses for Lemon Myrtle, anyone?

Most of the info I have is from other Australians. Not surprsingly, I've
never seen it here in Canada.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Myrtle (Backhousia Citiodora)
 Categories: Wild, Australian, Info, Spice
      Yield: 1 info file
 
           LEMON MYRTLE
           Backhousia citiodora
 
  Lemon myrtle ground is probably one of the most successful bush foods
  to be incorporated into professional and domestic cookery. The lemon
  myrtle grows in semi tropical and tropical rain forests and is the leaf
  of a beautiful rain forest tree. The flavour of this remarkable leaf is
  that of lemon, lime and lemon grass. Use with all fish, seafood and
  white meats and vegetables. Make a lemon myrtle dressing, lemon myrtle
  beurre blanc, lemon myrtle mousse or lemon myrtle sorbet. Sprinkle on
  meats and fish before grilling or over vegetables after steaming.
  Flavour butter or oil.

  From: Http://Www.Robins.Net.Au/Glossary
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: CARPACCIO-STYLE EMU
 Categories: Game, Poultry, Australian
      Yield: 4 servings
 
      1 kg Emu
     40 g  Sea salt; coarse
      1 tb Pepperberries; rough chop
      2    Lemon myrtle leaves
    150 ml Brandy
 
  Carpaccio is a raw meat cured by means of salt & air drying, Marcel
  Bouvier recommends drum fillets for this recipe.
  
  Trim the emu meat of any sinew & wipe dry. Rub the salt, pepperberries
  & leaves into the meat & store in a container in the refrigerator for
  a week, turning it every 24 hours. Remove the meat from the container.
  Discard the juices.
  
  Put a cake rack inside a clean container, place the meat on the cake
  rack & put another cake rack on top of the meat [so that the meat is
  sandwiched between the two racks]. Put a heavy weight on top of the
  uppermost rack. Refrigerate & leave the meat for a week. Discard the
  juices.
  
  Place the cured meat in a wire-mesh fish griller & allow it to dry in
  a well-ventilated, fly-screened area for a minimum of 10 days.
  
  From: TUKKA - REAL AUSTRALIAN FOOD By: JEAN-PAUL BRUNETEAU
  From: Kevin Jcjd Symons               Date: 12-08-02
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emu Medallions W' Sweet Lemon Myrtle Chilli/damper Balls
 Categories: Australian, Game, Poultry, Sauces, Chilies
      Yield: 4 Servings
 
    500 g  Flour
      1 ts Salt
      1 ts Bicarbonate of soda
      2 tb Butter,
           -grated.
    300 ml Milk
      2 ts Butter, grated.
      2 ts Oil
      8    Emu medallions
           Sweet Lemon Myrtle Chilli
           -Sauce*


  * Available from AUSTRALIAN NATIVE PRODUCE INDUSTRIES P/L
  - RED OCHRE PRODUCE -
 
  To make the damper- sift flour, salt and soda into a large bowl. Rub
  grated butter into flour mix. Pour in milk and knead the dough into 6
  balls. In preparation for rolling, dust the balls with flour.
  
  Roll damper doug into 3cm diameter balls.
  
  Place on greased and floured baking sheet and brush with a little
  milk. Bake for 25 to 30 minutes at 220^C. The damper looks and tastes
  better if you baste with extra milk during cooking.
  
  Five minutes before damper is ready, heat butter and oil and quickly
  sear medallions in pan or wok until brown. Place the meat in oven with
  damper and rest it for 2 minutes. Take emu from the oven and rest it
  for 5 minutes.
  
  Serve emu medallions with sweet lemon myrtle chilli sauce and a damper
  ball. It is a good idea to have plenty of butter on the table. When
  guests break open their damper ball, it is great to be able to spread
  the butter thickly enough so it melts out on their plate. Serves 4.
  
  from A TASTE OF AUSTRALIA
  by JOY ROSS & ALISTAIR PUNSHON
  From: Kevin Jcjd Symons               Date: 19 Mar 98
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spatchcock Marinated in Chilli, Lime & Ginger
 Categories: Australian, Poultry, Marinades
      Yield: 4 Servings
 
      4    Spatchcocks
      2    Limes, juice of...
      1 ts Ginger, green,
           -crushed.
    1/2 c  Chilli sauce, sweet
      1 c  Sherry, sweet
    1/2 c  Sugar, castor,
           -[* 1]
    1/2 c  Oil, olive
    1/2 c  Vinegar, rice wine
    1/2 ts Oil, mustard
      2 c  Stock, chicken
      1    Bok choy, bunch of...
    1/2    Wom bok
      1    Chinese spinach, bunch of..
    375 ml Champagne
      8    Lemon myrtle leaves
    150 g  Butter
      2 tb Sugar, castor [* 2]
      4    Rice paper, round sheets of
 
  Fillet the spatchcock, removing the breastbone, leaving 4 portions
  from each bird. Mix the lime juice, crushed ginger, chilli sauce,
  sherry, castor sugar [* 1] and olive oil together and marinade the
  spatchcocks in this for at least 2 hours.
  
  Lightly grease a griddle pan with olive oil and heat well. Drain the
  spatchcocks and cook the pieces on each side until lightly browned.
  Place in an ovenproof dish and continue cooking in a moderate oven
  until the juices run clear.
  
  Meanwhile, make a poaching mixture of rice wine vinegar, mustard oil
  and chicken stock. Quarter the bok choy. Poach in this liquid until
  the leaves have wilted. Cut the Chinese spinach into 10cm lengths and
  poach. Shred the wom bok and lightly poach also.
  
  In a frying pan place the champagne and lemon myrtle leaves, and
  reduce by half. Remove the leaves and add the butter, sugar [* 2] and
  1/2 a cup of spatchcock marinade [strained]. Return the beurre blanc
  to the heat until it bubbles.
  
  To assemble the dish, fry the rice paper until it is fully expanded,
  place the bok choy on plates followed by the Chinese spinach and
  shredded wom bok.  Cover with the rice paper, then arrange the
  spatchcock pieces on top of the rice paper. Pour over the beurre blanc
  and serve with steamed vegetables.
  
  from the menu of TALGAI HOMESTEAD, Darling Downs, Queensland,
  Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20
  Alfred St, Milsons Point, 2061, NSW, Australia
  
  From: Kevin Jcjd Symons               Date: 25 Feb 98
 
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Cheers,

YK Jim


... If the meek inherit the earth how hard will it be to get it back?
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