MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Native Spiced Chicken Sausages on Kumara Mash Etc.
 Categories: Australian, Sausage, Chicken, Grill, Potatoes
      Yield: 4 Servings
 
      1 kg Chicken, minced.
    300 g  Pork fat, minced.
      1 tb Salt
    1/2 ts Mint, native, dried
    1/4 ts Pepper, Dorigo, ground.
      4    Lemon myrtle leaves,
           -finely chopped.
           Sausage casings
    329 g  Kumera, or sweet potato,
           -peeled and diced,
           Butter
           Salt
           Pepper
           Lemon juice
 
  Mix the minced chicken, pork fat, salt, mint, pepper and lemon myrtle
  well in a mixer for 10 minutes. Force into sausage skins, then rest
  overnight to allow the flavours to blend. If the sausage filler and
  skins are unavailable, the sausages can be rolled in plastic wrap [tie
  the ends tightly] and then poached, unwrapped and briefly grilled or
  pan fried to add colour.
  
  Boil the kumera in lightly salted water until tender. Drain well. Add
  the butter and cream the potatoes with a spoon, not a food processor.
  Add the salt, pepper and lemon juice. Keep warm until needed. Pan fry
  the sausages and serve with the kumera mash and BUSH TOMATO RELISH.
  
  Makes 12 sausages.
  
  from the menu of PICNICS AT FAIRHILL, Gold Coast, 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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paperbark Barramundi Fillet
 Categories: Australian, Fish, Fruits
      Yield: 2 Servings
 
      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
 
  Place the lemon grass sticks, approximately 12 to 15 pieces, on to
  damp paperbark. Place the barramundi fillet on the lemon grass and
  spread the pesto on the fish. Sprinkle lemon myrtle and native mint on
  the pesto. Season with sea salt and ground pepperleaf. Shape the
  crushed or roughly chopped macadamia nuts over the fish.
  
  Cook in a hot oven of approximately 180-190^C for about 12 minutes.
  When cooked place the whole piece on the serving plate with lemon
  wedges and appropriate garnishes.
  
  The paperbark will not burn in the oven as it has natural non-burning
  agents.

  from the menu of SAN SOLERO BAY, Cox Peninsula, Northern Territory,
  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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yabby Ravioli with Wild Lime and Shiitake
 Categories: shellfish, crayfish, pasta
      Yield: 5 Servings
 
MMMMM--------------------------RAVIOLI-------------------------------
     30    Yabbies; (5 portions)
    100 g  Leeks; julienne cut
    1/2    Wine glass of Vermouth
           Salt and pepper
     60    Wonton skins
           Egg white

MMMMM------------------LEMON MYRTLE CREAM SAUCE-----------------------
     50 g  Onion fine diced
           Butter
     70 ml Seafood stock
    150 ml Rhine Riesling
      1 l  Cream
  1 1/2 ts Ground Lemon myrtle

MMMMM--------------------------GARNISH-------------------------------
     15 sm Shiitake mushrooms
     30 sm Wild limes
           Butter
    1/2 ts sugar
      1 pn salt
 
  What Australians call crayfish (or crawfish, if you're from the
  South). They have some unique ones in Oz. The West Australian Marron
  is probably the most unique. It is black and very meaty. It is
  delicious, it has bigger claws, smaller tail section. Only the shell
  is black, the meat is pure white.
  
  This recipe was developed by Gerhard Rist from the Hotel Nikko Bali.
  He is now featuring an Australian menu in Bali as part of his
  international offerings.
  
  Drop the live yabbies into a large volume of boiling water to quickly
  kill them. Drain and transfer to iced water to chill totally. Remove
  the flesh from the tail and discard the alimentary canal. Saut‚ the
  julienne leek in a little butter, add the yabby tails and Vermouth.
  Toss frequently until all the liquid has evaporated and flavoured the
  yabbies which should be half cooked at this stage. Remove yabbies and
  leeks and set aside to cool. Place one yabby tail and a little of the
  leek onto a wonton wrapper. Brush the wrapper around the yabby with
  egg white and set another wonton skin on top of the yabby squeezing
  out any gaps. Using a round cutter, cut out a circle keeping the yabby
  in the centre or alternatively, leave square. Put aside under a damp
  tea towel until ready to cook.
  
  Lemon myrtle cream sauce: Saut‚ the onion in a little butter until
  soft. Add the stock and wine and reduce until nearly dry. Add the
  cream and reduce by half. Strain through a fine strainer, return to
  the pan and season to taste. Remove from heat, add the lemon myrtle
  and whisk in a little cold butter before serving.
  
  Garnish: Saut‚ the whole mushrooms and 6 small limes in a little
  butter. Add the sugar,salt and the remainder of the limes towards the
  end.
  
  To finish the dish, drop the ravioli into boiling salted water for 1
  1/2 to 2 minutes until the wonton skin edges are al dent‚. Drain and
  set in a ring on a plate. Pile saut‚ed mushrooms and limes in the
  centre of the ring and dress with the cream sauce. Top with a sprig of
  fresh herb.
  
  from : http:// www.bushtucker.com.au/glossary.htm
  Posted to FOODWINE Digest by Abbott
 
MMMMM

Cheers,

YK Jim


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