Search 1000s of Fact Sheets
Gardens
Pets
Lifestyle

Keywords

Subcategory

Keywords

Exact matches only

Subcategory

Keywords

Exact matches only

Subcategory

Quick Poll

When you strike pest problems in your garden, do you use

Any effective spray – not fussy about organic
Only organic sprays
No sprays whatsoever

ADVERTISEMENT.
In the Magazine

Citrus Flavour Recipes

Food, Health & Nutrition

Lemon myrtle fish cakes


This recipe is adapted from one which first appeared in the book, ‘Wild Lime’, by Juleigh Robins (published Allen & Unwin), which seems to be out of print at the moment, but your local library or secondhand bookstore might have it. This book is a superb reference on native bush foods, and is filled with interesting recipes. We’ve changed some ingredients and the method, but the results are still delicious.

1 kg firm fish fillets
1 clove garlic, crushed
1 small red onion, chopped
2 teaspoons dried and ground lemon myrtle
1 egg, lightly beaten
ground black pepper, to taste
juice 1 lemon
1/2 cup dried breadcrumbs
1/2 cup plain flour
1 teaspoon dried and ground lemon myrtle, extra
peanut oil, for frying

1. Put the fish fillets, garlic, onion, 2 teaspoons lemon myrtle, egg, lemon juice and black pepper into a food processor and whizz until blended to a paste. Then sprinkle on the breadcrumbs and whiz a few seconds more, until well combined. Scrape the fish paste into a bowl.
2. Mix together the plain flour and extra lemon myrtle powder, then use a dessertspoon to scoop out dollops of fish paste, form each into a flattish pattie, then roll it in the spiced flour.
3. Heat a frypan then add enough peanut oil to cover the pan, then cook the fish cakes in small batches for about 3-4 minutes each side, until golden brown. Let each batch drain on paper towels while you cook the rest.
4. Serve with a garden salad and a bowl of Thai sweet chilli sauce on the side.

Thai Beef Salad



When using kaffir lime leaves in this recipe, slice them into the finest little strips you can manage. Throw away the central vein from each leaf. Chopping and preparing the ingredients for the salad dressing will take a while, so do that bit first. Cooking the steaks doesn’t take long at all.

Serves 4

500g rump or fillet steak
spray-on oil

SALAD DRESSING
1/4 cup fresh coriander leaves, chopped
1/4 cup fresh mint leaves, chopped
1 fresh red chilli, deseeded, chopped
1 garlic clove, crushed
4cm piece fresh ginger, peeled, grated
1/4 cup fish sauce
2 teaspoons finely grated lemon rind
1/4 cup lime juice
1 tablespoon grated palm sugar
1 tablespoon white lemon grass stalk, chopped finely
4 fresh kaffir lime leaves, very finely sliced

SALAD
100g rocket leaves, washed, drained
100g baby spinach leaves, washed, drained

1. Prepare all the salad dressing ingredients first, combining everything except the rocket and baby spinach leaves in a bowl.
2. Heat a barbecue, griller or griddle pan to high heat, then spray the steak with oil and cook for 3-4 minutes either side. Remove from the heat, put on a plate, cover with foil and let the meat rest for 5-10 minutes. Then place the meat on a cutting board and slice it very finely. It should still be pink in the middle.
3. Combine the rocket and baby spinach leaves in a bowl, and toss. Add the meat strips, and toss again.
4. Arrange the beef salad on four serving plates, then drizzle the salad dressing over the top, and serve immediately.

Lemon Myrtle Cheese

The Charles Sturt University Cheese Factory in Wagga Wagga, NSW, makes
a number of excellent cheeses using Australian bush tucker flavours,
including lemon myrtle.

Barry Lillywhite, from the Charles Sturt University Cheese Factory,
says they call their cheeses 'Bidgee' cheeses (named after the
Murrumbidgee River, which flows through Wagga Wagga).

Barry says the lemon myrtle Bidgee cheese is a bit softer than a
cheddar, has a lemony, zesty flavour, and leaves your palate feeling
nice and clean after you've eaten it. Other flavours in the range
include bush tomato, native mint, alpine pepper and forest berry.

This cheese is available for around $32 per kg from leading
delicatessens around the country. And you can also buy it direct from
the Charles Sturt University Cheese Factory in Wagga Wagga.

For more information, visit their website at:

http://www.csu.edu.au/enterprise/cheese

or phone (02) 6933 2170.

Copyright 2008 CTC Productions

Disclaimer:  Burke's Backyard and Backyard Blitz do not accept payment to promote products. All recommendations are genuine. Details on the fact sheets are accurate at the time of publishing, however prices and contact information are not updated and may change.

Members

JOIN NOW

Members

It's free! Sign up now to
join our forums, get
special offers, enter
competitions and bonus
articles

View all forums
ADVERTISEMENT
The Message Board

Get help, share your knowledge

1295 posts
451 users
636 posts
234 users
312 posts
175 users
391 posts
164 users
136 posts
80 users

View all forums

Members
Homegrown
Home Grown
Gardening and cooking for good health and
great taste.
buy now
Indigenous
Indigenous
Don Burke's story, his own stunnning native garden, plus expert advice and tips
buy now
 
 

DVDS

Sit back and travel the world with Don and get to know the locals, too.

buy now

  DVDs
© 2007-2008 CTC Productions, All Rights Reserved
Home | Message Board | Fact Sheets | Members | Magazine | Subscriptions | CTC Facilities | About Us | Privacy Policy | Contact Us