What's Cooking today in your kitchen with bushfoods?

[Shalem]

I'll tell you later what's in mine.

[eataust]

Sweet quiche with lemon myrtle and stewed rhubarb; savoury quiche with warrigal greens, native pepperleaf, native thyme, saltbush, and native parsley (I particularly love the latter in savoury dishes).

Also an osso bucco, again with generous quantities of dried saltbush and native parsley, and using fresh leaves of native pepper with sage, bay, thyme, and parsley, with akadjura-enhanced salt.

[Shalem]

Sounds nice. Do you use normal pastry for the quiche? I think I made a bunya nut pastry once.

I cooked beef eye fillet kebabs (didn't have kanga/emu available!) which were marinated in red wine & Vic Cherikoff's alpine pepper. After they were cooked, I sprinkled them with generous amount of V.Cherikoff's wildfire spice.

Served on lemon myrtle rice and couple of potato slices (boiled, then fried in paperbark smoke oil and Cherikoff's wattleseed extract).

Bit of a dry dish, so dunked the kebabs in Cherikoff's illawarra plum sauce (this sauce is yummy).

[eataust]

Actually I used bought puff pastry for the quiche! Normally I make a fairly standard recipe from Elizabeth David's "French Provincial Cooking". I like that recipe because it doesn't need blind baking first, and I generally don't have the patience to twice-cook a dish.

Also it uses an egg in the pastry, and when I'm cooking quiche it's generally because we've got an egg surplus (I have chooks), so using up one more is always good.

Bunya makes excellent fritters but I haven't managed to reduce it to a flour as yet. I probably wouldn't waste the flour in a pastry anyway; I'd make friands out of it :)

[Shalem]

At last, a pastry that doesn't need blind baking, thanks Eataust!

Good on you for having your own chook eggs....I had the most yummiest vibrant chook eggs once from the owner of a cottage we hired. Never saw such bright yellow yolks.

My bunya nut pastry didn't use bunyas ground to a flour, it was a bunya nut meal (ie fine minced texture) mixed with plain flour. I don't think I liked it that much anyway.

By the way, nothing exciting but cooking in my kitchen couple days ago were wattleseed pancake stacks (using wattleseed extract) topped with honey & couple of Cherikoff's quandong confit {all yummo!}. Also coated a tiny roast lamb in number of bush spices like wildfire spice, lemon myrtle, rainforest rub, crushed macadamias, etc.

[eataust]

I can post the pastry/quiche recipe if you like ...

[Shalem]

yes please