Australian Bushfoods
& Products
Australian Bush Foods & Products Co-Operative Ltd
PO Box 501
Alstonville NSW 2477
Phone: 61 2
66295130
General
cooking uses
Lemon myrtle has an abundance of uses. Fresh or ground
dried leaf has endless applications in sweet or savory dishes and
drinks.
The leaves can be used as you would use a bay leaf in recipes requiring a lemony flavour. Substitute lemon myrtle leaves in any recipe requiring lemongrass. Lemon myrtle has a natural affinity with seafood, but complements any meat or vegetable dish requiring lemon flavour or aroma. It can be used in pasta, rice, cakes, bread, vinaigrette, chutney, cheesecake, confectionery, herbal tea, soft drink, cheese and ice-cream.
It can be added to stocks, or to ginger, garlic chilli, basil and cream if there's Mediterranean on the menu. The fresh leaves also enhance the presentation of any dish.
Enjoy the following recipes!
Chicken Kebabs with Mango, Lemon Myrtle and Chilli Sauce marinade
Ingredients
2 tbsp oil; 2 tbsp soy sauce; 1/2 tbsp ground
lemon myrtle;1 1/2 tbsp fresh coriander, finely chopped
Sauce:
400g
mango pulp (fresh pureed)1 tsp ground lemon myrtle1 tsp sweet chilli
saucePinch salt
Method
To make marinade, combine all ingredients and
cover boneless chicken breasts for 3-4 hours or overnight.Thread chicken
onto skewers, grill or barbecue, brushing with marinade regularly.For
sauce, mix all ingredients together.
Lemon Myrtle Shortcake
Ingredients
200g unsalted butter; 75g icing sugar; 250g
plain flour; 50g almond or macadamia meal;10g lemon myrtle spices;
Method
Combine butter and
icing sugar first, then add other ingredients, mixing well until combined.
Chill the mixture until it is cold and firm (about 1/2 an hour). Preheat
oven to about 160 degrees Celsius. Roll out the dough and cut. Cook for
about 20 min. Makes approx. 24.
Lemon myrtle Cheesecake
Ingredients
Filling:500g cream cheese150g castor sugar1
tbsp lemon juice2 tsp fresh ground lemon myrtle400g cream2 tsp gelatine50
ml hot water
Base:1 packet Nice biscuits200g bunya nut meal250g rolled oats (ground but not too fine)120g castor sugar125g unsalted butter(or use any cheesecake base)
Method
To make base, melt
butter and add to combined ingredients and press into cake mould and
set.
For filling, whip cream and set aside. Combine cream cheese, sugar, lemon juice and lemon myrtle and beat until smooth. Add gelatine dissolved in hot water and fold in whipped cream. Pour mixture onto base and set in fridge. Decorate with whipped cream and native raspberries.