Outback Spirit
Ann's Saltbush Damper
Making Ann's Saltbush Damper on a freezing cold Melbourne Day was just the ticket to warm us up! And eating slabs of it with lashings of butter just made it heavenly. The recipe makes a large Damper and you can cut the recipe in half if you wish. Do have a go at making Ann's fabulous Damper, yourself - look's like a lot of instructions but it isn't as Ann has generously provided instructions for cooking in an oven or over coals ! Wow, how good is that! Here's is the recipe courtesy of Anne who owns and operates Rippanleigh...
Outback Spirit
Pepperberry ‘Paper Bark”
This is a fantastic looking and very tasty lavoche - a paper thin ‘crispbread’ that can be served with soup, dips, cheese and pates. It will keep for a week if stored in an airtight container. This one is sprinkled with pure ground Pepperberry and some sesame seeds which are optional. 2 ½ cups (345g) plain flour 2 teaspoons salt 2 teaspoons castor sugar 1 teaspoon ground Pepperberry 2 tablespoons unsalted butter 2 teaspoons (10ml) milk 3 tablespoons (60ml) water 1 egg yolk 2 teaspoons sesame seeds A little extra Pepperberry for sprinkling Using a paddle attachment on...
Outback Spirit
Wild Herb Chicken with Shallots and Baby Potatoes
Here is a satisfying and economic and simple, one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to leave - make sure there is some crusty bread to mnop up the delicious Kakadu Plum and chicken flavours.. 4 serves 8 bone-in, skin-on chicken thighs, or 3-4 chicken breasts cut int halves 2 tablespoons plain flour 3 tablespoons Wild herb Chicken Spiced Rub 100 g unsalted butter drizzle of olive oil 12 to 15 whole medium shallots, peeled 6-8 baby potatoes cut in half or quarters depending on size 2cups white wine or rose 2tablespoons Dijon mustard...
Outback Spirit
Wild Lime Chilli & Ginger Drumsticks
These drumsticks are a bit charred, spicy, slightly funky and juicy and are a big hit in our house. We often make them for a quick and easy meal but usually we roast or BBQ a pack of 8 and have them on hand for when we get the munchies in the afternoon - it's a healthy sack too! You can cook chicken breasts the same way (low and slow) and these are wonderful taco or burrito style and served with salads and chutney - or of course with our Chilli Ginger Wild Lime Sauce from the pan! Try to...
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