Lamb leg rolled in
wattle seed and macadamia nuts, served with mango sauce
2.2kg Easy-carve (boned out) lamb leg
200g crushed macadamia nuts
200g wattleseed
500g mango puree
a pinch of Mintbush marinade
50g butter
salt
pepper
Length-wise, roll one half into the macadamia nuts and the
other half into the Wattleseed
Place the leg into a hot oven and cover with aluminum foil
ensuring that the plasticized metal does not touch the food.
Use a piece of baking paper, if necessary. Roast for 1 and
a half hours at 200 degrees C and then remove the covering
and roast until the nuts are just browned. Use a meat thermometer
for accurate measurement of the doneness. Remove from the
oven and allow to rest for 15 minutes before carving, remembering
to remove the string.
Place the mango puree, Mintbush marinade, butter, salt and
pepper into a saucepan. Warm for a few minutes on a medium
heat.
Slice the lamb leg and fan on a plate over Lemon myrtle infused
rice, Rainforest herb fettuccini or Alpine pepper polenta.
Drizzle with the mango sauce and accompany with your favorite
steamed greens or baked vegetables.
Bunya nut vegetarian pie
200g prepared refried bunya nut pastry
50g munthari
1 medium onion, chopped
1 clove garlic, chopped
2 large mushrooms, sliced
2 shiitake or Chinese mushrooms, sliced
1 medium carrot, grated
1 small kumara, thinly sliced and paperbark baked
½ teaspoon Alpine pepper
1 red capsicum, chopped
1 medium potato, sliced and steamed
75g warrigal greens, blanched
1 large tomato, blanched and peeled
½ teaspoon native thyme
oil for frying
100ml cream
1 medium sized head of broccoli, steamed
100g mature cheddar cheese, grated
2 teaspoons akudjura
Press the prepared refried bunya nut pastry into an oiled,
loose bottomed pie plate appropriate for 4 serves. Make the
sides about 1cm thick. In a frying pan the same size as the
pie plate, stir-fry the munthari with the onions until the
onions are translucent but not brown and lightly season with
salt. Add the garlic, stir briefly and then add the mushrooms.
Sauté until mushrooms soften and spread the mix over
the prepared pie base reserving a small amount for the topping.
Next fry the grated carrot, spread it on top of the mushroom
mix and season with the Alpine pepper. Add the steamed slices
of kumara. Fry the capsicum and the sliced tomato until relatively
dry and reserve for the topping. Chop the blanched warrigal
greens and squeeze out the moisture. Spread as the next layer
followed by the potato, seasoned with native thyme.
To prepare the topping reduce the cream by half , together
with the broccoli arranged with the flowers set for the top.
Add in the reserved mushrooms, capsicum and tomato scattering
them around the broccoli and sprinkle the lot with the cheese
seasoned with akudjura. Place the pan under the grill to melt
the cheese and slip the topping into place to finish the pie.
Cover with foil ensuring that the aluminium stands proud and
is not in contact with the food (aluminium foil reacts with
food fats; the plastic coating is carcinogenic while the metal
may contribute to Alzheimer’s disease). Bake the covered
pie at 250ºC for 50 minutes uncovering it for the final
15 minutes. Cool a little before slicing. Serve slices with
a native flavoured chutney and a scatter of fine diced Roma
tomatoes drizzled with aniseed myrtle oil.
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