Native foods have become quite popular, especially in the way of spices. There are a number of producers on the Sunshine Coast that stock a wonderful selection of spices and condiments that are based on ‘bush foods’ and this recipe is an exciting introduction to them.
This Bush Ravioli recipe is quick and easy. If you are a pro at making your own pasta, then add a little lemon myrtle to your pasta dough before you roll it out – it gives the dish just that little extra zest. It helps to semi-prepare the ingredients prior to beginning as you must move quite quickly once you begin cooking.
Ingredients:
12 green prawns, cutlets
6 lasagne sheets
100g warrigal greens (native spinach – use baby spinach if you have trouble finding some)
1 tbs macadamia oil
12 macadamia nuts
150ml pure cream
2 spring onions, finely sliced
1 tsp ground lemon myrtle leaf
1 tsp coarsely ground mountain pepper berries
1 tsp balsamic vinegar
1 tbs lime juice
Salt to taste
Peel prawns by slicing 2/3 of the way down the back to flatten out a cutlet. Dust the prawn cutlets in the mountain pepper and set aside. Boil lasagne sheets in lightly salted water for 12 minutes or until cooked. Blanch warrigal greens in the same water for I minute, then drain. Heat macadamia oil in a heavy based pan and lightly brown the macadamia nuts then set aside. Quickly toss prawns in the oil until the prawns are just starting to colour. Remove from pan and place aside. Put spring onions, cream, lemon myrtle, vinegar and lime juice in pan. Bring to a rapid boil then warm prawns in the sauce. Season with salt to taste.
To assemble, lay pasta sheets flat. Place one tablespoon of warrigal greens and two prawns with a small amount of the sauce on one end of the sheet. Then fold the other end over the top. When all the prawns are wrapped, arrange them on a pasta plate and top with remaining sauce. Garnish with the macadamia nuts and remaining warrigal greens.
Serves 2 as main, 3 as entrée.
This recipe is an excerpt from Petra Frieser’s book Shane Stanley’s Farmers Market. The recipe is by Peter Wolfe from Cedar Creek Farm Bush Foods.
For Sunshine Coast based suppliers of native spices visit:
http://www.sunshinecoastregionalfood.com.au/directory/native-foods/
