5. Good Organic Gardening - September-October 2016 AvxHome.in

Bush foods | WEEKEND GARDENING
Chef Mark Olive
“Bush tucker is a part of my identity and
culture. It has been my passion to bring
this to a wider audience through a fusion of
traditional and modern cuisine.”
Spiky foliage of finger lime
Kerry Boyne, Shutterstock
Kangaroo Burgundy Pie
1kg kangaroo fillet, diced (or use beef)
2 brown onions, diced
1 sweet potato, cut into 1cm cubes
3 cups beef stock
1 cup red wine
2 tsp mountain pepper
Salt & pepper
⅓ cup flour
375g puff pastry sheets
2 tbsp olive oil for frying
Pre-heat oven to 200°C.
Heat oil in frypan and brown meat. Add
onion, sweet potato, 2 cups of stock, wine
and mountain pepper. Cover and simmer for
1 hour or until meat is tender. Add salt and
pepper to taste.
Mix flour with remaining cup of stock and
add to meat mixture, stirring continuously
until sauce thickens. Set aside to cool.
Lay pastry sheet over pie dish and trim.
Pour in cooled meat mixture, lay pastry
sheet over top, seal edge and trim away
excess. Glaze top with egg wash and prick
with a fork.
Bake for 10 minutes, then reduce the
temperature to 180°C and bake for a further
20 minutes or until pastry is golden-brown.
Serves 6.
Smoked Salmon
Wraps with Finger
Lime
By Georgie MacDougall
from Wild Finger Lime
Cucumbers, finely shredded
Smoked salmon
Wasabi or horseradish cream
Capers, finely sliced
Native finger lime
Finger limes
Tahitian lime
Lay out salmon slices. Place cucumber,
capers, horseradish cream or wasabi and
finger lime caviar on salmon slices
and wrap.
Squeeze a little Tahitian lime juice over and
garnish with finger lime.
Good Organic Gardening | 73