pelicans long

Bushtucker recipes

Do you have a recipe for muntries jam or perhaps wattle seed scones? Send us your recipes incorporating food sources indigenous to the Coorong. We'd love to hear from you. Here's Stephanie's receipe for Muntrie Muffins.

 

Stephanie's Muntrie Muffins

Muntrie Muffins

Ingredients:

1/2 cup sugar, 1 egg, 3oz melted butter, 1tsp cinnamon, 1tsp allspice, 2cups SR flour, 1/2 cup bran, 1/2 cup wholemeal flour, pinch salt, 1 cup muntries, 1 apple, milk to mix (sloppy).

Method:

Mix all dry ingredients. Add melted butter and beaten egg. Add milk until mixture is quite sloppy. Bake approximately 20 minutes at 240 degrees. Enjoy!

 

Helen's Marinated Mullet

Ingredients:

500g mullet fillets, sea salt, 2 cups white wine vinegar, 1 onion, thickly sliced, 1 teaspoon black peppercorns, 2 bay leaves, 2 cloves garlic, 1 stick celery, coarsely chopped ½ -1 cup extra virgin olive oil, 2 teaspoons chilli flakes, 2 tablespoons finely grated lemon zest, 2 tablespoons lemon thyme leaves.

Method:

Generously salt the fish on both sides then cover and refrigerate for 24 hours. Combine the vinegar, onion, peppercorns, bay leaves, garlic and celery. Rinse the salt off the fish then immerse in the vinegar brine, cover and refrigerate for 24 hours. Combine the oil with the chilli, lemon zest and thyme. Drain the fish from the brine, discard the brine, then immerse the fish in the seasoned olive oil, ensuring there is enough oil to completely cover, then refrigerate. Lasts for 1 month if covered if fully immersed in oil. To serve, grill or BBQ some ciabatta with garlic and olive oil, top with some rocket, mullet, cracked pepper, white bean puree and green olives.

Helen's Smoked Coorong Mullet Dip

 

Ingredients:

400 grams Smoked ‘Coorong’ Mullet (mashed), 1 Avocado (mashed), 200 grams Cottage Cheese, Springs Onions (finely sliced), Fresh Chives (finely sliced), Tabasco Sauce (couple drops), Fresh Cracked Pepper, 1 tblspn Lemon juice.

Method:

Combine all ingredients to make a smooth paste. Season to taste. Refrigerate until required.

 

 

 

 

 

 

 

 

Generously salt the fish on both sides then cover & refrigerate for 24 hours (or a couple of hours if doing the express version).

Combine the vinegar, onion, peppercorns, bay leaves, garlic & celery. Rinse the salt off the fish then immerse in the vinegar brine, cover & refrigerate for 24 hours (or 4 hours if doing express).

Combine the oil with the chilli, lemon zest & thyme. Drain the fish from the brine, discard the brine, then immerse the fish in the seasoned olive oil, ensuring there's enough oil to completely cover, then refrigerate.