A Few Exotic Recipes Featuring Our Produce

  MORE RECIPES WELCOME  

Feel free to offer your  own special recipes for dishes utilising the types of bush food produce grown by Pipers Creek Grove. If your recipe is assessed to be suitable for this page we will show it here together with the contributor's name, town, state and country. Simply type your recipe into an ordinary email message and send it to:

jules@piperscreekgrove.com

  Davidson Plum Jam   
1. Collect the fruit and remove the seeds (usually two per fruit).  Put the fruit into a saucepan and add just enough water as to be barely visible under the fruit pieces.  Davidson Plums are juicy and do not need as much added water as do some other fruits.

Boil lightly for about 15 to 20 minutes.

Using a cup, measure how much boiled fruit there is, and then put it back into the saucepan together with an equal volume of raw sugar.  Stir and add in the juice of one lemon.

Boil lightly for 20 to 25 minutes, depending how liquid the boiled mixture looks.

Bottle (and put on the lids) whilst mixture is still hot.

    Davison Plum and Riberry Bavarois  
150gm caster sugar
3 egg yolks
250ml strained davison Plum juice
250ml strained riberry juice
2 leaves gelatine
200ml cream
1 punnet raspberries

Method
Beat sugar and egg yolks in stainless steel bowl until white and creamy.

Add the juices and continue to incorporate. Place bowl over simmering water and continue to whisk for 10 - 15 minutes, making sure the eggs don't scramble and the juice reaches about 85c.

At this stage the mixture will be thick and whisk will leave a trail. Remove from heat.

Soften 2 leaves of gelatine in some cold water. Squeeze out excess water and stir the gelatine into the custard.

Place custard over a bowl of ice and stir until it cools to room temperature.

Whip 200ml (35%) cream until firm peaks form, fold through the custard.

Return custard to the ice, leave for several minutes, stirring occasionally, then pour into prepared chocolate cases.

Refrigerate for at least one hour.

To serve assemble chocolate sponge cases with bavarois, splash with a little syrup and garnish with macadamia praline.

  Caipirnha Cocktail  
3 Blood Limes cut into chunks
2 Teaspoons raw sugar
60mL cachaca (or vodka/rum)

In a sturdy tumbler knead the lime and sugar into a pasty consistency. Stir well and half-fill glass with crushed ice. Add the cachaca. Stir again and fill remainder of glass with crushed ice. Serve & enjoy!

  Beef Salad with Blood Lime Dressing  
500g rare roast beef
250g rocket leaves
70ml Blood Lime juice
120ml peanut oil
1 teaspoon soy sauce
½ teaspoon fish sauce

Place beef slices on the rocket. Whisk Blood Lime juice, peanut oil, soy sauce and fish sauce. Pour dressing over beef. Serve.

  Roast salmon with Mango & Blood Lime Mayonnaise  
2.5 kg whole salmon, cleaned
2 Blood Limes, sliced thinly
3 sprigs fresh dill 
Aluminium foil
cooking oil spray 
½ cup (125ml) olive oil
1 tablespoon drained capers 
8 Blood Limes quartered

Method:
Preheat the oven to moderate (180°C). Wipe the salmon inside and out with paper towel. 

Place lime and dill in the cavity of the salmon. Place two large sheets of foil, layered, on a board, spray the foil with cooking oil spray. Place the salmon on the foil and fold over the foil to enclose the salmon; place in a large baking dish. Bake in a moderate oven for about 50 minutes or until cooked as desired. Salmon is best when served slightly rare in the centre to retain the moisture.

Cool the salmon for 30 minutes then refrigerate for several hours or overnight.

Heat the oil in a small saucepan, carefully fry the capers, in batches, until crisp. Remove from the pan with a slotted pan and drain on absorbent paper.

Peel away the skin of the salmon from behind the gills. Scrape away any dark flesh. 

Serve the salmon, sprinkled with the fried capers, on a platter with "Mango and Blood Lime Mayonnaise" (see below) and the extra blood lime wedges.

  Blood Lime and Mango Mayonnaise  
1 medium ripe mango
1 cup (300g) whole egg mayonnaise 
1 teaspoon finely grated Blood Lime rind
1 tablespoon Blood Lime juice

To prepare the mayonnaise, blend or process the mango flesh until smooth. Add the remaining ingredients and blend or process until just combined.