This week, CW is celebrating native ingredients and flavours. Food writer Libby Kimber shares two recipes, one savoury and one sweet, that showcase some of Australia’s best native ingredients.
These recipes are from Warndu Mai (Good Food) by Rebecca Sullivan & Damien Coulthard published by Hachette Australia, Hardback RRP $45.
Green gnocchi with cinnamon myrtle burnt butter sauce
Prep: 10 mins (plus chilling time)
Cook: 5 mins
- 400 g warrigal greens
- Handful of sea parsley, finely chopped
- 1 garlic clove, crushed
- 140g ricotta
- 85g plain flour
- 2 free-range eggs
- 100g grated Parmesan cheese
- Salt and pepper, to taste
Burnt butter sauce
- 100g butter
- 1 tsp ground cinnamon myrtle, plus extra to sprinkle
- 1 garlic clove
- 1 sprig of sea parsley, leaves picked, to garnish
- Salt and pepper, to taste
Place 300 g of the warrigal greens in a bowl and pour boiling water over them. Leave for 1–2 minutes until wilted, drain thoroughly, squeeze out excess water and finely chop.
Place the warrigal greens, parsley, garlic, ricotta, flour, eggs and cheese in a large bowl and season with salt and pepper. Use a fork to stir very thoroughly.
On a floured surface, roll the dough into finger-sized lengths then cut into 3 cm portions. Place on baking tray lined with baking paper and refrigerate for at least 30 minutes before cooking.
Boil a large pot of salted water and cook the gnocchi until just cooked, a few minutes. They will float to the top when cooked. Drain and set aside.
To make the burnt butter sauce: In a large saucepan over medium heat, melt the butter with the cinnamon myrtle, garlic and remaining warrigal greens. Cook for 5–6 minutes, or until the butter is slightly brown.
Toss the gnocchi through the sauce, stir through the sea parsley leaves and season with salt and pepper to taste. Sprinkle with cinnamon myrtle to serve.
Tamarind and thyme crème brûlée
Prep: 10 mins
Cook: 30 mins
- 250g boonjie tamarind, chopped
- 1 cup caster sugar
- 1/4 cup water
- 1/4 cup orange juice
- 500ml double cream
- 1 tsp vanilla essence
- 6 sprigs of native thyme
- 6 egg yolks
- 1/4 cup caster sugar, extra, for sprinkling
- 2 sprigs native thyme, for garnish (optional)
Preheat oven to 180°C. Place tamarind, ½ cup sugar, the water and orange juice in a small saucepan over high heat. Bring to the boil. Reduce heat to medium and cook for 18–20 minutes, stirring occasionally, until the consistency is thick and jammy.
Spoon into the base of 4 x ¾ cup heat-proof ramekins or dishes. Place cream, vanilla essence and thyme sprigs in a medium saucepan over high heat. Bring to the boil. Reduce heat and simmer for 5 minutes. Remove thyme.
Place egg yolks and the remaining sugar together in a bowl and whisk. Pour cream mixture into egg mixture and whisk. Pour back into the saucepan, heat over low heat and cook for 4 minutes or until thick.
Carefully pour into ramekins. Place in a baking dish and pour boiling water into the baking dish to about halfway up the ramekins. Bake for 15–20 minutes, or until just set. (The brûlée should have a slight wobble.)
Cool at room temperature. Refrigerate for 2 hours or until cold. Sprinkle with extra sugar and torch the tops with a kitchen blowtorch until golden and caramelised. (Note: If you don’t have a kitchen blowtorch, preheat oven grill to high. Place ramekins under grill for 30 seconds to 1 minute, or until tops are golden and caramelised.) Serve immediately.