Bringing Home The Lemon Myrtle

For about a week, every time we opened the fridge the scent of lemon myrtle would skip up our nostrils. Now, it’s come into the fold. It’s filed away neatly in our brains, somewhere alongside lemongrass, lemon and lime. It doesn’t excite the way it did on those first few days, but it is still just totally and completely delicious. It’s new to me. Or, at least, re-new, maybe I knew it a long time ago. I picked it out from the Barbushco stand at Eveleigh Market, before I’d even swallowed a sample of their Lemon Myrtle cheesecake. Lemon Myrtle Barbushco are bush food growers who champion ‘Australian Native Flavours’. They have an organic farm in the Lorne Valley, where they grow Lemon Myrtle, Aniseed Myrtle, Lemon Scented Tea Tree, Davidson Plums, Riberries and Brush Cherries. Em…!!! That selection should most definitely be exclaimed, not full-stopped. I didn’t even know what those were!!! I had to google them all!!! Every last one!!! It’s all very exciting. The best bit though, my very favourite bit, is that the herbs and spices that Barbushco produce are incredibly versatile and can be introduced seamlessly into all styles of cooking. It’s so wonderful using something so unique, intriguing and indigenous, without feeling intimidated. I can’t wait to (completely over-)use lemon myrtle. So, here goes then. Lemon Myrtle Granola 01 Lemon Myrtle Granola & Chia Seed Pudding & Stewed Raspberry Last week, I had breakfast at Brewtown Newtown. That was a good idea. One of my best. Ever. I got, I think, toasted seeds & nuts & strawberry compote & lavender almond milk & maple jelly. It was subtly delicious and textured and oh, extremely pretty (important). I guess that dish was my starting point here. It focussed my lemon myrtle thoughts on one specific idea, and married it with a recipe I picked up at Katie Sanderson‘s recent raw food workshop held at The Stables on Fumbally Lane in Dublin. Click below for recipe… I’m giving these to you as stand-alone recipes. The first two in particular are very sort of here’s-one-I-made-earlier kinds of things. I don’t know. I might not roll out of bed and make all three components of this dish in one go. Sure, at least make the granola first and just have it jarred up and all ready to go and run into the open arms of the very first chia seed pudding it sees. And of course, you needn’t have them all together anyway. One Small Batch of Lemon Myrtle Granola Just multiply the quantities if you want more (you’ll want more). 1 cup oats 1/2 cup millet 1/4 cup slivered almonds 1/4 cup shredded coconut 1/8 cup sunflower seeds 1 Tbsp dried lemon myrtle 2 Tbsp oil 2 Tbsp cashew butter 2 Tbsp sweetener (honey, agave, or some such syrup) Juice of one lime Preheat your oven to about 170 degrees celsius. Mix all of your dry ingredients until combined. Mix the rest of your ingredients in a small saucepan over a low heat. Then, combine these with your dry ingredients. Spread the whole mixture onto a baking tray and slip into the oven for 25 minutes. Remove and stir. Then continue to bake until golden, stirring every 5 – 10 minutes. Remove from oven and allow to cool for maximum cccccccrunch. Adapted Chia Seed Pudding Recipe Good for 4 – 8 servings, depending on your appetite. And also the appetites of the other 3 – 7 people. 1 cup chia seeds 4 cups cashew milk (Any nut milk will work perfectly, probably other milk and milk alernatives too.) 2 tbsp. blueberries (Again, any berry will do.) Blend together the cashew milk and blueberries and pour them over the chia seeds. Give them a light stir and soak for up to 30 minutes. Pour the mixture into your choice of serving bowl, cup or glass. Alternatively, pour into lightly oiled muffin cases, for removal when fully set. Allow to chill and set further in the fridge for at least 30 minutes. Note: The original recipe includes sweetener, salt and vanilla. However, the cashew milk recipe I used already contains all three. But you can add more or less to your liking. Stewed Raspberry Recipe Complete With Inaccurate Measurements (You’re Welcome) Per person… A handful of raspberries A squeeze of lime A splash of water A dash of sweetener Bring everything to a boil in a small saucepan, and then lower the heat right down. Allow to cook and reduce for about ten minutes until a jam-like texture is achieved. Okay so then sure when you have all three bits done, the granola & the pudding & the raspberries, arrange them all on a plate and well actually that looks nice can I have some thanks

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