Australia > Culinary Uses

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PRICKLY PEAR

Prickly Pear Wine recepie

5-6 lb. prickly pear fruit
2-1/2 lb. granulated sugar
1 tsp. acid blend
1 gallon water
wine yeast and nutrient

Put prickly pear cactus fruit in large crock or pail. Pour one gallon boiling water over fruit. Wait two minutes (to loosen skin) and drain off water. Allow fruit to cool and carefully peel skin off, being especially watchful not to touch spines. Cut fruit into pieces not larger than one inch, put in pot, add 1/2 gallon water, bring to boil. Reduce heat to maintain gentle boil for 15 minutes. Cover pot and allow to cool to luke warm. Pour fruit and juice into large nylon grain-bag (fine mesh) or sieve and squeeze juice into primary fermentation vessel. Discard pulp. To juice, add sugar, acid blend, yeast and nutrient and stir to dissolve sugar. Cover well and set in warm place for seven days, stirring daily. Siphon off lees into secondary fermentation vessel, top up with water, fit airlock, and let stand three weeks. Rack and top up, then rack again in two months. Allow to clear, rack again if necessary, and bottle. May taste after one year, but improves with age.



BLACKBERRY

Blackberry Fool

300g Blackberries
3 tablespoons caster sugar
2 tablespoons cre’me de framboise
1 teaspoon orange flower water
315ml cream, whipped

Put the blackberries, sugar, liquer and orange flower water into a blender or food processor and whiz to a pure’ (if you don’t like seeds, sieve the pure’ at this point). Fold the pure’ed berries into the cream and fold the mixture into 4 chilled glasses. Serve the Fool with almod bread or biscotti.



BLACKBERRY

Berry Crumble

3 C. blackberries
1/2 T. sugar
Juice of lemon
1/4 t. cinnamon
3/4 C. flour
1/3 C. butter
1/2 t. salt

Wash the berries and put in a buttered, 9-inch square baking dish. Add 6 tablespoons sugar, lemon juice and cinnamon and stir to coat the berries. Combine the flour, butter, remaining sugar and salt and mix with a fork or your fingertips until the mixture is crumbly. Sprinkle the mixture over the berries and bake at 350 degrees for 30 to 40 minutes. Makes 4 servings.



OXALIS

Oxalis Sauce

This green sauce was a favourite in the fifteenth century when it was served with fish, game or pork.

250g (8oz/2 cups) Oxalis
2 tablespoon butter
2 tablespoon cream
1 tablespoon clear, light honey
1 teaspoon cider vinegar
pinch cayenne pepper

Sauté' Oxalis in butter till soft.
Pure' through a sieve or in a blender.
Add cream, honey, vinegar and cayenne, stirring well and serve immediately.



THISTLE

Thistle Mornay

500g Thistle shoots, peeled
30g Butter
30g Flour
500ml Milk, heated
125g Grated cheddar cheese
½ Teaspoon English mustard
Sea salt, pepper and paprika to taste

Tie Thistle shoots into bundles and steam or boil till tender but still crisp. Meanwhile, melt butter and stir in flour to form a ball. Gradually add milk and most of the cheese, reserving a little for later use. Stir in mustard and salt and pepper to taste. Drain Thistles, arrange in buttered oven-proof dish and pour cheese sauce over the top. Sprinkle with remaining grated cheese and a little paprika. Bake at 350°F for 20-30 minutes or until golden and bubbling.
Serve at once.



WHITE CLOVER

White Clover Snow

250ml Water
250ml Orange juice
250g White Clover blossoms
3 Tablespoon honey
1 Tablespoon agar agar
250ml Whipped cream

Bring water and orange juice to the boil , add the trimmed clover blossom which should have disintegrated into individual florets and stir well. Sweeten with honey then stir in agar agar until it dissolve. Cover and leave to stand for 30 min. then palce in the fridge. Chill until it begins to gel then fold in the whipped cream. Pile into a serving dish then return to fridge for at least two hours.

 

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