Recipes — River Mint (pure herb)

Persian style Turkey and Rice Pilaff with Native Herbs

Persian style Turkey and Rice Pilaff with Native Herbs

This is such a lovely dish we created to use all the turkey that was left, that we cooked at Christmas. Like most people we cooked way more than could be eaten on the day because we love to keep eating it over a few days - whether it's simply on toast with lashings of butter or used in a dish like this. It is so good! It's the sort of recipe you'd expect from Yotam Ottolenghi - it's a fusion of Middle Eastern and what we think of as Persian spices, but of course we have subverted this to use...

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Outback Spirit
Wattleseed Scones

Wattleseed Scones

This is  truly a Grandma's recipe and as she was a Scot we know it's a good one. And Grandma always taught us to mix the dough together with a knife - we suspect this doesn't activate the gluten as much as other methods, so we have always done this and they always turn out with a lovely texture. 225g plain flour 1 teaspoon baking powder pinch salt 25-30g unsalted butter  150ml sour cream 1 beaten egg 2 teaspoons (8g) roasted and ground Wattleseed 1 tablespoon boiling water   Preheat the oven to 200C and prepare a baking tray lined...

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Slow Cooker Sweet Chilli Kakadu Plum Lamb

Slow Cooker Sweet Chilli Kakadu Plum Lamb

Lamb shoulder is so good when cooked long and slow and the natural acids in our Sweet Chilli Kakadu Plum Sauce not only adds great flavour but helps tenderise the meat during cooking. The following recipe is for a low fuss, slow cooker ; but this may be cooked in a low oven (150-160c) for approx 4 hours if preferred.Serves 611/2 kg boned lamb shoulder cut into small chunksOutback Spirit Tasmanian Pepper Salt1/2 cup Virgin olive oil2 medium brown onions, roughly chopped1 large carrot, sliced1-2 sticks celery , sliced5 garlic cloves, crushed6 anchovy fillets ( optional)1 desert1 desert spoon Outback...

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