In previous story I highlight an interesting food find at the Harbourside Farmers Market in Coffs Harbour. It was a brand of condiments, sauces, spices and seasonings which uses Australian Native Produce to create a unique taste of Australia. The range is called Bakarindi and all the ingredients are grown in the Coffs Harbour area. I purchased a few products on that day, one of which was the Lemon Myrtle Seasoning.
I love the smell of Lemon Myrtle, it has a strong lemony aroma with a hint of Eucalypt. I have these trees growing in my garden and I will often put a dried leaf (folded) in my tea for an extra flavour. I had never really considered the seasoning value of the leaves beyond my tea enhancement until I came across the Bakarindi range.
The ingredients in the Lemon Myrtle Seasoning are salt, lemon myrtle, chilli and garlic, all of which are dried and ground into a fine powder. The most obvious recipient of such a spice is seafood so I decided to try a Lemon Myrtle Seafood Salad. I am also told it is a great seasoning for chicken. I would be tempted to add a little cream to the pan after cooking the chicken to make a lemon myrtle sauce with the residual spice.
Keep and eye out for Lemon Myrtle Seasoning or lemon myrtle leaves for cooking it adds a very “Australia Summer” flavour to food.
200gm Ling Fillets Cubed
200gm green prawn
1 T/s garlic infused Olive Oil
1 bunch coriander chopped
1 cucumber (sliced finely)
½ small red onion (sliced finely)
½ lemon sliced
10gm Lemon Myrtle seasoning
Caesar Salad dressing to taste
Place seafood in a plastic bag with seasoning and toss to coat.
Lay salad greens on a platter.
Cook seafood in oil briefly until just cooked. Lay seafood over the greens. Add sliced avocado to the salad and garnish with lemon wedges. Serve with a Caesar salad dressing and a squeeze of lemon.
This was a delicious light meal full of flavour. We had some toasted ciabatta bread and melted gorgonzola with the salad for a lovely decadent meal which was on the table in no time at all.