Tuesday 6 November 2012

Year 9's go wild about wild 'bush' tucker!

BUSH MUFFINS!!!!!

Year 9 Food Technology students were a little sceptical when i announced we would be making bush muffins using native indigenous herbs and spices such as bush basil, mountain pepper, lemon myrtle and wattleseed! They were pleasantly surprised however that these tasted awesome and used native ingredients that aborigines have been using in traditional ways for 1000's of years! Sensory properties of each ingredient are quite unique and i would recommend that you do your research and try some recipes using native bush or wild tucker yourself. Ingredients can be found in your local supermarket or Robins Bush Foods Co. which is online at:






Here are ther bush muffins and a recipe below!

Wild Tucker 1

MOUNTAIN PEPPER & CHIVE Muffins

Ingredients for 6 Muffins per student

1½ cups SR Flour

50g butter, melted

1 egg, lightly beaten

½ cup milk

¼ capsicum diced

½ cup grated cheese

¼ onion, diced

1 tablespoon chopped chives

¼ cup corn

½ teaspoon mountain pepper

 

Method

1.    Preheat the oven to 200°C. Line a muffin tray with 6 papers. Place on  tray

2.   Collect ingredients

3.   Sift the flour and mountain pepper into a large bowl.

4.   Finely dice onion, capsicum and combine with corn, cheese and chives.

5.   Add to dry ingredients.

6.   Combine the wet ingredients (butter, egg and milk). Make a well in the centre and add wet ingredients to dry ingredients. Mixture should remain lumpy!

7.   Spoon evenly into 6 muffin tray.

8.   Bake for 15-20 minutes. (The muffins are ready if they spring back when touched lightly with your finger or if a fine skewer comes out clean and dry from the centre of the muffin.)

9.   Cool in tray for 5 minutes then remove from the pan and place on the cake rack.

 

 

Wild Tucker 2

BUSH BASIL & SUNDRIED TOMATO Muffins

Ingredients for 6 Muffins per student

1½ cups SR Flour

50g butter, melted

1 egg, lightly beaten

½ cup milk

½ cup grated cheese

¼ onion, diced

1 tablespoon chopped parsley

2 sundried tomatoes, finely diced

4 pitted kalamatta olives, sliced

1 teaspoon bush basil

 

Method

1.    Preheat the oven to 200°C. Line a muffin tray with 6 papers. Place on  tray

2.   Collect ingredients

3.   Sift the flour into a large bowl and stir through bush basil.

4.   Finely dice onion, sun dried tomatoes and slice olives, combine with cheese and parsley.

5.   Add to dry ingredients.

6.   Combine the wet ingredients (butter, egg and milk). Make a well in the centre and mix wet ingredients with dry ingredients. Mixture should remain lumpy!

7.   Spoon evenly into 6 muffin tray.

8.   Bake for 15-20 minutes. (The muffins are ready if they spring back when touched lightly with your finger or if a fine skewer comes out clean and dry from the centre of the muffin.)

9.   Cool in tray for 5 minutes then remove from the pan and place on the cake rack.

 

 

Wild Tucker 3

WATTLE SEED, BANANA & GOLDEN SYRUP Muffins



Ingredients for 6 Muffins per student

1½ cups SR Flour

50g butter, melted

1 egg, lightly beaten

1/2 cup milk

3 tablespoon golden syrup

½ teaspoon wattle seeds

½ banana, sliced

 

Method

1.    Preheat the oven to 200°C. Line a muffin tray with 6 papers. Place on  tray

2.   Collect ingredients

3.   Sift the flour and add wattle seeds into large bowl.

4.   Make well in the centre and combine the wet ingredients (butter, golden syrup, egg and milk) with dry ingredients.

5. Add sliced banana. Stir. Mixture should remain lumpy!

6.   Spoon evenly into 6 muffin tray.

7.   Bake for 15-20 minutes. (The muffins are ready if they spring back when touched lightly with your finger or if a fine skewer comes out clean and dry from the centre of the muffin.)

8.   Cool in tray for 5 minutes then remove from the pan and place on the cake rack.

9.   Complete the sensory evaluation- comparing each of the muffins from today’s practical session.

 

 


Wild Tucker 4

LEMON MYRTLE & POPPYSEED Muffins

Ingredients for 6 Muffins per student

1½ cups SR Flour

50g butter, melted

1 egg, lightly beaten

1/3 cup milk

Zest and juice of ½ lemon (remove zest before squeezing!)

¼ cup brown sugar

½ teaspoon lemon myrtle

1 tablespoon poppyseeds

 

Method

1.    Preheat the oven to 200°C. Line a muffin tray with 6 papers. Place on  tray

2.   Collect ingredients

3.   Sift the flour, brown sugar into large bowl and then stir in lemon myrtle and poppy seeds. Remove zest from lemon.

4.   Make well in the centre and combine the wet ingredients with dry ingredients.  (butter, juice and zest, egg and milk) Mixture should remain lumpy!

5.   Spoon evenly into 6 muffin tray.

6.   Bake for 15-20 minutes. (The muffins are ready if they spring back when touched lightly with your finger or if a fine skewer comes out clean and dry from the centre of the muffin.)

7.   Cool in tray for 5 minutes then remove from the pan and place on the cake rack.

GOOD LUCK!
 
GIVE THEM A TRY!:)
 


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