 |
 |
|
|
|||||
|
|||||
 |
|||||
 Bush Tomato | Akudjura
Solanum centrale Note: ground, dried bush tomato is called 'akudjura' If there's a brave new frontier in the spice trade, it's most certainly in Australia. Wild-crafted spices like bush tomato and mountain pepper are the newest things to hit spice shelves in years. Interesting that Aboriginal peoples' spice racks may predate those of the rest of the world by millennia. Entrepreneurs in the spice trade discovered the potent bush tomato Down Under while investigating the Aboriginal diet. With a taste that starts as sun-dried tomato but ends sharper and less sweet, the bush tomato was historically seen as a staple, not a specialty spice, by the indigenous population. Some samples can even taste like caramelized sugar or dried fruit, but the finish typically brings it back to the savory end of the spectrum. Native to Central and Western Australia, the bush tomato has a strong connection with the mythology of the Warlpiri tribes and Anmatyerr people of Central Australia. Like many Australian native plants, bush tomatoes thrive after bushfires, the initial prolific fruiting steadily declining over a few years until rejuvenated by the next bushfire. Regarded as a staple, bush tomatoes that had dried on the shrub in low humidity desert conditions were gathered and ground with water to produce a thick paste which was formed into large balls and left to dry in the blazing sun. The high acidity characterized in the tangy flavor and rich vitamin C content acted as a preservative, making storage over long periods of time possible and these balls were often wedged into the forks of trees for later use. Although the Australian Aborigines used bush tomatoes primarily for sustenance, our current inquisitiveness and desire for diversified taste experiences has led us to appreciate bush tomatoes as a spice, used in small quantities to enhance the flavor of a wide range of foods in everyday meals. Description Bush tomatoes ripen in the wild in the central desert and the fruits are allowed to dry naturally on the plant before gathering. This process is essential if they are to be safely eaten with no harmful side-effects because during the drying process the level of alkaloids is reduced. Dehydration also concentrates the flavors in bush tomatoes and creates more full-bodied and complex flavor notes in the same way as drying in the sun modifies the flavors of many familiar spices from around the world. Bush tomatoes have a distinct, pleasant 'caramel mingled with sun-dried tomato' aroma with comforting 'baked' background notes reminiscent of a wholemeal cookie. The flavor is initially caramel-like, yet after about 30 seconds develops a somewhat bitter, lingering aftertaste which leaves the palate unexpectedly refreshed, similar to green tomatoes. Ground bush tomatoes are referred to as akudjura, the color varying from light, sandy orange-brown to dark brown depending upon the amount of rainfall the plants experienced while the fruits were developing. Culinary Uses of Bush Tomato Use akudjura ato to flavor casseroles, beef stews or wild game. Or sprinkle it on focaccia, antipasto and chutneys. It also works well as a coating for grilled fish, such as salmon or tuna. It combines particularly well with ground coriander seed, watdeseed, lemon myrtle and a little salt for rubbing onto white and red meats before grilling, barbecuing or stir frying. A tangy pepper steak spice can be made by pounding black and white peppercorns, mustard seeds, salt and akudjura in a pestle and mortar. Sprinkle over steak and barbecue. Other Names Native names: akudjura (ah-KOOT-joo-rah), akatjera, kutjera, akatyerre, kampurarrpa, and kati kati. Italian: pomodorina selvatico Australiano macinato
Recipes using Bush Tomato and Akudjura
Shrimp with Australian Spice Rub Serves 4 1 tablespoon brown mustard seeds 1 teaspoon freshly ground dried lemon myrtle 2 teaspoon chopped dried garlic 1 teaspoon ground mountain pepper 3/4 teaspoon freshly ground bush tomato 1/2 pound (2 sticks) unsalted butter 1 tablespoon shredded fresh ginger 11/2 pounds large shrimp, peeled but tails left on, deveined Juice of 1 lime Prepare a hot fire in an outdoor grill. Grind all the mustard seeds, lemon myrtle, dried garlic, mountain pepper, and bush tomato together in a coffee mill. Melt the butter in a small pan and add the ginger; remove from the heat. Transfer 1/4 cup of the ginger butter to a small bowl and set aside in a warm place. The shrimp can be skewered or placed in a barbecue basket to facilitate flipping. Brush with the remaining ginger butter and dust with the spice blend. Grill for 2 to 3 minutes on each side, until the spices form a light crust and the shrimp are opaque throughout. Mix the lime juice with the reserved ginger butter and serve as dipping sauce.
Akudjura-Crusted Steak Recipe Spread akudjura combined with kosher salt and black pepper to taste onto both sides of steaks. Heat a heavy skillet (preferably cast-iron) until it just begins to smoke. Add a little oil, then place the steaks in the skillet. Sear them on both sides until the akudjura caramelizes, reducing the heat, if necessary, to cook the steaks to the desired doneness. Transfer the steaks to a platter, cover with aluminum foil, and allow to rest for 5 to 10 minutes so the juices are evenly distributed. Remove foil and serve.
4 cups plain flour Pre-heat the oven to 200°C. Add salt and baking powder to the flour. Rub the fat (butter) into the flour until it resembles breadcrumbs. Add bush tomato and mix through. Gradually add the milk, a little at a time, until you have a soft dough. Knead for a few minutes.Cut into scones and rest for 10 minutes. With a pastry brush, brush the tops of the scones with a little milk and bake for approximately 20 minutes at 200° C or until brown on the top.
Bush Tomato, Spinach & Mushroom Risotto Serves 2 • 1 tablespoon olive oil Put the oil in a medium sized, heavy based pan and set over a medium heat. Add the onions and garlic and gently stir fry for 3 – 4 minutes, until softened. Add the bush tomato and stir, coating the onions for about 1 minute. Then add the rice and peas to the pan, continuing to stir and fry for another minute. Add 1 cup of water to the rice and stir to combine. Once this is absorbed, add another cupful and keep doing this until all the water has been used up – this should take about 20 minutes. Add the mushrooms, tomato, basil and spinach. Stir through and cook for another 2 minutes, until the spinach and basil are wilted. Serve immediately with the ricotta cheese on top and a green salad.
2 cups flour Mix flour, cheese, sugar, salt, pepper, baking powder. Add cream cheese and mix till resembles crumbs. Mix egg, milk and butter together and add to flour mixture. Spoon mixture into muffin tins. Sprinkle a very small amount of shredded cheese and powdered bush tomato on top. Bake 200°C for 20 minutes.
Bush Tomato Soup This soup is perfect for those cold days or as a starter for a traditional bush tucker feast. It can be reduced further to make a pasta sauce. The flavor will strengthen with time so it is best to make it in advance and heat to serve. Serves 6 100g dried, ground Bush Tomatoes Bring a pot of water to the boil and immerse the fresh tomatoes for about 30 seconds. Lift out, peel and chop coarsely. Saute the onions in the olive oil in a medium size saucepan over medium heat until soft and tender. Add the chopped tomatoes and cook for 10 minutes. Add the ground bush tomatoes, mountain pepper and salt. Cook for 45 minutes over a low heat, stirring occasionally. Add the fresh basil a few minutes before the end of the cooking time. Remove from heat and puree until smooth.
Bush Tomato and Mountain Pepper Dip This simple to make dip is delicious with crackers or bread sticks. For best results make the day before as the flavor develops over time. This dip keeps for days and freezes well. 2 tablespoons dried, ground Bush Tomatoes Blend all the ingredients in your mixer or by hand until the mixture is uniform. Bush Tomato and Chilli Salsa Salsa's are quick and easy and will add great flavour to pasta, or as an accompaniment to grilled meat or vegetables. Makes 2 cups 1/4 cup (60ml) white vinegar In a medium-sized stainless steel saucepan, bring the vinegar, salt and chillis to the boil. Add the ground bush tomatoes and cook for 10 minutes on a low heat. Remove from heat. Combine the tomatoes, onions and garlic in a large bowl. Add the saucepan ingredients to the bowl. Let the salsa sit for an hour for the flavours to infuse before serving. Just before serving, drain off any excess liquid and stir through the olive oil. You may also be interested in Wattelseed, Lemon Myrtle and Mountain Pepper | Tasmanian Pepper Bush Tomato | Akudjura © 2009, The Epicentre. All rights reserved. |
|||||
|
|||||
|
|||||
|
|||||
|
|
 |
 |
|
|