Chef Daniel’s next guest on A Pinch of Salt is local Bushtucker teacher and expert Jake Cassar.
So, our first message to everyone is PLEASE DO NOT JUST PICK ANYTHING FROM THE BUSH TO EAT WITHOUT EXPERT ADVICE FIRST.
You never know if the plant or bush tucker has been sprayed with pesticides or if it is a poisonous lookalike to something else you might have seen or heard about.
In this episode, Chef Daniel makes Barramundi with Warrigal greens and berries.
Jake actually went out and sustainably sourced all of the bush tucker in the episode the morning of filming from a private property on the Central Coast.
Jake really wants to stress how poisonous some bush tucker can be, primarily if your body isn’t used to eating it, so be careful.
Chef Daniel was very excited to learn all of the new ingredients and think about the best way to enjoy the fresh flavour combinations.
He made a Warrigal greens and berries mix for the top of the fish and a side bush cucumber and lime
dressing as garnish.
We would like to honour the traditional custodians of the land and the people who have been foraging and living off this land for thousands of years.
Ingredients:
• Whole barramundi
• Fresh Warrigal greens (always boil first)
• Three teaspoons salt
• 80mls oil
• Native Sarsparilla
• Fresh wild ginger
• Mixed berries such as Appleberry, G-bung and sour currants
• Half a lime
• Chopped bullrush roots
Instructions:
1. Heat up a pan on high
2. Place baking paper on a baking tray and place whole fish on a baking tray
3. Cut slits into fish and add salt and 20 ml of olive oil on each side of the fish
4. Place the baking tray with fish in the oven for 15 mins at 220 °
5. In a separate pot boil 6 leaves of the Native sarsaparilla (to make tea)
6. Place 20ml of oil in a heated pan and fry chopped wild ginger for one minute on high
7. Add the Native Sarsparilla leaves and half a cup of the tea
Salad/dressing:
• In a bowl add lime zest and the juice of half a lime
• Add 20ml olive oil and the chopped Bullrush root (Bush cucumber)
See the full series of A Pinch of Salt at our website and on our YouTube Channel @CentralCoastNewsAU
For more about Jake’s bushtucker survival courses: www.jakecassarbushcraft.com
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