Welcome back to our guest foodie blogger, Michelle from The Source Bulk Foods Lane Cove. This recipe uses some of the wonderful Bush Tucker ingredients now available at The Source.
Our new Australian Bush Tucker range is inspiring me to experiment with ingredients I have never used before – and its invigorating. The subtle yet deep taste and smell of the products is adding a rich new range of flavours to our meals – and we are loving it. Having had some fun roasting veggies in the Murray River Salt with Lemon Scented Tea Tree, it was time to move on and Lemon Myrtle and Saltbush seemed to be calling me with their fresh citrus scents.
The chicken was juicy and so citrusy sweet and the gluten free damper was a really surprising success – an awesome gluten free bread that could be used as a great lunch option stuffed with the ingredients below or any other savoury combo such as savoury mince and cooked spinach to be school and nutrition friendly.
Ingredients
- Lemon Myrtle Chicken
- 8 chicken drumsticks or 4 marylands
- 1kg roasting potatoes, skin cleaned & cut into wedges
- 2 tsp TSBF Lemon Myrtle
- ¼ cup TSBF Organic Extra Virgin Olive Oil
- 2 cloves garlic, crushed
- 2 lemons, cut into wedges
- 2/3 cup Chinese Cooking Wine
- 1/3 cup TSBF Apple Cider Vinegar
Saltbush Damper
- 1½ cups TSBF self-raising flour (or a gluten free option)
- 1 tsp TSBF saltbush, and a little extra for garnish
- ¼ tsp TSBF salt
- 20g butter
- ½ cup milk
- 125g natural yoghurt
- ¼ cup coarsely crushed raw macadamias
- 125g crumbled feta
Method
Preheat oven to 200 degrees.
Bring a pot of salted water to the boil and cook the potatoes for about 6min or until just tender, then drain.
Combine the lemon myrtle, olive oil, garlic, Chinese cooking wine and apple cider vinegar in a bowl.
Rub 2/3 of the mixture all over the chicken and place it in a baking tray.
Arrange the potatoes in the same tray and drizzle over the remainder of the mixture.
Bake for 45min or until the chicken is cooked and the potatoes are cooked and golden.
For the damper, combine the flour, saltbush and salt in a food processor with the butter and pulse until just combined (or mix by hand). Remove to a large bowl.
Whisk together the milk and yoghurt and add to the flour mixture with 2/3 of the macadamias and feta.
Mix with hands and then turn out onto a floured bench and bring together without kneading. Do not over knead.
Cut the dough into four and roughly roll into balls with floured hands.
Add to a floured baking tray, score the top, sprinkle with the rest of the feta, macadamias and saltbush.
Add to the oven when the chicken has 20-25min to go.
They are ready when they are golden on top and the bottom sound hollow when tapped.
Serve the chicken with your favourite green veg or salad and use the damper to soak up all the sweet juices.
Thank you, Michelle for the recipe. We can’t wait to see your family friendly recipes. Michelle works full time and has two teenagers, so she is all about quick, easy and nutritious recipes. She regularly brings in some of her home cooked treats for customers to nibble on while shopping at The Source Bulk Foods Lane Cove.
Address: Shop 12 & 13 Lane Cove Market Square, 24-28 Burns Bay Road (next door to Trendsetter Travel)
Phone: (02) 9420 5055
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