Warrigal Green and Polenta Pancakes
3/4 cup of self-raising flour
3/4 cup fine polenta
1 cup of milk
1 cup of blanched warrigal greens, shredded or chopped
mountain pepper and salt to taste
oil for frying
Mix flour, polenta, salt and mountain pepper in a bowl. Stir in shredded or chopped warrigal greens. Pour milk into mixture and stir to form a stiff batter. Heat oil in a pan and cook like pikelets.
Spiced Pear with Aniseed Mytle Marinade
1/3 cup garlic oil (garlic soaked in oil)
6 firm pears
3 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon of Native Spice mix
1 tablespoon brown sugar
Aniseed Myrtle fresh or dried whole leaf
Preheat oven to 150 C. Line a shallow baking tray with foil and place a wire rack in the tray, place on wire rack unpeeled and quartered pears, removing core from each.
Mix together soy sauce, sesame oil, garlic oil, native spice mix and brown sugar and aniseed myrtle. Brush the pears with the marinade mix and bake for 30 mins, orr until tender, continue basting pears with marinade until cooked.