Bush Spiced Polenta with Baked Beetroot and Fennel...

Just over a year ago my husband and I were in Queensland, Australia visiting my parents. We had a wonderful time drinking martinis while watching Huey’s Kitchen, going for long (slightly scary) walks in National Parks and making the most of local farmer’s markets and food fairs.

It was at one of these food fairs that I bought a selection of Australian spices. The Oz Tukka pack contains Wattle Seed, Tasmanian Pepper Leaf, Artesian Salt, Lemon Myrtle and Bush Tomato. Lots of great spices to have fun and experiment with.

Of all the spices the bush tomato was one I really fell in love with. It is similar in taste to caramelized sun dried tomatoes which you can use in substitution if you’re unable to get ahold of bush tomato. The spice pack came with some great recipe ideas and so far this salad has been one of our favourites. It is perfect as a starter or light lunch / dinner. The flavours blend really well together and despite all the different components it is quite simple to make.

The recipe serves 6 people but I made this for the 2 of us and it was plenty for a hearty and healthy dinner.

Here is the original Oz Tukka recipe.

Bush Spiced Polenta with Baked Beetroot and Fennel Salad (serves 6)

Ingredients

For the polenta:

250ml polenta

1 Tbsp Oz Tukka Bush Tomato, finely chopped

1 1/2 Oz Tukka Tasmanian Pepper Leaf

For the salad:

6 small beetroots

2 small fennel

4 Tbsp pine nuts, roasted (I used toasted sunflower seeds which were not only delicious they were also much cheaper)

80g feta cheese

Rocket leaves (enough for 6 small salads – I used a good sized handful each for 2 salads)

For the dressing:

2 tsp Dijon mustard

2 Tbsp balsamic vinegar

2 Tbsp Oz Tukka macadamia oil or olive oil (I used olive oil)

1/4 tsp Oz Tukka lemon myrtle

Directions

To make polenta follow instructions on polenta pack. Add spices towards end of cooking. Wet a square dish or container, press polenta into dish, levelling the top and allow to cool

NOTE: I had to adapt this slightly as I was only able to get pre-made polenta. Instead of adding the spices into the mix I added them to the pan with a small pat of butter while grilling the polenta

Roast the beetroot and fennel in a moderate oven until cooked. Allow to cool

Slice polenta into 1cm thick slices and grill until golden brown

Arrange on plates

Mix dressing ingredients

Chop fennel and beetroot into large chunks

Drizzle some of the dressing over the beetroot and keep separate

Toss fennel with rocket and remaining dressing

Serve on top of polenta with beetroot, sprinkle with pine nuts and crumbled feta

Enjoy!

If you’re interested in more recipes and information please visit the Oz Tukka website.

Many thanks to my husband Paul who took such a lovely photo!

Aroma Festival at The Rocks, Sydney....

Not only am I fortunate enough to be in the beautiful city of Sydney, Australia visiting my parents. I was lucky enough to arrive in time for the Aroma Festival at The Rocks, which is located at the harbour front just opposite the Opera House.

It was a beautiful winter day, so a big change from the glorious summer we’ve been having in the UK. There were dozens of stalls set up, some for the usual weekend market selling all sorts of treasures from jewellery to glass ware to stylish bags made of recycled paper. There were also many stalls set up for the Aroma Festival which was a celebration of coffees, teas and Australian spices.

I LOVE free samples and the stall holders were more then generous with samples of coffee, herbal teas and chai drinks. Also on offer were freshly made fudge, cupcakes, creamed honey and bread dipped in lemon myrtle olive oil and spices. Many stalls offered a great selection of gluten free products as well.

There was a terrific atmosphere and the stall holders were more than happy to talk about their products and give recipe suggestions. Several jars of herbal tea were purchased as was an intriguing selection pack of spices. The real revelation for me is lemon myrtle which smells and tastes like a sunny day. I have never had it before but apparently it’s a herb that is specific to Australia. Lemon myrtle tea is something I will be drinking a lot more of.

I am looking forward to trying out my new herbs but for the moment I am quite happy having a big chocolaty cappuccino with my mum before we walk to the botanical gardens to see the flying foxes!