I have been fascinated by bush foods since our trek to Uluru a few years ago, having attended a bush foods masterclass with a couple of the locals. My lovely husband remembered this and bought me a huge pile of ingredients from Taste Australia Bush Food Shop for Christmas.
Tonight was my first foray into bush food wonderland.
It would have been difficult to decide what to cook first except that the Warrigal greens arrived fresh and so the choice was fairly obvious. It is always confronting when you realise that an ingredient you are about to use is quite toxic in its raw form. Some websites recommended blanching it for three minutes and The Cook's Companion recommended five. Given the possibility I could poison my family if I didn't cook it well enough, I opted for five and then rinsed it very, very well. The smell as it was cooking reminded me very much of silverbeet which was lovely and familiar.
After having the life squeezed out of it to remove all moisture, I threw it in the thermomix and blended it well. The recipe in the Cook's Companion required only a half cup of fresh Warrigal greens but I decided I was not in the mood to cook two different things so I blended the entire bunch. I think I started with around 500 grams before the stems were removed. At this point I realised that I would be going "off-recipe" and threw in about four cups of flour. When blitzed, I was thrilled to realise that I had created my very own green flour. I am kicking myself now for not taking a picture!
Having made pasta many, many times I added the eggs by eye; ending up with four or five eggs and another four yolks in the mixture before I was happy with the consistency.
Running out of energy, the pasta ended up resting overnight instead of for the required hour. Honestly the best pasta making tip I think I could ever give is to rest the pasta in the fridge (sealed in cling film) for at least thirty minutes and if flavoured, at least an hour. It makes rolling it out a breeze.
I hand cut the pappardelle which kept things nice and rustic. We were thrilled with the taste which was beautiful and fresh and the texture of the pasta was absolutely spot on which I did not expect given the amount of greens in there.
Look out for some more bush food action over the coming weeks and months.
|Hanging out to dry|