Get a taste of the NT with Lemon Crumbed Barramundi or improve your Leftover Sunday Roast with these recipes

Lemon Myrtle Crumbed Barramundi with Saltbush Salad

Charlie Albone and Clarissa Feildel have been on an epic adventure in the Northern Territory for Better Homes and Gardens. Clarissa uses local ingredients for a taste of the Red Centre at home.

Prep Time: 25 minutes

Cook Time: 8 minutes

Serves: 4

Barramundi

• 1 ½ cups panko breadcrumbs
• Dried lemon myrtle and dried Saltbush flakes, to season
• ½ cup plain flour
• Bush Tomato Powder and Native Ground Pepper Berry, to season
• 2 eggs, lightly beaten
• 3 to 4 barramundi fillets (skin on) (or similar fish), sliced into 2-3cm strips
• Olive oil, for shallow frying
• Davidson plum powder, for garnish
• Sea salt and cracked black pepper

Dressing

• 2 tablespoons olive oil
• ¼ cup lime juice
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar or to taste
• 1 clove garlic, crushed
• 2 teaspoons finely grated ginger
• 1 – 2 birds eye chilli, finely chopped
• ½ teaspoon Native Ground Pepper Berry
• 1 – 2 teaspoons Dried Salt Bush flakes
• 2 – 3 Finger Limes, split and pearls removed
• Salt to taste

Salad

• 250g cucumber, cut in half lengthways then sliced diagonally
• 3 oranges, cut into segments
• ½ red onion, thinly sliced
• Handful of torn samphire
• Handful of sunrise limes
• Handful of muntries
• Handful rosella flowers (also known as wild hibiscus), preserved in syrup
• Torn fresh saltbush leaves (optional)
• ¼ cup macadamia nuts, chopped

Method

1. Combine breadcrumb, lemon myrtle and dried salt bush in a large bowl. Place flour, bush tomato powder and native ground pepper berry in a separate bowl. Whisk eggs in a bowl.
2. Coat fish lightly in flour mixture. Dip into egg and press into crumb mixture. Shallow fry for 3-4 minutes on each side, or until golden and cooked. Drain on paper towel. Sprinkle with plum powder.
3. To make dressing, whisk ingredients in a bowl. Season with salt.
4. Place cucumber, orange, red onion and native ingredients in a large bowl. Pour over dressing and scatter with nuts.
5. Serve fish with salad.

Leftover Sunday Roast Salad with Buttermilk Curd

Your Sunday roast will be even yummier than the first time with this recipe from Colin Fassnidge.

Prep Time: 15 minutes

Cook Time: 45 minutes

Serves: 4

Buttermilk Curd (curds and whey)

• 600ml carton buttermilk (unopened)
• Juice and zest of 1 lemon
• 1 tablespoons olive oil

Dressing

• 100ml extra virgin olive oil
• Juice and zest of 1 lemon
• 1 tablespoon Dijon mustard
• Sea salt and cracked black pepper, to taste

Croutons

• 100g butter, chopped
• 1 clove garlic, smashed
• 4 slices stale sour dough bread, cut into 2cm pieces

Leftovers (More or less as you have them)

• ½ cooked chicken, discard bones and cut into 2cm pieces
• 3 roasted carrots, chopped into 2cm pieces
• 2 roasted onions (roasted in skin), halved
• 1 bulb roasted garlic, halved
• 1 roasted lemon, halved
• 4 roasted potatoes, chopped into 2cm pieces

To Assemble

• 2 tablespoons capers
• ½ bunch flat leaf parsley, chopped plus extra to garnish
• ½ bunch mint, chopped plus extra to garnish

Method

1. To make buttermilk curd, stand carton in a medium saucepan. Fill to halfway with water. Slowly bring to the boil over a medium heat. Simmer for 40 minutes. Remove carton carefully. Refrigerate unopened until cold.
2. Carefully open buttermilk and place curd into a fine strainer over a bowl. This will separate the curds and whey. Place whey in a jar with a lid.
3. To make dressing, add oil, juice, zest and Dijon to whey in jar. Shake well. Season with salt and pepper, to taste.
4. Transfer curd from strainer to a clean bowl. Add juice, zest and olive oil. Season with salt and pepper. Whisk lightly. Cover and refrigerate.
5. To make croutons, place butter and garlic in a large frying pan over a medium heat. Add bread. Cook, tossing until light golden. Remove to a plate.
6. To assemble, squeeze flesh and juice from onion, garlic and lemon. Combine with remaining leftovers, capers, herbs and dressing in a large bowl. Spoon salad onto a serving plate and dollop with curd. Scatter with croutons and extra herbs.

TIPS: For best results, refrigerate cooked buttermilk overnight before straining.

Any leftover roast meat and vegetables can be used for this recipe.

Remaining chicken carcass can be boiled to make a stock.

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