Unusual fact: The Nullarbor Plain in South Australia is the largest piece of limestone in the world at 200,000 square kilometres
Australia, the land of down under. This week for Australia I made macadamia crusted Barramundi with an orange salad and for dessert Lemon myrtle cheesecake. I am not sure whether you can buy barramundi very easily over seas but I know you can in Australia.
The best barramundi you can buy is Northern Territory barramundi but don’t worry if you can’t get it because we just used Queensland Barramundi. If buying overseas (countries that aren’t Australia) you will most likely get it frozen then exported to your country. You may have to do a little bit of looking, and I definitely suggest sourcing out good barramundi because this recipe was amazing. The barramundi was perfectly cooked, make sure you cook it till the flesh parts a little because you don’t want raw fish.
We ended up cooking the thicker fillets for about 10mins with the last 2 being on about 240˚C. The crust was very good, the macadamias tasted sweet against the fish. The herbs in it added a nice flavour. The salad went perfectly with the fish, it is a nice light salad. We used local naval oranges because they are in season, and they were perfectly ripe and sweet. The red onion went surprisingly well with the oranges it was not oniony or spicy at all. All together an amazing meal.
Now for the dessert. The dessert was a lemon myrtle cheesecake. Lemon myrtle is mainly grown in the Sunshine Coast and Proserpine areas of Queensland and can be bought from some specialty food stores. I believe that it is very hard to come by overseas as it is an Australian native plant. I think you can buy it in most of Australia, though in Tasmania and Western Australia it is harder to find. We bought ground lemon myrtle leaves. We used the brand “herbies” which is a big company that is based in New South Wales, so if you look in organic or specialty food stores in Australia you should be able to find it. If you have ever gone into a soap shop and smelt the lemon myrtle flavoured soap it smalls exactly like that, and it tastes like it smells (not soapy but a soft lemon flavour).
Instead of using the ordinary plain biscuits that you would normally use in a cheesecake we used ANZAC biscuits. Due to a lack of time and illness I was not able to make my own ANZAC’s so we bought some. The packet that we bought was obviously bad quality, they were a little stale and did not have the oat-y golden syrup-y flavour that they were supposed to have. So that let the crust down a lot. The filling was amazing, the lemon myrtle was woody, smokey, lemony but not tangy. It was a perfect flavouring for a cheesecake.
Macadamia crusted barramundi with an orange salad
Lemon Myrtle cheese cake
Dad: 8 and a half
Mum: 7 and a half
Macadamia crusted Barramundi
For the crust
1/2 cup Macadamia Nuts
1/2 cup dried Breadcrumbs
1 tbsp Parsley, roughly chopped
1 tbsp Chives, chopped
4 tbsp Butter, softened
For the fish
1 tbsp Olive Oil
4 x 170 g Barramundi Fillets, skin removed
Preheat oven to 200°C.
Combine all ingredients for the crust in a food processor and pulse until a rough crust forms, the macadamia nuts should still be quite chunky.
Season to taste with salt and pepper and reserve.
Heat a large nonstick sauté pan over medium high heat and add the olive oil to the pan.
Season the fillets on both sides with salt and pepper and place in the pan flesh side down (side opposite where skin was) and cook for 1 to 2 minutes or until light golden brown.
Using a thin flat spatula gently flip fish over and divide the crust evenly among the top of each fish in an even layer.
Transfer entire pan to the oven and bake for 4 to 5 minutes or until the fish is just cooked through and the crust is light golden brown.
Remove fish from oven and serve immediately with either a light salad or sautéed vegetables.
4 large oranges, peeled, pith removed and discarded, sliced into 2cm rounds
1 red onion, finely sliced
3 tbs finely chopped flat-leaf parsley
1/4 cup (60ml) olive oil
1 tbs orange juice
2 tsp orange blossom water (optional)
2 tbs slivered pistachios, to serve
Lay oranges on a platter. Sprinkle with onion and parsley. Combine oil, juice and blossom water and season. Dress salad just before serving and season with freshly ground pepper. Garnish with pistachios.
Lemon Myrtle No-Bake Cheesecake Slice
- 10 ANZAC biscuits
- 1/2 cup macadamias
- 100g/3.5ozs melted butter
- 1.5 sheets of gelatine (titanium strength)
- 125g/4.4ozs butter at room temperature
- 250g/9ozs cream cheese at room temperature
- 2 teaspoons ground lemon myrtle
- 3/4 cup caster sugar
1. Line a round springform tin with baking paper on the base and sides. In a food processor, grind biscuits and macadamia nuts until finely ground as possible. Tip into a medium sized bowl and add melted butter and stir to combine.
2. Press onto the base of the lined tin and refrigerate until needed.
3. In a bowl of cold water, soften gelatine until pliable. Drain the cold water and add 1/4 cup of hot water and stir to combine and cool. Using an electric mixer, cream butter and sugar until fluffy and then add cream cheese and lemon myrtle and beat again.
4. Add gelatine and beat until fluffy and fully incorporated. Take tin out of fridge and working quickly using a spatula, spoon the filling on top of the crumbs and smooth surface as much as possible. Refrigerate for several hours until set.