Lemon Myrtle a favourite bush herb with everyone
A MUST TRY RECIPE, if you want a great Aussie recipe to have with your next BBQ this is a winner
BEER DAMPER WITH LEMON MYRTLE
- 3 cups self-raising flour
- 1/2 teaspoon of Lemon Myrtle
- 1 teaspoon of bi carb soda
- Pinch of salt
- 50gm, or 3 tablespoons of butter
- 2 cups of good Aussie beer, your favourite beer is good
- Heat oven to 200°C/fan 180°C
- Mix Flour and soda, lemon myrtle and pinch of salt together
- Rub butter into the flour with your fingers until it resembles fine bread crumbs, don't overdo this
- Lastly mix in the beer
- Put into a greased pan into the oven or a billy over a camp fire and cook
- For cooking at home in the oven put into any shape and place onto baking paper
- Leave wrapped into a tea towel...keeps moisture in
When cooked Lemon Myrtle Beer Damper is quite crumbly and fragile, just break bits off to eat….. perfect. When it cools and the next day it’s firmer to cut, but still soft and moist.
The aroma of this herb conjures up images of lush green forests and cool mountain glades.
Hints of citrus, Lemon Myrtle complements many meals. The true essence of Australia.
This bush tucker herb is used just as often for craft projects such as candle and soap making as it is by foodies.
Lemon myrtle is a medium size native tree (3-20m) found in the Australian rainforest.
Discovered by Baron Von Mueller in 1853. In the early 1990s it emerged as a promising culinary herb, the aroma of this herb conjures up images of lush green forests and cool mountain glades.
Lemon myrtle past and present
It is the true essence of Australia.
Coral Trout cooked in Paperbark
Bircher Museli with Lemon Myrtle & Macadamia Nuts
Gin with Lemon Myrtle, a great drink for any occasion
Try Lemon Myrtle Shortbread