Posted in Food, Recipes on March 12, 2011|
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I’ve had my lemon myrtle plant for more than a year, so it was definitely time to venture beyond lemon myrtle tea. I’d found many exciting recipes on the net but there was one I had to try first; Petunia’s Lemon Myrtle Roast Chicken.
Pet had introduced me to lemon myrtle and had given me some leaves too. And the chicken she had roasted had me yearning for some.
I’ve deviated slightly from the original recipe and added some garlic, ginger and parsley, but it’s the lemon myrtle that makes this dish special.
Many thanks, Pet, for sharing. Your recipe’s a real treat!
1 small chicken
Combine the following 6 ingredients:
2 tablespoons butter
2 cloves garlic minced
1 cm young ginger, finely chopped
1 teasp dried parsley
8 lemon myrtle leaves, finely chopped
½ teasp salt
1 red/yellow capsicum, sliced
2 big onions, sliced
2 tomatoes, sliced
yellow cherry tomatoes, halved
potatoes, cut into wedges
dried parsley, chopped
freshly ground black pepper
- Push combined ingredients under the chicken skin, and rub the remaining into the cavity and over the chicken.
- Mix potato wedges with parsley, a bit of salt, black pepper and olive oil.
- Arrange potato wedges, onions, capsicum and tomatoes around chicken on a tray. Splash olive oil.
- Roast at over 400 deg for 45 min then turn and roast again till golden. Turn over once more and roast for a few minutes before removing from the oven.
Pet’s post/recipe can be viewed here: http://petunialee.blogspot.com/2008/10/lemon-myrtle-leaves-arrived-from.html
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I’d never seen the bulbine frutescens before so when I first saw the plant, I hung on to it before anyone else could grab it.
I loved its small gorgeous citrus coloured flowers. Each tiny flower was crowned with a centre of hairy yellow filaments.
I didn’t even know its name and the plant and flowers looked too delicate to last long in the tropical heat. But, game for anything, I bought it all the same. I would have been happy enough if it could stay alive for a couple of months.
A gardening friend from Australia identified the plant for me. With its name, I found out more about the plant.
The bulbine frutescens is an African native and is commonly called ‘burn jelly plant’. Apparently the sap from its leaves can be used to heal burns, cuts, rashes, etc. – a beauty with a purpose! Even better, the bulbine is a perennial!
I planted the Bulbine frutescens out in full sun amidst other plants.
Although it grew, the Bulbine seemed a little reluctant to bloom. A couple of flower spikes peeked out feebly from the ground. So most of the time, all I had were slender leaves.
Recently, I trimmed a tall herb that overshadowed the Bulbine and pulled out the taller neighbouring zinnias.
All of a sudden the Bulbine woke up from its slumber. More than a dozen flower spikes have shot up and I have been blessed by a continuous show of the same beautiful miniatures that first fascinated me a year and a half ago.
Care and propagation: full sun, not fussy about soil, water sparingly. Propagate by division or by sowing seeds (no sign of seeds on my plants though)
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