By Avalon Karatau
13/12/2022
EMU EGGNOG.
The Australian bush 'is like one big organic supermarket'.
Aboriginal people have lived, thrived, and survived in this country for over 120,000 years, 'You don't get to live somewhere that long and that well without having an intimate understanding of your environment.
Aboriginal people knew what plants to eat, where they could be found, and what time of the year they could harvest.' Here at Craigmuir Lake House, we have over 30 species of edible plants. If that's not something to get excited about. I don't know what is.
Let's make a drink to celebrate our Bush Tukka Garden.
EMU EGG NOG. This recipe you will find on our web page. www.craigmuirlakehouse.com/blog.
Ingredients.
200g caster sugar 1 large emu egg or 10 chicken eggs 1.5L full cream milk Vanilla essence 375ml thickened cream 250ml brandy Nutmeg
Cinnamon Myrtle
Method.
Cream 150g caster sugar and the egg yolk, slowly adding the sugar while whisking. Heat the milk over a water bath, adding creamed egg and sugar slowly as it thickens and coats the back of a spoon. Chill for an hour in the fridge or sit over an ice bath to cool down. Add the vanilla essence. Beat the cream until it peaks, and set aside. Whisk the egg whites slowly, incorporating the remaining sugar until it peaks. Add the brandy. Fold in the egg whites and the whipped cream.
Served chilled or warm in a tall glass with grated nutmeg and cinnamon myrtle.