Sea Parsley thrives in harsh conditions along Australia’s Southern Ocean coastline on sand dunes and between cracks in rocks just above the high tide line, right on the beach.
Sea Parsley, also know as Sea Celery can be used in salads and soups.It is best used as a flavouring in the same way as regular parsley is used. Captain Cook made use of this plant to prevent scurvy when “The Endeavour” visited the east coast of Australia and New Zealand in 1770 and it was subsequently used by early settlers as a source of greens. In fact, colonists in Albany W.A. were the first to cultivate it.
Chicken Ragu Fettucine
1 x 1.8kg Free Range Chicken
100ml Macadamia Nut Oil or Light Olive Oil
1 dspn dried Sea Parsley
1 tspn dried Native Thyme
1/2 tspn dried Native Sage
1 tspn dried Lemon Myrtle
1 tspn dried Mountain Pepperleaf
100ml Tomato Puree
3 x 400gm cans diced tomato
1 1/2 cans of water
10gm Bush Tomato seasoning
1 stick celery (cubed)
1 carrot (cubed)
1 onion (diced)
3 cloves garlic (minced)
3 rashers of bacon (diced)
Mix 80ml of oil with Sea Parsley, Native Thyme, Native Sage, Lemon Myrtle and Mountain Pepperleaf. Massage on and in the chicken and place on baking tray. Into the oven at 180C for about 80 minutes, turning every 20 minutes.
Meanwhile into a pot place the rest of the oil, bacon, carrot, celery and garlic and cook for 5 minutes before adding, the puree, tomatoes, bush tomato seasoning and water. Cook for 20 minutes and then turn off and allow to rest.
When the chicken is cooked and is cool enough to handle pull the flesh off the bone and place into the tomato sauce.
Tip: This recipe is best made in advance to allow the flavours to infuse.
Cook pasta as per packet instructions. Mix through the sauce. Serve with grated Parmesan or Pecorino cheese and fresh green salad.