| Basic
Bunya Purée
- 250g recently boiled bunya kernels
- 250ml very hot water
- 3/4 tsp salt
Granulate bunya in processor. Add
salt and water through the processor’s
loading hatch. Mix at low speed, then
blend at high speed for about 20 seconds
May be diluted for other products
or stored frozen. (Labelled and dated).
Emulsions/creams are formed by adding
oil, flavours, sweetening etc. at
the end of forming a purée
or during the process. NB. Good emulsions
require prolonged high speed.
Bunya Macadamia Honey Cream
- 250g freshly boiled bunya
- 350ml water
- 80ml macadamia oil
- 80g (2 Tbls) honey
- 3/4 tsp salt
Granulate the bunyas in a processor.
Water, oil, honey and salt may be
heated in a saucepan until nearly
boiling before adding to the bunya.
Mix slowly. Final high speed mix –3
minutes. Scrape sides to middle. Mix
again. Pack in containers. Label with
title and date. Chill or freeze. |
