Wattleseed
General
guide for using roasted and ground Wattle Seed
For a beverage - 1 heaped tsp per cup, in a percolator, plunger or filter
Bread, damper, scones - 1 tsp per cup of flour
Ice cream - 1/2 tsp per 200ml
Slices and Biscuits - add 1 tsp to each cup of recipe mixture
It is always advisable to brew the wattle seed in hot water prior to use.
This brings out the flavour, and provides wattleseed infused water for
your recipe.
1.
Paddymelon Wattleseed Cream
Ingredients:
300 ml thickened cream
1 teaspoon Wattleseed
2 tablespoon caster sugar
Method:
1. Cover Wattleseed with a small amount of boiling water to soften seeds.
Drain off water
2. Whip cream with a mixer on medium-high until it thickens and doubles
in size
3. Add the Wattleseed and sugar and beat until cream is firm
4. Great as a Pavlova topping, with pancakes or as cake filling refrigerate
and use as required.
Note: Wattleseed flavour
will strengthen overnight and colour will develop to a light coffee colour.
2. Paddymelon Wattleseed & Macadamia Fudge Cookies
Ingredients:
100 g macadamia nuts
60 g blanched almonds
1 egg
3/4 cup soft brown sugar
1/4 cup caster sugar
1 teaspoon vanilla essence
150 g butter melted
1 1/2 cups self-rising flour
1/3 cup cornflour
3/4 cup white chocolate, chopped
1/2 cup coconut shredded
2 Tablespoons Wattleseed
Method:
1. Roast macadamia nuts and almonds until lightly golden (about 5 mins)
Allow to cool, then roughly chop and set aside.
2. Cover Wattleseed with a small amount of boiling water to soften seeds.
Drain off water.
3. Beat egg, sugar and vanilla until creamy. Add the butter, sifted flour,
chocolate, coconut, nuts and wattleseeds and mix until combined.
4. Place rounded Tablespoons well apart on lightly greased and lined trays.
5. Bake for 12-15 mins, or until golden. Cool and enjoy.
3. Wattleseed Tiramisu
With kind permission from Sammy Ringer.
This dessert is best made the
day before so that the flavours and syrups can fully soak the biscuits.
Prep time 45 mins.
Cake Ingredients:
250g Italian sponge finger biscuits
30g wattle roasted and
ground
375ml dry Marsala
60 ml sugar syrup
Filling Ingredients:
2 eggs
60gms castor sugar
15 ml white rum
20ml dry Marsala
250g Australian marscarpone cheese
180g chocolate, finely grated cocoa for the topping
Method:
1. Boil the wattle in water and remove pan from the heat.
2. Add the Marsala and
sugar syrup mix and leave to cool.
3. Line the bottom of an appropriate dish with half the biscuits to form
an even base.
4. Strain the wattle syrup and pour half over the biscuit base leaving
to soak in. Alternatively, quickly dunk each biscuit before laying them
out.
5. In a double boiler ,cook the eggs, sugar rum and Marsala until thick.
Cool over ice until cold.
6. Whisk the marscapone cheese until stiff and gently fold into the egg
mixture. Spoon half over the wattle soaked biscuits, sprinkle on some
of the finely grated chocolate then spread out another biscuit layer and
drizzle the remaining wattle syrup over the biscuits.
7. Add more grated chocolate and remaining cheese mixture and finish powdered
cocoa.
4. Wattleseed and Chicken Curry from Jenny in Ballina.
Ingredients:
500g Chicken breast
Dash of macadamia oil
30g wattle roasted and ground
1 brown onion diced
3-4 cloves of garlic, finely chopped
6g Lemon Myrtle leaf ground
Roots from a fresh bunch of coriander, wack with knife prior to cooking
Fresh chilli to taste
1 tin coconut milk
Method:
1. Gently Brown the chicken in the macadamia oil, remove and keep warm.
2. Add the onion, garlic, wattleseed, lemon myrtle, coriander roots and simmer for 3 mins.
3. Add all the wet ingredients, chicken and simmer until tender. Normally around 20 minutes
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