Wattleseed is a term used to describe the edible seeds from around 120 species of Australian Acacia that were traditionally used as food by Australian Aborigines and they were eaten either green (and cooked) or dried (and milled to a flour) to make a type of bush bread.
Acacia seed flour has recently gained popularity in Australia due to its high nutritional content, hardiness, availability, and low toxicity. Due to its low glycemic index, it is also often incorporated into diabetic foods. Vic Cherikoff (a significant pioneer in the Australian native food industry) developed Wattleseed as a flavouring in 1984 from selected species and this is now the major commercial product used because of its chocolate, coffee, hazelnut flavour profile. It is often added to ice cream, granola, chocolates and bread and widely used by chefs to enhance sauces and in whipped cream and other dairy desserts.
Wattle Seed Ice cream
• 1 litre of premium vanilla ice-cream
• 2 teaspoons of Wattleseed
Simply add the Wattleseed into a glass and add just enough boiling water to cover the grounds. Don't add more water or it will form ice crystals when refrozen
Allow to cool
Allow ice cream to partially thaw, put in large mixing bowl and add the cooled
wattleseed grounds, mix well, put back in ice cream tub and refreeze.
Enjoy your delicious wattleseed ice cream with its hazelnut, coffee and chocolate
flavour and aroma!
Wattle seed lamb and mango sauce
2.2kg lamb leg
500g can of mangoes
1tbsp Smoked Paprika
Rub lamb with wattleseed Paprika and salt and pepper.
Place the leg into a hot oven and cover with aluminum foil. Roast for 1 and a half to 2 hours at 200C and then remove foil and roast until meat is browned.Remove from the oven and allow lamb to rest for 15 minutes before carving.
Put Mangoes, butter, salt and pepper to season into a saucepan. Warm for a few minutes on a medium heat.
Pour over the mango sauce and accompany with mashed potatoes, steamed greens or baked vegetables.