Wattleseedcaffeelatteorwattlecino Recipes

CRAWFISH ETOUFFEE

Crawfish Etouffee image

Provided by Emeril Lagasse

Time 1h50m

Yield 8 servings

Number Of Ingredients 19

Ingredients

6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

Steps:

In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

WATTLESEED CAFFEE LATTE OR WATTLECINO

Wattleseed Caffee Latte or Wattlecino image

I saw this made on "The Outback Cafe" & it intrigued me. I just happened to have some wattle seed in the pantry so gave it a go. It' has a very mild, slightly nutty flavour, is low GI and no caffeine and because it's so mild I didn't even miss the sugar. (It's not recommended to add sweetner as it overpowers the taste) This is authentic Australian cuisine.

Provided by Mandy

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

15 g ground roasted wattleseed (1 scoop approx)
200 ml steamed milk
sugar (optional)

Steps:

Use the wattle seed as you would coffee in your coffee maker, let the machine do it's work making a wattle espresso.
Top with steamed milk.

WAKE UP COFFEE JELLY

Wake Up Coffee Jelly image

I have been making this coffee jelly for years and have not seen recipes for it. If you like coffee, you will probably like this.

Provided by jimmyz

Time 12h50m

Yield 160

Number Of Ingredients 4

Ingredients

2 ½ cups water
6 tablespoons instant coffee granules, or more to taste
1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
3 ½ cups white sugar

Steps:

Inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
Mix water and instant coffee in a pot; bring to a boil. Add pectin and bring back to a boil. Add sugar and bring back to a boil.
Boil the mixture for 8 to 10 minutes, stirring constantly. Pour jelly into hot, sterilized jars. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.4 g, Sodium 0.1 mg, Sugar 4.4 g

PAVLOVA WITH WATTLESEED

Pavlova With Wattleseed image

The Wattleseed Pavlova is Vic Cherikoff's flagship dish and has to be a contender for an Australian national dish. The history of the Pavlova stems back to Fremantle, Western Australia and was created at the Esplande Hotel by chef Bert Sachse who named it after Anna Pavlova a Russian Ballerina who toured Australia. The kiwis simultaneously concocted the same sort of meringue mixture or believe they did. The idea of serving it with wattleseed and in Swiss roll fashion is ingenious.

Provided by evelynathens

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

7 egg whites
5 g lemon juice
15 g cornflour
300 g caster sugar
300 ml whipped cream
30 g wattleseed extract
120 g cereal or 120 g plain sweet biscuit crumbs
strawberry jam
1 lemon, juice of
1 pinch mixed spice

Steps:

Add the Wattleseed extract to the cream and whip this to stiff peaks; this can and is best done the day before to allow the full flavour to develop; taste and add more extract if you want a stronger flavour.
In another bowl whip the egg whites to soft peaks; add the sugar and lemon juice slowly until stiff peaks form. Line a baking tray with baking paper to cover an area the width of the baking paper and 1¼ times the length. Read the pavlova mix over the baking paper in a rectangular shape to a depth of 2cm.
Bake at 150°C for 10 to 15 minutes or until firm and nearly touch dry but not browned; it should look like soft meringue at this stage. Remove from the oven and slide it off the tray to stop it cooking on; sprinkle the top with the crumbed breakfast cereal evenly coating the surface.
Flip the meringue over, seasoned side down, onto a clean tea towel and remove the baking paper carefully; if it sticks, place a wet towel which has been heated in a microwave (or soaked with really hot water) on to the baking paper for 30 seconds; try peeling the paper away again and it should come away cleanly. Spread the wattleseed cream evenly over the meringue to a thickness of around 1cm or ½ an inch. Roll up the pavlova using the long edge of the towel; cut the ends on an angle. Before removing the towel completely, lift the pavlova onto a platter and roll the pavlova off the towel.
Serve with a sour fruit coulis, for example, a berry jam mixed with enough lemon juice to taste tart and to pour like a thick sauce. I'd add a pinch of fruit spice to this sauce as well to enhance the fruitiness.

Nutrition Facts : Calories 128, Fat 1.4, SaturatedFat 0.8, Cholesterol 4.6, Sodium 39.9, Carbohydrate 27.4, Sugar 25.7, Protein 2.3

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