Hillview Farms has recently introduced a new range of native Australian ingredients but what exactly are they and how do you use them? The thought of using unique ingredients in your cooking may seem a little daunting if you aren't sure how to use them and how they taste. To help you expand your taste buds we have put together 3 recipes that showcase the distinct flavour and diversity of native ingredients!

Deep-Fried Chicken Wings With Chilli, Salt and Finger Lime

This crunchy classic is a great way to warm your taste buds to the taste of native ingredients. 

Ingredients you’ll need: 

• 12 large chicken wings (about 1.5kg)
• ¼ cup spring onion, julienned
• 2 tsp salt flakes 
• Vegetable oil for deep-frying
• ⅓ cup plain flour
• 1½ tbsp chilli powder
• 4 large red chillies, cut in half lengthways, seeds removed
• 6 finger limes, cut in half on the diagonal 

Step 1. 

Arrange chicken wings on a heatproof plate that will fit inside a steamer basket. Place the plate inside the steamer and position over a deep saucepan or wok of boiling water and steam, covered, for four minutes.

Step 2. 

Carefully remove plate from steamer basket, drain away excess liquid and set aside for 15 minutes to cool slightly.

Step 3.

Meanwhile, combine flour, chilli powder and salt in a large bowl. Add chicken wings in two batches and toss to coat well, shaking off any excess flour.

Step 4.

Heat oil in a hot wok until the surface seems to shimmer slightly. Add half the chicken wings and deep-fry for about seven minutes or until just cooked through and lightly browned. Using tongs, turn wings occasionally to ensure even cooking. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with remaining wings.

Step 5. 

Add chillies to the same hot oil and fry for about one minute until they are deep red. Remove with a slotted spoon and drain well.

Step 6. 

Arrange chicken wings on a platter and garnish with fried chillies and spring onions. Serve immediately with finger limes, which should be squeezed on top of the wings, at the table.

Native Pepperleaf Steak

Shake up your classic steak dinner with the unique Australian flavour of pepperleaf. 

Ingredients you’ll need: 

• 2 tbsp black peppercorns
• 1 tbsp olive oil
• 2 tsp ground native pepperleaf
• half tsp sea salt flakes
• 125 ml beef or chicken stock
• 2 tbsp cream
• 2 scotch fillet steaks, 180g each
• 1 tbsp butter
• 1 tbsp sherry or brandy

Step 1. 

Crush the black peppercorns, and mix with the ground native pepperleaf and sea salt on a flat plate.

Step 2.

Press one side of each steak into the mixture. Heat the olive oil in a heavy non-stick pan until hot. Add the steaks, pepper-side down, and leave for 3 minutes over moderate heat, pressing down lightly.

Step 3.

Turn once, and cook for 2 minutes, depending on thickness. Remove from the pan, and allow to rest for 3 minutes. For an accompanying sauce, add butter to the pan, then the brandy (which may flame) and stock and bring to the boil, stirring well, until saucy. Add cream, heat through and strain over the steaks to serve.

Native Pepper and Beer Pikelets

These native pancakes are an unfamiliar take on a breakfast classic. 

Ingredients you’ll need: 

• 200ml lukewarm milk
• 75g buckwheat flour
• 50ml lukewarm beer
• 1 tsp sugar
• 1 tbsp melted butter
• 2 tsp native pepperleaf, ground
• 1 large egg, separated
• 7g sachet fast-action dried yeast
• 75g plain flour
• 1 tbsp wattleseed, toasted and ground
• 1 tsp sea salt
• 2 tbsp butter for cooking

Step 1. 

Mix the lukewarm milk, beer, sugar and yeast in a large bowl and leave in a warm place for 10 minutes until spongy.

Step 2. 

Whisk in the two flours, wattleseed, native pepperleaf, sea salt, butter and egg yolk, without overmixing. Cover with plastic wrap and leave undisturbed for one hour to rise. When risen, beat the egg white to soft peaks and fold into the mixture.

Step 3. 

Melt a little of the butter in a frying pan and drop in the batter by the dessertspoonful. Cook until little holes appear in the top (about one minute), then turn and cook for a further 30 seconds (longer, if larger). Repeat with remaining butter and batter, and serve while still warm. These can be made a day ahead and quickly reheated in a hot pan.

Spice up your next cook with these tasty Australian ingredients and more with the help of Hillview Farms. Hillview Farms is dedicated to providing high-quality, fresh produce that is chemical-free and locally sourced. Our door-to-door delivery ensures our produce goes direct from farm to table.