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Cashews  Roast  Salt   1kgCashews Roast Salt 1kg
Cashews Dry Roast No Salt   1kgCashews Dry Roast No Salt 1kg
Cookies & Cream Macadamia 200gCookies & Cream Macadamia 200g
Crunchy Hickory Macadamias  SUP  75gCrunchy Hickory Macadamias SUP 75g
Crunchy Hickory Macadamias SUP 200gCrunchy Hickory Macadamias SUP 200g
Crunchy Hickory Macadamias SUP 750gCrunchy Hickory Macadamias SUP 750g
Honey Roast Macadamias  SUP  75gHoney Roast Macadamias SUP 75g
Honey Roast Macadamias  SUP 200gHoney Roast Macadamias SUP 200g
Honey Roast Macadamias  SUP 750gHoney Roast Macadamias SUP 750g
Honey Roast Macadamias 30g foil bag  x 50Honey Roast Macadamias 30g foil bag x 50
Lamington Chocolate Macadamias 200gLamington Chocolate Macadamias 200g
Macadamia Meal SUP  750gMacadamia Meal SUP 750g
Maple Pancake Macadamias 200gMaple Pancake Macadamias 200g
Peanuts Salted 1kgPeanuts Salted 1kg
Raw Macadamias ST2 SUP 200gRaw Macadamias ST2 SUP 200g
Raw Macadamias Style 4 1kgRaw Macadamias Style 4 1kg
Raw Macadamias Style 6 Chips C B 1 KGRaw Macadamias Style 6 Chips C B 1 KG
Roast Only Macadamias SUP 200gRoast Only Macadamias SUP 200g
Roast Salt Macadamias  SUP  75gRoast Salt Macadamias SUP 75g
Roast Salt Macadamias  SUP 200gRoast Salt Macadamias SUP 200g
Roast Salt Macadamias  Sup 750gRoast Salt Macadamias Sup 750g
Roasted Salted Macadamias 30g Foil Bag x 50Roasted Salted Macadamias 30g Foil Bag x 50
Rosemary & Sea Salt Macadamias 200gRosemary & Sea Salt Macadamias 200g
Rosemary & Sea Salt Macadamias 750gRosemary & Sea Salt Macadamias 750g
Rosemary & Sea Salt Macadamias 75gRosemary & Sea Salt Macadamias 75g
Salt & Vinegar Macadamias 200gSalt & Vinegar Macadamias 200g
Salted Caramel Chocolate Macadamias 200gSalted Caramel Chocolate Macadamias 200g
Sour Cream & Onion Macadamias SUP 200gSour Cream & Onion Macadamias SUP 200g
Toasted Macadamia Muesli Sup 750gToasted Macadamia Muesli Sup 750g
Wasabi Macadamias SUP 200gWasabi Macadamias SUP 200g
Wasabi Macadamias SUP 750gWasabi Macadamias SUP 750g
MACADAMIA SALES THE FIRST CHOICE NATURALLY

MACADAMIA SALES THE FIRST CHOICE NATURALLY


                                                                   Seafood Recipes

 

Seared scallop salad with macadamia & coriander pesto

  • 30g (1/4) cup roasted macadamias, chopped, plus 1 tablespoon extra, to serve
  • 1 birds' eye chilli, deseeded and chopped
  • 2 teaspoons grated ginger
  • 1/4 cup mint leaves, firmly packed
  • 3/4 cup coriander leaves and stems, firmly packed
  • 2 teaspoons brown sugar
  • 2 teaspoons fish sauce
  • 1 tablespoon lime juice
  • 2 tablespoons olive oil
  • 1 lebanese cucumber thinly sliced
  • 65g (1 cup) bean sprout shoots, trimmed
  • 1 small red capsicum, deseeded and cut into strips
  • 3 green shallots, trimmed and thinly sliced diagonally

Pesto: place 1/4 cup macadamias, chilli, ginger, mint and coriander in a food processor and process until finely chopped. Add sugar, fish sauce, lime juice and oil and process until well combined. Season to taste. Set aside.

Rinse scallops then cut flesh from shell. Set flesh aside. Wash half of shells and dry well. Discard remaining shells. Combine cucumber, bean sprouts, capsicum and shallots in a large bowl and toss lightly to combine. Divide salad among cleaned shells. Heat a large non-stick frypan on high heat. Add oil and swirl around in pan. Add scallop flesh and cook for 1 minute each side, or until golden and opaque. Place 2 cooked scallops on each shell of salad. Drizzle with Macadamia & Coriander Pesto and sprinkle with remaining macadamias. Serve immediately. Serves 6.

  

Spiced prawns with macadamia couscous

  • 50g cornflour
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon sea salt
  • 1 teaspoon cayenne pepper
  • 20 medium green prawns, peeled and deveined with tails left intact
  • Light olive oil for shallow frying

Macadamia Couscous

  • 300g (1½ cups) couscous
  • 1½ cups very hot chicken stock
  • 85g (1/2 cup) raisins
  • 100g (1/2 cup) raw macadamias, roasted and chopped
  • 2 tablespoons extra virgin olive oil
    • 2 tablespoons lemon juice
    • 1 tablespoons chopped flat-leaf parsley
    • 2 tablespoons chopped mint

    For macadamia couscous place couscous in a bowl, add very hot stock, stir and set aside for 5 minutes or until stock is absorbed, then stir in raisins and nuts. Combine olive oil and lemon juice in a small bowl and whisk well, then pour over couscous, add herbs and toss gently to combine.

    Combine cornflour, cumin, coriander, sea salt and cayenne on a plate. Pat prawns dry with absorbent paper, then toss in cornflour mixture to coat well and shake away excess. Shallow fry prawns in hot oil, in batches, for 1-2 minutes or until just cooked, then drain on absorbent paper. Serve immediately with macadamia couscous. Serves 4.

Prawn, macadamia and coriander ravioli
Serves four as an entree.

  • 1/2 cup roasted macadamias, roughly chopped
  • 1 cup chopped fresh coriander leaves
  • 1 tablespoon lime juice
  • 1 tablespoon rice wine vinegar
  • Freshly ground black pepper
  • 1 tablespoon soy sauce
  • 24 large green king prawns, peeled
  • 24 wonton wrappers

Stock:

  • 750ml water
  • 1 cup white wine
  • 1 kaffir lime leaf
  • 1 tablespoon fish sauce
  • 1 knob ginger, chopped
  • 1 stalk lemongrass, crushed and chopped
Bring the ingredients to the boil in a large saucepan. In a small bowl combine the macadamias, coriander, lime juice, vinegar and pepper to taste. Stir in the prawns. Lay out 12 of the wonton wrappers and place a spoonful of the mixture with 2 prawns on the centre of each wrapper. Brush edges with water or beaten egg. Place another wonton wrapper on top, pressing edges to seal. With a slotted spoon, gently slide a few ravioli into rapidly boiling stock. Cook for 2-3 minutes or until the prawns show bright orange through the dough. Remove with the slotted spoon and serve three each onto heated plates or shallow bowls. Strain a cup of the stock into a jug and mix in the soy sauce. Spoon over and around the ravioli and serve straight away                

Trout macadamia
Serves four.

  • 4 Trout, cleaned and gutted
  • About 1/4 cup plain flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 60g butter
  • 2 tablespoons oil
  • 150g unroasted Macadamia pieces
  • 2 tablespoons freshly chopped parsley
  • Juice of 2 lemons

Dredge the trout in the flour seasoned with the salt and pepper; shake off any excess flour. Heat the butter and oil together in a frying pan and cook the trout for about 7 minutes, turning once or twice. Remove to a warm platter and add the nuts to the pan. Cook until lightly toasted. Add the parsley and lemon juice, and cook a minute more, slightly reducing the liquid to a glaze. Pour over fish and serve immediately.

Note: If using roasted macadamia nuts, add the nuts to the pan immediately before pouring over the fish.

 

Copyright © Luigi and Carmela Coco , Queensland, Australia. We can be contacted at info@macadamiasales.com.au