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Flavoured Macadamia Snacks
MACADAMIA SALES THE FIRST CHOICE NATURALLY
Spiced olive macadamia pilau
Heat macadamia oil in a large saucepan. Add onion and macadamias. Stir often over low heat for 5 minutes until macadamias lightly brown and onion softens. Stir in rice until well coated with oil. Pour in stock and spices. Return to the boil, cover and simmer undisturbed for 20 minutes or until rice is tender and stock is absorbed. If the rice becomes too dry, stir in ½-1 cup water. Stir through olives, parsley and season with salt. Serve with char grilled chicken skewers, sprinkled with sumac or accompany with lemon wedges. Serves 6.
Note: Omit chicken skewers and serve with roast chicken.
Orange chilli duck salad with macadamias
2 firm, ripe mangoes, flesh scooped out, cut into cubes
Whisk together in a bowl:
3 tablespoons macadamia oil
Pour boiling water over snow peas and capsicum in a bowl. Stand for about 1 minute, drain and rinse in cold water. Either thinly slice duck breasts or remove meat from duck legs and chop into small pieces. Drain cabbage and place in a bowl with other ingredients. Toss through dressing. Garnish with mango and coriander. Serves 4 for a Main or 6 for a Starter.
Note: Omit duck and use shelled deveined prawns or sliced cooked chicken.
Macadamia and apple muffin
Topping: Place butter and brown sugar in a small saucepan and heat gently until melted. Add apple wedges and cook until soft and syrup is thick and smooth. Add chopped macadamia nuts and stir to coat in syrup. Spoon apple and macadamia topping over each cooled muffin and serve with crème fraiche or mascarpone. Makes 12.
Seared scallop salad with macadamia & coriander pesto
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
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.
Lamb with macadamia nuts, currants and Tuscan cabbage
Heat the oil in a heavy-based frying pan over medium heat. Saute the onion until soft and golden. Add garlic and cabbage and sauté until cabbage has softened. Add currents and macadamia nuts, and season to taste with sea salt and freshly ground black pepper. Remove from stovetop and place in a medium sized bowl, then set aside to cool. Stir through breadcrumbs and egg. Fill lamb with macadamia mixture and secure tightly with string. Place lamb into a baking dish and cook for 1 hour at 200C. Remove and rest for 15 minutes before carving. Serve with baked vegetables. Serves 6.
Roasted macadamia filled peaches with mascarpone
Combine sugar and macadamia nuts in a bowl, add butter, and, using fingertips, rub in butter until mixture resembles coarse breadcrumbs then cover and refrigerate for 10 minutes. Fill each peach cavity with about one tablespoon of butter mixture and top with crumbled amaretti biscuits. Place peaches in a greased baking dish, roast at 180C for 15-20 minutes or until peaches are just tender. To serve, spoon peaches and cooking juices into 8 bowls and serve with mascarpone. Serves 8.
Chargrilled vegetable salad with macadamia nut dressing
Steam or microwave sweet potato until just tender. Cool, peel and cut diagonally into 1cm slices. Brush sweet potato slices and asparagus lightly with macadamia nut oil and then chargrill until cooked through. Chargrill prosciutto until crisp.
Dressing: Heat 1 tablespoon macadamia nut oil in a non-stick frypan. Add chopped nuts and stirfry until golden. Add vinegar and remaining oil and whisk until well combined. To serve salad, arrange baby spinach, sweet potato, asparagus, prosciutto and goats cheese on individual plates. Drizzle with dressing.
Prawn, macadamia and coriander ravioli
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.
Pumpkin and macadamia soup
Heat oil in a heavy based pan, add the macadamias, onion and ginger and saute for 2-3 minutes, or until golden brown. Add the pumpkin and apple and cook 2-3 minutes then pour over the stock. Cover and simmer for 20 minutes or until pumpkin is soft. Transfer mixture to a blender and process until smooth and creamy. Serve in large bowls with a swirl of yoghurt and a few roasted macadamias tossed over for garnish.
Macadamia salad dressing
Crush garlic and combine all ingredients in a jar and shake well.
The Main Event
Pan-fried barramundi with lemon myrtle and toasted macadamias
Rub the lemon myrtle/salt mixture over both sides of the barramundi. Leave to stand 10-15 minutes. Heat the oil and butter in a non-stick pan and cook the fish 3-4 minutes on each side or a little longer depending on thickness. Remove fish to a warm platter. Toss the macadamias in the hot oil until just golden. Drain the nuts on paper towels and chop roughly. Serve the fish with wilted spinach, roasted halved tomatoes and crispy roast potatoes. Serves 2.
Spaghetti with macadamia pesto and semi-dried tomatoes
Make pesto first: wash & dry leaves. Put into food processor/blender with macadamias andgarlic, process until well combined, scraping down sides. Add cheese and salt, process again, slowly drizzle in oil (keeping machine running) until smooth. Store in an air-tight jar/plastic container - a film of macadamia oil over top will help preserve. Store in fridge. Cook spaghetti anddrain, reserving 2-3 tablespoons pasta water. Mix pesto with pasta water then toss with spaghetti until well combined. Add cream for a smoother sauce. Toss through semi-dried tomatoes and taste for seasoning. Top with extra chopped toasted macadamias and serve immediately. Serves 2.
Chargrilled pork with macadamia & peach salsa
Brush the pork fillets with oil and some of the lemon juice and season to taste. Cover and refrigerate until ready to cook. Combine all the salsa ingredients in a bowl and mix well. Allow to marinate for 20 minutes, if time allows. Heat a grill pan or barbecue to very high and sear the pork for 2-3 minutes on each side or cook as desired. Serve with the salsa. This is delicious on a bed of mixed leaves or sauteed kippfler potatoes.
Vegetarian macadamia & green onion noodle fritters
Soak noodles in boiling water for 5 minutes then drain and chop coarsely. Combine coconut cream and rice flour and mix well. Add chopped noodles, green onions, macadamia nuts and coriander, season to taste and mix well. Whisk egg whites with an electric mixer until soft peaks form, then gently fold into noodle mixture. Heat a little macadamia nut oil in a large non-stick frypan. Cook 2 tablespoonfuls of noodle mixture in batches, until lightly golden on both sides, turning once. Keep warm.
To make dressing cut skinned capsicum into 1cm slices. Combine capsicum with remaining ingredients and mix until well combined. To serve layer 3 fritters with some of the dressing on individual serving plates.
Prawn and macadamia stir fry
Heat oil in a wok. Add onion, garlic, ginger chilli and macadamia nuts and stir fry for 2 minutes or until macadamias are starting to brown. Add prawns and stir fry until they change colour. Add vegetables and stir fry for 1-2 minutes or until just wilted. Combine sauces and blended water and cornflour. Stir into prawns, adding more water if necessary, and cook until mixture thickens. Serve with steamed rice.
Peppered beef and roast macadamia salad
Roast the macadamias in a moderate oven until browned. Trim steak of excess fat and brush with oil. Blend pepper and chopped macadamias into coarse paste and press firmly onto the steak. Preheat barbecue, grill pan or non stick pan to high, add a little macadamia oil and sear fillet on all sides. Reduce to medium high for further 5 minutes or as desired.
Remove from pan, cover loosely with foil and allow to rest for 10 minutes. Slice thinly. Arrange salad and macadamias in centre of plates placing steak around the outside. Whisk together dressing ingredients, spoon over the salad and meat. Season to taste.
Pumpkin & macadamia risotto
Risotto: Heat the macadamia oil in a large heavy-based saucepan. Add garlic and onion and cook for 1-2 minutes or until translucent. Add rice and cook for 1-2 minutes. Add wine. Cook, stirring until all the liquid is absorbed. Stir in the pumpkin. Add chicken stock, a ladle at a time, stirring occasionally and allowing liquid to be absorbed before next addition. When all liquid is absorbed and the rice is tender and creamy, stir through macadamias, pepper, orange juice and zest. Cover, turn off the heat and allow to sit for 5 minutes before serving. Serve with Macadamia Parmesan Shards or shaved fresh parmesan.
Macadamia Parmesan Shards: Combine grated fresh parmesan, basil or parsley and finely chopped macadamias. Brush a non-stick pan with a little macadamia oil, add spoonfuls of mixture, pressing down gently and cook until melted. Place pan under a heated grill to brown surface. Remove carefully with an egg lifter and cool on a wire rack.
Pear and red wine glazed kangaroo fillet with macadamias
Heat macadamia oil in a large heavy-based pan. If using raw macadamias, add them to the pan and cook over a medium heat until golden brown. Remove and drain on kitchen paper. Season kangaroo with pepper, add to the hot oil and cook for 2-3 minutes on each side or until cooked as desired (medium rare is the most tender). Remove from the pan, cover with foil and keep warm. Deglaze pan with red wine and pear juice, add pears and jelly and cook for 2-3 minutes or until sauce is glaze consistency. Return kangaroo and macadamias to pan, turning to coat with the glaze. Serve with the glaze spooned over and around the plate.
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.
Creamed rice & honey macadamia pears
Put the rice, 750ml water, milk and sugar in a pot. Remove the seeds from the vanilla bean and add the bean itself. Bring to the boil. Reduce the heat and simmer for 20 minutes, stirring regularly, or until the rice is tender. Blend the custard powder with 2 tablespoons water and stir through the rice mixture. Continue stirring until the mixture boils, then simmer for 2 minutes until the mixture thickens. Remove from the heat, cover the surface of the rice mixture with plastic wrap and allow to stand while preparing the pears. Gently heat the honey and cinnamon in a shallow fry pan, add the pear slices in batches and cook over a medium heat until they brown and soften slightly. Remove from the heat. Remove the vallina bean and spoon the creamed rice into bowls. Stand pear slies upright at the edge of each bowl. Sprinkle with chopped macadamias.
Macadamia peach parfait
Using electric beaters, whip together the ricotta, Fruche, orange blossom water and sugar until thick and fluffy. In parfait glasses, or a large serving dish, place a layer of the peaches, top with some of the ricotta mixture and sprinkle with the roasted macadamias. Repeat, making as many layers as desired and finishing with the ricotta. Sprinkle top with the chopped honey-roasted macadamias.
Macadamia and mixed berry mille feuilles
Lay a sheet of filo pastry on a clean, dry work surface. Brush lightly with butter, lay on another sheet, brush again and scatter with half the raw macadamias and castor sugar. Lay another 2 sheets on top, brushing each with butter. Sprinkle top with remaining macadamias and castor sugar. Cut stack into 12 triangles and place on a lined baking tray. Bake at 175oC for 10-12 minutes or until golden brown. Transfer to a wire rack to cool. To serve, place a filo triangle on each plate, top with a spoon of cream and scatter with a few berries and honey roasted macadamias. Repeat, then top with last triangle. Dust Mille Feuille with icing sugar just before serving.
Macadamia and apricot crumble cake
Preheat oven to 180oC. Grease a 23cm round springform cake tin or line with baking paper. Place the chopped macadamia nuts, flour, baking powder and ginger in a food processor and blend until macadamias are ground. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the egg gradually, beating well with each addition. Lightly fold through half the macadamia flour mixture followed by the buttermilk. Fold through the remaining flour, then spoon into the prepared tin and smooth the top. Place apricots, skin side down, on the cake gently pressing into mixture. Using fingertips, combine the crumble ingredients and scatter over the apricots. Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes before lifting out onto a wire rack.
Cut a hole in the top of peaches and carefully remove stone and enough flesh to make a core to fill, but leaving a base. (Alternatively slice in half, remove stone and scoop out some of the flesh.) Combine macadamias, honey sugar and biscuits in a processor and fill peaches, topping with a few larger macadamia pieces. Arrange in a baking dish and, if using, pour in wine. Bake in preheated 170 degrees C oven for 25-30 minutes or until tender and nuts are browned. Serve with macadamia ice cream.
Macadamia ice cream
Toast the Macadamias in the oven until just golden. Cool. Make a custard sauce by stirring together the cream, egg yolks and sugar over medium heat. Continue stirring until just thickened and immediately pour through a strainer to stop cooking. Do not let it boil, or it will curdle. Stir in the remaining ingredients while still warm, then allow to cool thoroughly. Pour into an ice cream machine and churn according to the machine instructions until set. Midway through the churning, add the toasted Macadamia pieces. Note: If using roasted Macadamia nuts, do not brown them in the oven.
Macadamia and maple tartlets
Pastry: put the flour, sugar and butter into the food processor. Pulse until mixture forms breadcrumbs. Add the egg yolk and water and process until the mixture comes together. Roll out thinly and line 6 x 11cm individual tartlet cases. Chill for 30 minutes. Preheat oven to 180ºC. Spread nuts out on a baking tray and lightly toast in pre-heated oven, 6-8 minutes. Remove and cool on paper towels. Filling: whisk together the eggs, sugar and syrup. Stir through the butter, zest and nuts. Pour filling into prepared pastry shells and bake for 10min. Reduce oven to 160ºC and bake a further 15-20 minutes or until set. Serve warm or cold. Makes 6 tartlets
Macadamia and date muffins
Spread nuts onto baking tray and roast at 170ºC until golden, about 6-8min. Remove and cool on paper towels. Combine all the liquid ingredients. In a large mixing bowl, sift flour, spices and bi-carbonate of soda, add muesli anddates and mix well. Make a hole in the centre, stir in liquid ingredients with a wooden spoon, mix to combine. Cover with plastic, set aside for 1hr before baking to allow ingredients to soften. Mixture can also be left overnight, covered, in the fridge. Preheat oven to 190ºC. Remove mixture from fridge, stir through nuts. Spoon into greased muffin tins. Bake for 20min or until a skewer comes out clean. Makes 15 med muffins
White chocolate and macadamia brownies
1. Preheat oven to
180 degrees celsius. Brush a 20cm (base measurement) square cake pan
with the melted butter to grease. Line the base and sides with
non-stick baking paper, allowing it to overhang the sides.
Preheat oven to 120oC. Combine the chopped macadamias and 1/4 cup of the sugar in a food processor and process until finely chopped. In a separate bowl beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the remaining cup of sugar until sugar has dissolved and mixture is stiff. Fold in the macadamia mixture and both gingers. Place teaspoonfuls of mixture on oven trays lined with baking paper, allowing room for spreading. Top with a macadamia, and bake for 40-45 minutes or until dry and crisp but not browned.
To make chocolate meringues, substitute 2 teaspoons of cocoa powder for the ginger powder.
Macadamia and orange Christmas cake
Using a triple layer of baking paper and leaving a 5cm collar above tin, line base and side of a round 22c, cake tin. Combine fruit, marmalade, orange oil and rind, Drambuie and macadamias in a bowl and mix well. Cream butter and sugar until light and fluffy, then add eggs one at a time, beating well after each. Add to fruit mixture and mix well, then stir in combined sifted flour and cinnamon and mix well. Spoon mixture into prepared tin and bake at 150oC for 3 1/4 hours, covering with foil if necessary to prevent over browning, or until cooked when tested with a skewer. Pour extra Drambuie over, and wrap cake, still in tin in a clean tea towel. Cool overnight. Keeps refrigerated in an airtight container for up to 1 month.
Macadamia Christmas cake
Reserve 1/4 cup of macadamia nuts for decorating cake, if desired. Have butter and eggs at room temperature. Chop mixed fruit, combine with macadamia nuts, mixed peel and sherry in large basin; mix well. Stir in warm caramel mixture. Beat butter and vanilla until combined, add sifted sugar; beat until combined. Add eggs one at a time, beating well after each addition. Add creamed mixture to fruit mixture, mix well; mix in sifted flour. Spread mixture into deep 20cm square or deep 23cm round cake tin, base and sides of tin lined with four thicknesses of greaseproof paper; level top of mixture. Decorate with reserved macadamia nuts; bake in slow oven fro 2 – 2 1/2 hours, or until cooked when tested. Remove from oven, cover top tightly with aluminium foil; leave until cold. Remove cake from tin, leave lining paper intact, wrap cake securely in plastic food wrap; store in airtight container.
Caramel: Place sugar in small heavy-based pan, place over medium heat until sugar melts and turns light golden brown – do not stir. Remove from heat, add water, return to low heat, stir until any pieces of toffee are dissolved; cool to warm.
Macadamia and coffee marzipan
Blend the chopped macadamias, sugars and vanilla in a food processor until well combined. Gradually add enough egg white to bind to a coarse paste. Remove half of the mixture, kneed lightly and press into a 24cm square tin. Add coffee to remaining mixture and process until smooth. Roll out to size of tin and gently ease over top of nuts pressing down gently with hands. Cover with plastic and refrigerate at least 30 minutes before cutting into bite-sized pieces.
Macadamia & fruit florentines
Combine butter, caster sugar and honey in a heavy-based saucepan and stir over low heat until butter melts, sugar dissolves and mixture is well combined, then cool for 15 minutes. Combine remaining ingredients, except chocolate, in a large bowl and mix well, add sugar mixture and stir well to combine. Place an 8.5cm biscuit cutter on a baking-paper lined baking tray, fill with 2 heaped tablespoonfuls of mixture, then using a small spoon, flatten mixture to fill cutter and remove cutter. Repeat on tray 5 more times.
Bake at 190oC for 10-12 minutes or until lightly browned, stand on tray for 5 minutes before transferring to a wire rack to cool. Repeat with remaining mixutre. Dip a pastry brush into melted chocolate and brush over base and side of florentines, then using a fork, make a zig zag pattern through chocolate and place on wire rack to set. Biscuits will keep in an airtight container for up to 5 days.
Macadamia rocky road
Toss together the macadamias, marshmallows, cherries and coconut and scatter over the base of a lined lamington tin. Melt the chocolate in a double saucepan or in a microwave and pour evenly over the top, smoothing the top. Refrigerate until set, then cut into pieces with a hot sharp knife.
Chocolate macadamia biscotti
Combine flour, cocoa, castor sugar and baking powder in a large bowl and mix well. In a separate bowl combine eggs, orange rind and macadamia nuts and mix well. Make a well in the centre of the dry ingredients, pour in the egg mixture and stir to form a dough. Turn dough onto a lightly floured surface and divide in half. Shape halves into logs, place on a greased and floured baking sheet and bake at 200oC for 15 minutes. Remove from oven and when cool enough to handle cut logs into 0.5cm thick slices. Place slices on baking sheets and bake a further 10-15 minutes. Cool on a wire rack then store them in an air tight container.
Sweet macadamia pastry
Combine flours, macadamias and sugar in a bowl or food processor. Rub in (or process) butter until mixture resembles breadcrumbs. Add egg and enough water to make mixture just come together. Knead quickly and lightly until smooth, wrap in plastic and refrigerate at least 30 minutes or until required. Use as you would shortcrust pastry.
Macadamia coffee marzipan
Macadamia and mandarin cake
Double macadamia biscuits