Sunday, January 22, 2012

Trio of Macadamias

Australia Day Trio of Macadamias

Roasted macadamias with Australian sea salt and wattleseed
Ingredients:
100g raw macadamias
Australian sea salt
1 tablespoon wattleseed
Method:
1.     Preheat oven to 200˚C.
2.     Prepare a baking pan by generously sprinkling it with sea salt. Add macadamias to the pan in a single layer. Sprinkle with wattleseed and more sea salt.
3.     Roast macadamias in the oven for 10-12 minutes or until the macadamias are golden and fragrant.
4.     Allow macadamias to cool completely before serving. Store in an airtight container.


Roasted macadamias with Australian honey and lemon myrtle
Ingredients:
1 ½ tablespoons Australian honey
2 tablespoons macadamia oil
1 garlic clove crushed
1 teaspoon Australian sea salt
100g raw macadamias
2 teaspoons lemon myrtle

Method:
1.     Preheat oven to 180˚C. Line a baking tray with non-stick baking paper.
2.     Combine honey, macadamia oil, garlic, and sea salt in a small frying pan over low heat. Stir until honey has melted and the mixture is well-combined.
3.     Transfer the honey mixture to a large bowl. Add macadamias and lemon myrtle and stir until they are evenly coated with the honey, lemon myrtle mixture.
4.     Spread macadamias on the prepared baking tray. Bake for 10-12 minutes, turning occasionally. Remove and set aside to cool completely before serving. Store in an airtight container.

Roasted macadamias with Australian pepperberry and bush tomato
Ingredients:
100g raw macadamias
1 garlic clove, crushed
2 tablespoons macadamia oil
1 tablespoon bush tomatoes, roughly crushed
1 teaspoon of Australian pepperberry
1 teaspoon Australian sea salt

Method:
1.     Preheat oven to 200˚C.
2.     Line a baking tray with non-stick baking paper
3.     Toss macadamias, garlic and oil in a medium bowl to coat. Add bush tomatoes, Australian pepperberry and sea salt and toss well. Spread macadamias in a single layer on the baking tray.
4.     Roast until fragrant, about 10-12 minutes. Cool macadamias on baking tray before serving. Store in an airtight container.

Thursday, January 12, 2012

Lamb and macadamia salad

What’s for dinner tonight? Try my new recipe for Lamb and Macadamia Summer Salad. A scrumptious blend of flavours and texture!

 
Preparation time: 20 minutes
Cooking time: 6 minutes

Serves 4
80g (1/2 cup) roasted salted macadamia nuts
1 tablespoon olive oil
2 lamb backstraps
100g mesclun
1 pear, peeled, cored, cut into thin wedges
1 fennel bulb, finely sliced
2 tomatoes, cut into wedges
100g goat cheese, broken up
Dressing
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
½ clove garlic, crushed

Method

Heat the oil in a non-stick frying pan, add the backstraps and cook on high for 3 minutes on each side or until cooked the way you like it. Remove from pan and set aside for 10 minutes.
Combine the mesclun, pears, fennel and tomato in a large bowl, add the dressing and toss to combine. Serve sprinkled with cheese and nuts.
For the dressing: Combine the oil, vinegar, mustard and garlic in a jar, shake until combined.