Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- Cooking oil spray such as canola or olive oil
- 2 ½ ounces sliced Swiss brown mushrooms
- 2 slices red capsicum
- 2 ounces baby English spinach
- 2 eggs, lightly beaten
- 2 tablespoons water
- Cracked black pepper
- 2 teaspoons chopped flat leaf parsley, to serve
- ½ teaspoon finely grated lemon rind
- 1 ounce chopped toasted macadamias
Instructions
- Spray a non-stick frying pan with cooking oil spray such as olive or canola oils. Sauté mushrooms, red capsicum and spinach until golden and tender and the spinach has wilted. Remove from pan and wipe out pan.
- Combine whisked eggs, water and pepper and add to the pan. Cook over medium low heat until omelette is just firm, then fold over in half.
- Combine the parsley, lemon rind and macadamias in a separate bowl. Transfer the omelette to a plate, spoon over sauteed mushroom mixture and then top with the macadamia mix.
Recipe and image supplied courtesy of Australian Macadamia Society
Ingredients
- 3 green apples, peeled, cored and chopped
- ½ lemon, juiced
- ½ cup plain flour
- 3½ tablespoons unsalted butter, chilled, cut into cubes
- ⅓ cup brown sugar, or coconut sugar
- ½ cup macadamias, chopped
Instructions
- Preheat oven to 350°F.
- Place 4 (1 cup) ramekin dishes on an ovenproof tray.
- Place the apples in a saucepan and pour over the lemon juice and ¼ cup of water.
- Cook over moderate heat, stirring occasionally until the apples are soft, about 15 minutes.
- Meanwhile place the flour, butter, sugar and macadamias in a bowl and rub with your fingertips until the mixture resembles a coarse crumble.
- Divide the apples between the ramekins.
- Spoon a heap of crumble over the top and bake for 25-30 minutes, or until the crumble is golden.
- Serve warm with ice cream, if desired.
Tip: If you don’t have ramekins, a medium-sized ovenproof dish works just as well.
Recipe and image supplied courtesy of Australian Macadamia Society
Ingredients
Pastry
- 2 cups plain flour
- ½ cup cold butter, diced
- ½ teaspoon cooking salt
- 1 cup raw macadamias, chopped
- 2-3 tablespoons iced water
Filling
- 4 eggs
- 2 egg yolks
- 1½ cups pure cream
- ½ cup parsley leaves, finely chopped
- 12 sage leaves, finely chopped
- 3 sprigs thyme, finely chopped
- 4¼ ounces soft goats’ cheese or marinated goats’ feta (drained)
Instructions
Pastry
- Put the flour, butter, salt and macadamias into a food processor and process until the mixture resembles fine breadcrumbs.
- With the machine still running, add the iced water one tablespoon at a time, until the mixture just comes together, do not overprocess.
- Turn dough onto a lightly floured surface and form into a disc, wrap in plastic wrap. Refrigerate for 30 minutes.
- Pre-heat the oven to 350°F. Put the dough between two sheets of baking paper and roll out until 1/8 inch thick. Line a tart pan and trim.
- Once pressed into the pan, line the dough with a sheet of baking paper or foil and fill with uncooked rice, dried beans or baking weights.
- Bake for 8 minutes, then remove the paper and baking weights and return to the oven for another 12 minutes or until it begins to turn golden.
Filling
- While the crust is in the oven, prepare the filling by whisking together the eggs, cream and herbs, season to taste with cracked black pepper and sea salt.
- When the crust is ready, pour in the egg mixture.
- Roughly break up the goats’ cheese and scatter it evenly across the tart.
- Reduce the oven temperature to 325°F and bake for 15-20 minutes or until just set.
Tip: Shortcrust pastry can be a little tricky to manage. An easy way of transferring the dough into the tart pan is to peel back the top layer of baking paper and invert the rolled dough over the pan, peeling the remaining paper off once the dough is in the pan.
Recipe and image supplied courtesy of Australian Macadamia Society
Description
These macadamias – with their smoky, spicy kick – certainly pack a punch! Perfect for beer and BBQ o’clock, you can tailor this recipe to your own taste by creating your own herb and spice combinations.
Ingredients
- 2 cups macadamias, whole
- 1 teaspoon Korean chili powder, or any chili powder
- 2 teaspoons maple syrup
- 2 teaspoons salt
- 4 teaspoons vegetable oil
- 1 tablespoon rosemary, finely chopped
- 1½ cups broken macadamia shells
Instructions
- Divide the macadamias evenly into 2 separate mixing bowls.
- To one, add the chili powder, maple syrup, ¼ teaspoon of salt and 2 teaspoons of oil. Stir thoroughly to coat the macadamias.
- To the second bowl of macadamias, stir in the rosemary, remaining salt and oil.
- Place all the macadamias, keeping the flavors separate, on a tray that can go on the BBQ – cast iron is ideal.
- Preheat BBQ to 475°F. Place a baking rack over the BBQ grill so that the tray will not come in direct contact with the grill (this will prevent the macadamias from burning).
- Place the macadamia shells into a smoker box and close it. Place the smoker box into the BBQ and close the lid of the BBQ.
- Allow the macadamia shells to start smoking, about 15 minutes. Place the tray of macadamias into the BBQ and close the lid.
- Turn the BBQ down to about 300°F and let the macadamias cook slowly, stirring occasionally, for about 20 minutes.
- Turn the BBQ off and allow the macadamias to cool in the BBQ with the lid down for 20 minutes to increase the smoky flavor.
Tips: Serve slightly warm or cool completely and store in an airtight container. This recipe makes 2 cups (approximately 9 servings).
