Roasted and salted macadamias
We recommend roasting for about 10 minutes in the oven (preferably on fan bake) at 160°C to 180°C. Stir several times to get even roasting. Nuts should be a light caramel colour when ready. Salt at this stage. Cool quickly when you take them out of the oven to avoid over-roasting.
Hazelnut Dukkah (serves 4)
- 110g (2/3 cup) hazelnuts
- 80g (1/2 cup) sesame seeds
- 2 tbs coriander seeds
- 2 tbs cumin seeds
- 2 tsp freshly ground black pepper
- 1 tsp flaked sea salt (like Maldon brand)
- Extra virgin olive oil, to serve
- Crusty bread, to serve
- Preheat oven to 180°C.
- Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted. Rub the hazelnuts in a clean tea towel to remove as much skin as possible.
- Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
- Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
- Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.
- Serve dukkah with some extra virgin olive oil and crusty bread.
Macadamia Pesto
In a blender or food processor, whirl 1 tablespoon lemon juice, 3 tablespoons olive oil, and 1/4 cup salted, roasted macadamia nuts until coarsely ground. Add 3 tablespoons grated parmesan cheese and 1 1/2 cups lightly packed rinsed and drained fresh basil leaves. Whirl until smooth, scraping container sides as needed. Add salt to taste. If making sauce up to 1 day ahead, cover and chill.
