Recipies

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

 

  1. Preheat oven to 180°C.
  2. 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.
  3. Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
  4. 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.
  5. 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.
  6. 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.