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Macadamia Nut Oils & Recipes




Source of Recipe


Grandpoohbah
These oils have been mechanically pressed from Macadamia Nut (macadamia spp.) kernel in its native area of north eastern New South Wales, Australia.

FOOD GRADE MACADAMIA NUT OIL:
A cold pressed culinary oil high in mono-unsaturates (approximately 80%) which enriches and enhances natural food flavours and is recommended for:
* Pan Frying (especially eggs and pancakes)
* Vegetable Stir Frying and Wok cooking
* Preparation of marinades
* Salad dressing
* Not recommended for deep frying

Recipes - Macadamia Nut Pesto:
½ cup Macadamia Nuts
1 cup firmly packed fresh Basil leaves
½ cup Macadamia Oil
1 large clove Garlic, chopped
2 Tbs grated Parmesan Cheese
1-2 tsp Sweet Chilli Sauce (or to taste)
Pinch of Rock Salt

Blend or process until combined. You may need to add an extra teaspoon of Macadamia Oil for desired consistency during blending. Cover and refrigerate until required.
Tips for using Pesto:
• Stir though warm pasta and serve with a shaving of fresh parmesan cheese.
• Add to lasagne as a delicious layer to give a flavour boost and contrast colour.
• Serve on an antipasto platter with your favourite cheese, rocket and fresh Turkish bread
• Use as a dressing for green salads and pasta salads. You may need to add extra Macadamia Oil to achieve desired consistency.
• Stir through cooked, warm potatoes; serve with a shaving of parmesan cheese.
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Salad dressings: Macadamia Oil is delicious when used as a salad dressing. You can mix it with just about anything, try our variations below or experiment on your own delicious combination!
• Standard dressing:
3 Tbs Macadamia Oil
1 Tbs Balsamic Vinegar.
Shake ingredients together in a screw top jar and pour over salad

• Touch of Chilli
3 Tbs Macadamia Oil
1 Tbs Balsamic Vinegar
1 tsp Sweet Chilli Sauce (or to taste)
1 tsp Seeded Mustard
Shake ingredients together in a screw top jar and pour over salad
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Couscous Salad:
1 quantity cooked couscous
½ cup red capsicum, chopped
1 cup corn kernels
1 small cucumber, chopped
½ cup celery, chopped
1/3 cup Macadamia Nuts, chopped slightly with a knife
1/3 cup Pine nuts, toasted
2 Tbs Sesame Seeds, toasted

Dressing:
5 Tbs Macadamia Oil
2 Tbs Balsamic Vinegar
2 tsp Sweet Chilli Sauce (or to taste)
2 tsp Seeded Mustard
Shake ingredients together in a screw top jar and pour over salad

Couscous Salad:
Add 1 cup Couscous to a heat proof bowl. Pour over 2 cups of boiling water, cover and stand for 3-4 minutes or until water is absorbed. Fluff up with a fork. Transfer to serving bowl. Add remaining ingredients and mix through. Pour over dressing, stir through and serve.

Variations:
Serve on a bed of rocket Add cherry tomatoes and/or sliced Avocado to serve
This salad is delicious served for lunch with fresh crusty bread or as an accompaniment to any meal.