“With the recent release of Nutworks ‘Chefs Pantry’ range, I’ve put together three recipes that incorporate their macadamia chips, macadamia butter and macadamia oil. Three great professional-grade products are now available to you at most independent supermarkets locally or direct from the Nutworks factory in Yandina. I’ve also thrown in a couple of my other favourite native flavours into the mix.” – Matt
Macadamia Satay Chicken with Chilli Pickled Cucumbers
- 600gm chicken thigh, cut into strips
- 1 clove garlic, crushed
- 2 tbs soy sauce
- 2 tbs brown sugar
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp Chinese five spice
- 2 tbs macadamia oil
- 1 tbs macadamia oil
- 1 clove garlic, sliced
- 1 shallot, finely diced
- 1 small red chilli, finely chopped
- ½ cup macadamia butter
- 250ml coconut cream
- 60ml kecap manis
- 30ml soy sauce
- 500 gm Lebanese cucumbers, finely sliced
- 1 tbs salt
- 1 tbs rice vinegar
- 1 clove garlic, crushed
- 2 tsp sambal oelek
- 1 tbs sesame oil
- 1 tbs castor sugar
- 1 tbs sesame seeds, toasted
- Fresh coriander and shallots to serve
- Mix together the garlic, soy, brown sugar and spices and toss the chicken through to coat.
- Thread onto skewers, cover and refrigerate until needed.
- Heat the vegetable oil in a small saucepan and fry the garlic, shallot and chilli until soft.
- Add the macadamia butter, coconut cream, kecap manis and soy, bring to the boil, then reduce heat and simmer for 5 minutes.
- Toss the cucumber and salt together in a bowl and allow to sit for 30 minutes.
- Stir together all of the other ingredients.
- Squeeze out as much water as you can from the cucumber with your hands and add to the pickling mixture. Mix gently until well coated, cover and refrigerate until needed.
- In a hot pan or on a bbq, grill the chicken skewers until cooked through. Coat in some of the satay sauce and arrange on a platter. Arrange the cucumber on top, garnish with fresh coriander and shallots and serve with the remaining satay sauce on the side.
Aniseed Myrtle Eggplant Chips with Macadamia Skordalia
- 2 medium eggplants, sliced into 1cm batons
- 1 cup plain flour
- 2 eggs
- 1 cup milk
- 200gm breadcrumbs
- 1 tsp ground aniseed myrtle or ½ tsp fennel seeds, crushed
- 1 lt vegetable oil for frying
- Whisk together the eggs and milk.
- Mix the aniseed myrtle and breadcrumbs together.
- Coat each piece of eggplant in flour, then dip in the egg wash followed by the breadcrumbs.
- 150gm macadamia chips, soaked in cold water overnight
- 100gm sourdough, soaked in 1 cup cold water
- 125ml macadamia oil
- 1 clove garlic
- 50ml lemon juice
- 2 tsp salt
- Pinch white pepper
- Handful fresh flat leaf parsley and lemon wedges to serve
- Strain the macadamias and squeeze any excess water out of the sourdough bread.
- Place both in a food processor with the garlic, lemon juice, macadamia oil and seasoning and blend until fine, adding a little extra water if necessary to make a thick smooth dip.
- In a medium saucepan, heat the vegetable oil to 180°C and deep fry the eggplant pieces 6 or 8 at a time until golden and crispy.
- Drain on absorbent paper and season with sea salt.
- Serve hot with a bowl of skordalia and lemon wedges with parsley.
Baked Lemon Myrtle and Macadamia Cheesecake
- 150gm digestive biscuits, crushed
- 75gm butter, melted
- 500gm cream cheese
- 150gm castor sugar
- 3 eggs
- 3 egg yolks
- 1 vanilla bean, split and scraped
- 2 tbs fresh lemon myrtle, very finely chopped, or 1 tsp powdered lemon myrtle
- 30ml lemon juice
- 200ml sour cream
- 150gm macadamia chips, lightly roasted
- 25gm icing mixture
- Mix together the finely ground biscuit crumbs and melted butter until well combined.
- Line a 23cm spring form cake tin with baking paper and press the biscuit mixture into the bottom of the tin. Place in the fridge to chill while you make the filling.
- Place the cream cheese, sugar and vanilla seeds into the bowl of a food processor and blend until smooth.
- Add the eggs and lemon juice and blend for 30 seconds, scrape down the sides of the bowl and blend for another 30 seconds.
- Pour the cheese mixture into the tin.
- Bake for 40 minutes at 160°C or until firm in the centre.
- Whisk the sour cream until smooth and spread over the top of the cheesecake.
- Refrigerate until cold.
- Before removing from the springform tin, spread an even layer of macadamia chips over the top of the cheesecake
- Just before serving dust the top of the cheesecake with icing sugar.