Macadamia Crusted Veal with Mustard and Oregano

Macadamia Crusted Veal with Mustard and Oregano 

Preparation time: 10 minutes
Cooking time: 2 minutes
Skills needed: Beginner 

Serves 4
80g (1/2 cup) raw macadamia nuts, finely chopped     
1 ½ tbs finely chopped oregano   
3 tsp Dijon mustard          
3 cloves garlic                  
1 ½ tbs balsamic vinegar 
2 tbs olive oil  
600g veal schnitzel, cut into 10cm pieces

Combine the nuts, oregano, mustard, garlic, vinegar and oil in a large bowl. Add the beef and combine to coat.

Heat a non-stick frying pan to medium-high. Add half the veal and cook for 30 seconds on each side or until lightly browned and cooked the way you like it. Repeat with the remaining veal.

Serve with a salad or vegetables, of your choice!

Lamb and Kumara Tagine with Macadamias

Lamb and Kumara Tagine with Macadamias 

Preparation time: 15 Minutes

Cooking time: 3 ¼ hours

Skills needed: Beginner

Serves 6
1 cup roasted macadamia nuts
2 tsp ground coriander
2 tsp ground cumin
2 tsp paprika
1 bunch coriander with stems, torn
1 onion, chopped
2 cloves garlic, chopped
2 tbs lemon juice
2 tbs macadamia or olive oil
1.2kg boned lamb shoulder, cut into 5cm cubes
1½ cups chicken stock
500g kumara, peel, cut into 5cm chunks
12 seedless dates

Method

Preheat the oven to 150ºC. Combine the ground coriander, cumin and paprika, fresh coriander, onion, garlic and lemon juice in a blender or food processor and blend until almost smooth.

Heat the oil in a large frying pan, add 1/3 of the lamb, fry until browned on all sides, transfer to a baking dish. Repeat with the remaining lamb.

Add the coriander mixture and stock to the frying pan, bring to boil and add to the lamb.

Cover the baking dish with foil and bake for 2 hours. Add the macadamias, kumara and dates and cook a further hour or until the lamb and kumara are tender.

Serving suggestion: Serve with couscous or rice.

Trio of Macadamias

Australia Day Trio of Macadamias

Roasted macadamias with Australian sea salt and wattleseed

Ingredients:

100g raw macadamias

Australian sea salt

1 tablespoon wattleseed

Method:

1.     Preheat oven to 200˚C.

2.     Prepare a baking pan by generously sprinkling it with sea salt. Add macadamias to the pan in a single layer. Sprinkle with wattleseed and more sea salt.

3.     Roast macadamias in the oven for 10-12 minutes or until the macadamias are golden and fragrant.

4.     Allow macadamias to cool completely before serving. Store in an airtight container.

Roasted macadamias with Australian honey and lemon myrtle

Ingredients:

1 ½ tablespoons Australian honey

2 tablespoons macadamia oil

1 garlic clove crushed

1 teaspoon Australian sea salt

100g raw macadamias

2 teaspoons lemon myrtle

Method:

1.     Preheat oven to 180˚C. Line a baking tray with non-stick baking paper.

2.     Combine honey, macadamia oil, garlic, and sea salt in a small frying pan over low heat. Stir until honey has melted and the mixture is well-combined.

3.     Transfer the honey mixture to a large bowl. Add macadamias and lemon myrtle and stir until they are evenly coated with the honey, lemon myrtle mixture.

4.     Spread macadamias on the prepared baking tray. Bake for 10-12 minutes, turning occasionally. Remove and set aside to cool completely before serving. Store in an airtight container.

Roasted macadamias with Australian pepperberry and bush tomato

Ingredients:

100g raw macadamias

1 garlic clove, crushed

2 tablespoons macadamia oil

1 tablespoon bush tomatoes, roughly crushed

1 teaspoon of Australian pepperberry

1 teaspoon Australian sea salt

Method:

1.     Preheat oven to 200˚C.

2.     Line a baking tray with non-stick baking paper

3.     Toss macadamias, garlic and oil in a medium bowl to coat. Add bush tomatoes, Australian pepperberry and sea salt and toss well. Spread macadamias in a single layer on the baking tray.

4.     Roast until fragrant, about 10-12 minutes. Cool macadamias on baking tray before serving. Store in an airtight container.

Lamb and macadamia salad

What’s for dinner tonight? Try my new recipe for Lamb and Macadamia Summer Salad. A scrumptious blend of flavours and texture!

 

Preparation time: 20 minutes
Cooking time: 6 minutes

Serves 4
80g (1/2 cup) roasted salted macadamia nuts
1 tablespoon olive oil
2 lamb backstraps
100g mesclun
1 pear, peeled, cored, cut into thin wedges
1 fennel bulb, finely sliced
2 tomatoes, cut into wedges
100g goat cheese, broken up
Dressing
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
½ clove garlic, crushed

Method

Heat the oil in a non-stick frying pan, add the backstraps and cook on high for 3 minutes on each side or until cooked the way you like it. Remove from pan and set aside for 10 minutes.

Combine the mesclun, pears, fennel and tomato in a large bowl, add the dressing and toss to combine. Serve sprinkled with cheese and nuts.

For the dressing: Combine the oil, vinegar, mustard and garlic in a jar, shake until combined.