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.