to enhance the flavour of the fabulous macadamia nuts in your cooking,
always roast the nuts before adding them to any of your favourite recipes. This
doubles the rich, nutty taste of the macadamia nut. We recommend cooking
them for approx. six minutes in the oven (preferably on fan bake) at 160°C to 180°C
making sure you stir them frequently. They should be a light caramel colour when
recipes are all 'tried and true' by our staff here at MacNut Farms, and each staff member
has kindly contributed their favourite gourmet delight! These recipes are all
very easy to make, ideal for the busy cook with a hectic lifestyle.
Show a little bakery creativity by using your favourite nuts to
make friends and family delicious Macadamia Nut Christmas gifts.
Or - Twist the Classic, infuse the traditional
Christmas Turkey with a subtle, delicious Moist Macadamia flavour, using
the world's finest nuts as the key ingredient
in your stuffing.
Click the links below for easy to make
Christmas slices, Turkey stuffing, Choc wedges and Truffles
Flourless Chocolate Cake
Read our Health Watch article for the benefits
of Mac Meal
plain chocolate - melted
175gms castor sugar
175gms macadamia meal ï¿½ blitzed in food processor
6 eggs separated
1 tablespoon brandy
Pinch of salt
Cream butter and sugar, add egg yokes one at a time. add ground
macadamias and brandy. Melt
chocolate and add to mixture. whisk egg whites and salt until
soft peaks form, fold into mixture.
190°C for 15 mins then reduce to 175°C for 30
Serve warm, sprinkled with icing sugar, a dollop of cream and a drizzle
of chocolate syrup.
be made with a choice of Chicken, beef or lamb mince.
750gms lean mince
(depending on preference)
1 teaspoon chilli sauce
2/3 cup finely chopped Macadamias (macadamia meal is ideal)
1 clove garlic
1 onion finely chopped
3 tbs finely chopped mint (for lamb)
3 tbs finely chopped fresh thyme (for chicken)
3 tsp finely chopped fresh basil (for beef)
1 cup fresh breadcrumbs
salt and pepper
Combine all ingredients in a large bowl and mix well.
Divide mixture into 6-8 patties, depending on the size of the bread buns
you are using. Wet hands with water and shape the mixture into patties.
Place on a tray. Cover and rest in the refrigerator for at least 30
minutes before cooking.
Shallow fry, or barbeque patties.
& Banana Pancakes
(very) ripe bananas
1/2 cup macadamia meal [more on macadamia
1/8 tsp baking soda
bananas in a large bowl with a fork until well mushed. Add the eggs
and mix all together. Blend it with the other items, mixing well.
large frypan with stove element set to medium heat. Put some
butter in the pan to prevent sticking. Using a spoon, place about four
piles in pan (not one large pancake). After the first batch is done,
turn element down to prevent burning. Always use more butter
before each batch - just enough to cover the pan.
approx 16 pancakes.
||Rob's Macnificent Macadamia Bran & Raisin
2 tablespoons golden syrup or honey
1 1/2 cups milk
Soak these ingredients for five minutes
1 cup of sugar
1 1/2 cups of self-raising flour
50gms raisings or finely sliced apricots
100gms Macadamia Nuts roasted and chopped
2 teaspoons baking soda
1 tablespoon brown sugar
Do not over-mix batter.
Three-quarters fill greased, deep muffin tins. Sprinkle brown sugar of the
top of muffins. Bake at 180°C for 20 minutes approx.
Rob thinks these
muffins are YUMMY cut in half and lavished with butter.
Anne's Sumptious, Moist Macadamia Banana & Blueberry Muffins
cup plain flour
cup wholemeal flour
1 cup bran
cup brown sugar
2 tsp baking powder
2 tsp cinnamon
1 cup Macadamia chip roasted and chopped
1 tblsp icing sugar (for topping)
50gms melted butter
3-4 mashed bananas
1 cup blueberries
Add butter to brown sugar and mix. Add 1 egg and mix. Add
dry ingredients except icing sugar until wet and fold in blueberries and
macadamias. Do not over mix. Three-quarter fill deep
greased muffin tins. Bake at 220°C
for 30 minutes.
When out of oven let sit in pans for five minutes to settle before
turning them out.
Turn out and sprinkle icing sugar over the muffins - making the even
Linda's Luscious Macadamia Orange Cake
1 cup sugar
2 cups flour
1/2 cup butter
1 tsp vanilla essence or 1 tbspn Grand Marnier
1 tsp allspice
1/2 tsp salt
1 tsp baking soda
1/2 cup of warm water
1 cup raisins
1 cup roasted macadamia nuts chopped (not too fine)
whole orange into pieces, place in blender with raisins, and blend to a
fine consistency. Cream butter and sugar, add eggs, vanilla and
soda dissolved in warm water. Food in dry ingredients and all
spice, and lastly add macadamias and blended orange. Stir
until well mixed and pour into medium sized cake tin. Bake 180°C
for 40 minutes approx.
dessert serve cake warm, and replace vanilla exxence with Grand
Marnier, Cointreau or any orange liqueur. Serve with whipped
cream. Alternatively serve sprinkled with icing sugar or ice
with cream cheese icing.
Cream Cheese Icing
100gms cream cheese
2 cups sifted icing sugar
1 tps vanilla essence
together, spread on cake and sprinkle with roasted chopped macadamia
nuts and orange zest. For a gourmet-looking cake use 1ï¿½ quantity
of the recipe.
Viviene's Vivacious Macadamia Crab Balls
250gms cream cheese
1 finely chopped spring onion
1 tblsp parsley, chopped
1 tblsp lemon juice
250gms crab meat (frozen crab sticks)
½ cup finely chopped Macadamia nuts
(mac meal is ideal)
Dash of Tabasco sauce
cream cheese soften to room temperature. In a bowl mix cheese with
chopped spring onion, parsley and lemon juice. Add chopped crab
meat into cream cheese mixture. Roll mixture into small balls and
then roll in finely chopped Macadamia nuts to coat Refrigerate
until serving time.
These are great served as an appetiser at a dinner party - toothpicks
are an ideal tool to eat these with.
Ross's Wicked Macadamia Pesto Sauce
1 cup firmly packed basil leaves
1/2 cup toasted macadamia nuts, chopped (mac meal is ideal)
2 cloves garlic, crushed
1 tblsp balsamic vinegar
1/3 cup grated parmesan cheese
1/3 cup olive oil
process basil, macadamias, garlic, vinegar and cheese until well
combined. With motor operating, gradually pour in oil to
give a thick, smooth consistency.
sauce is delicious poured over salads, meats etc and can be stored in a
fridge for two weeks (approx) - but in Ross's house it's never there
Fruit & Nut
2 tsb chopped glace ginger
1/2 cup chopped glace cherries
1/2 cup Highlander Sweetened Condensed Milk
1/3 cup toasted and chopped Macadamia Nuts
cooking chocolate into top of double saucepan and melt over simmering
water. Remove from heat and stir in remaining ingredients.
spread mixture evenly over base of foil-lined 18cm round tin.
Refrigerate until set. Cut into thin wedges.
Rocky Road Slice
Digestive biscuits roughly crushed
100g Allensï¿½ Marshmallows, halved
1 cup Roasted unsalted Macadamia nuts (chopped)
100g glace cherries, halved
1 cup shredded coconut
375g pkt dark chocolate,
60g Kremelta, melted
biscuits, marshmallow, cherries, peanuts and shredded coconut in a large
Combine dark chocolate
and Kremelta. Pour over biscuit mixture and mix together well.
Press mixture firmly into foil-lined 9cm x
22cm loaf tin.
Refrigerate until firm. Cut into slices to serve.
Fruit & Macadamia Truffles
plain sweet biscuits, crumbed
1/2 cup coconut
1/2 cup sultanas
1/2 cup Macadamia, finely processed
200g cooking chocolate
395 g can Highlander Sweetened Condensed Milk
200g cooking chocolate
biscuit crumbs, coconut, sultanas, nuts, cooking chocolate and sweetened
condensed milk. Mix well.
Press mixture into 25cm x 30cm foil-lined tray. Refrigerate until firm.
Cut truffle mixture into desired shapes, using different-shaped cutters.
Spread truffle shapes with extra melted cooking chocolate. Refrigerate
1 carrot grated
1 cup edam cheese grated
1/2 cup of milk
4 eggs lightly beaten
1 medium onion, chopped
1 clove garlic crushed
1 Tbsp Macadamia oil
1 ï¿½ cups Macadamia Nuts
1 cup breadcrumbs
15cm x 25cm loaf tin and line with baking paper.
Dry roast Macadamia nuts in oven until pale
caramel in colour then process until fine.
Combine the mixture and all the remaining ingredients in a bowl and mix
Pour into prepared tin and bake uncovered in a moderate oven for 1 hour
or until firm.
Courgette Turkey Stuffing
the Classic, stuff the traditional Christmas Turkey using the worlds
finest nuts as the key ingredient.
same recipe and method for Macadamia & Courgette
Slice as above, omitting the edam cheese. Instead of pouring mixture
into a loaf tin, stuff turkey with the wet mixture and cook as
in the Macadamia nuts infuses through the meat and adds an incredible
moistness, flavour and texture to the flesh which sometimes has the
reputation for being a little on the dry side.)
Also fantastic with chicken.