Handy Hint: 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 ready.
The following macadamia 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.
- Jane‘s Macnut Flourless Chocolate Cake
- Macnut Burgers
- Macadamia & Banana Pancakes
- Rob’s Macnificent Macadamia Bran & Raisin Muffins
- Anne’s Sumptious, Moist Macadamia Banana & Blueberry Muffins
- Linda’s Luscious Macadamia Orange Cake
- Viviene’s Vivacious Macadamia Crab Balls
- Ross’s Wicked Macadamia Pesto Sauce
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
- Fruit & Nut Chocolate Wedges
- Macadamia Rocky Road Slice
- Chocolate Fruit & Macadamia Truffles
- Macadamia & Courgette Slice
- Macadamia & Courgette Turkey Stuffing
175gms 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.
Bake at 190°C for 15 mins then reduce to 175°C for 30 mins.
Serve warm, sprinkled with icing sugar, a dollop of cream and a drizzle of chocolate syrup.
These can 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.
Shallowfry, or barbequepatties.
2 (very) ripe bananas
1/2 cup macadamia meal [more on macadamia meal]
1/8 tsp baking soda
Mash 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.
Use a 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.
Makes approx 16 pancakes.
2 cups bran
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.
1/2 cup plain flour
1/2 cup wholemeal flour
1 cup bran
1/2 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 more irresistible!
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)
Cut 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.
For 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
Beat 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.
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
Let 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.
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
Blend or process basil, macadamias, garlic, vinegar and cheese until well combined. With motor operating, gradually pour in oil to give a thick, smooth consistency.
This 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 that long!
200g cooking chocolate
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
Break cooking chocolate into top of double saucepan and melt over simmering water. Remove from heat and stir in remaining ingredients.
Quickly spread mixture evenly over base of foil-lined 18cm round tin. Refrigerate until set. Cut into thin wedges.
125g Wheat 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, melted
60g Kremelta, melted
Combine biscuits, marshmallow, cherries, peanuts and shredded coconut in a large bowl.
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.
125g plain sweet biscuits, crumbed
1/2 cup coconut
1/2 cup sultanas
1/2 cup Macadamia, finely processed
200g cooking chocolate melted
395 g can Highlander Sweetened Condensed Milk
200g cooking chocolate melted, extra
Combine 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 until set.
3 courgettes grated
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
Grease a 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 well.
Pour into prepared tin and bake uncovered in a moderate oven for 1 hour or until firm.
Twist the Classic, stuff the traditional Christmas Turkey using the worlds finest nuts as the key ingredient.
Use the 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 directed.
(The oil 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.