Macadamia nuts: 3 ways

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3 more ways with Macadamias

1. Macadamia-banana French toast

Heat oven to 200 C. Put a banana, a cup of milk, two tablespoons of chopped macadamias, a teaspoon of vanilla and a pinch of cinnamon into a food processor and whizz until smooth. Dip bread into the mixture, place on buttered baking trays, and bake for about five minutes each side. Top with icing sugar, sliced banana and more chopped nuts.

 

2. Roast mac and veg

Cut pumpkin, sweet potato and beetroot into chunks, and red onion into quarters. Toss with macadamia oil, then roast for an hour at 180 C, turning occasionally. Top with a handful of roughly chopped macadamias and drizzle with balsamic vinegar. Return to the oven for another 10 minutes before mixing and serving.

 

3. Olive and macadamia spread

Put ¾ cup of macadamia nuts, 6 anchovy fillets, 1 tablespoon of rinsed capers, 12 large pitted green olives, four hard-boiled egg yolks, a garlic clove, a handful of Italian parsley and two tablespoons of white wine vinegar in a food processor. Process until smooth, then add olive oil until desired consistency is reached. Use as a dip or spread on bruschetta.

 

Text: Robin Powell

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