Browsing Tag

macadamia

Macadamia Granola and Macadamia and Artichoke Soup

Recipes July 7, 2013


Eamon Sullivan (left) and Colin Fassnidge. (Photo on the left from Australian Macadamias.)

I was very honoured to be invited along to a fun cooking competition by Australian Macadamias where I and a bunch of fun-loving food bloggers challenged our cooking skills alongside celebrity chefs Colin Fassnidge and Eamon Sullivan. Colin and Eamon demonstrated two of their fabulous macadamia recipes and then us bloggers hit the kitchen in pairs to cook their recipes to be judged by their makers! 


Getting some help from Eamon and Colin on the cooking front!
(Photo by Lee Nutter/Tilt Vision from the Aus Macadamia Facebook page.)


Eamon and Colin were very lovely, dropping by everyone’s cooking stations to help stir soups, mix granola or give tips all evening.


Blending up Colin’s soup.


Me and my cooking partner, Cyndie from Ms Slimalicious.

I’d actually never eaten granola before. But this was pretty damned good granola – I took a tonne home and managed to make it last for a good while with tonnes of fruit and yoghurt. While I absolutely loved this recipe, keep in mind that it is pretty high in sugar and fat, so while it’s chock full of good things like nuts, seeds and oats, I probably wouldn’t classify it as everyday healthy breakfast food. More like a weekend breakfast treat, but a very enjoyable one!

Macadamia Granola

Author: Eamon Sullivan
Serves: 3

Eamon Sullivan’s Macadamia Granola

  • 300g demerara sugar
  • 188ml honey
  • 1/2 cup golden syrup
  • 1 1/2 teaspoon vanilla essence
  • 165g butter
  • 270g dessicated coconut
  • 150g pecans
  • 300g macadamias (mix of whole and cut)
  • 150g pumpkin seeds
  • 375g rolled oats
  • 127ml sunflower oil
  • 1 1/2 zest of one orange

Equipment needed: Small saucepan, large bowl, baking sheet.

Steps

  1. Preheat oven to 180 degrees Celsius.
  2. Melt sugar, honey and golden syrup.
  3. Add butter to sugar syrup.
  4. Mix all nuts, oil and zest in a large bowl and pour over butter/sugar syrup and mix through thoroughly.
  5. Bake on a lined tray in the oven for twenty minutes, turning 4-8 times to make sure the mixture browns evenly and goes crunchy (turn less times for bigger chunks).
  6. Serve with yoghurt and/or milk.

To turn this granola into a muesli bar, turn once or twice in the oven then slice while hot.

I’d never actually seen Jerusalem artichokes before the cooking competition either. I actually even asked Colin where the Jerusalem artichokes WERE because I mistook the ones in my fridge as ginger (how embarrassing!!).

Turns out they make a gorgeously flavoursome soup that I can’t wait to replicate at home! I also love Colin’s idea of using macadamias to thicken soup — a method I’ve heard some vegan chefs use.

Macadamia and Artichoke Soup

Author: Colin Fassnidge
Serves: 3

Colin Fassnidge’s Macadamia and Artichoke Soup

    • 1 1/2 white onion
    • 4 1/2 garlic cloves
    • 450g Jerusalem artichokes
    • 225g cracked macadamia nuts
    • 750ml chicken stock
    • 75ml white wine
    • 300ml cream
    • Salt and pepper to season

Garnish

  • 30g sliced macadamia nuts
  • 75g picked crab
  • 3 julienne sorrel leaves
  • Extra virgin olive oil to garnish
  • Lemon juice to taste, roughly half a lemon

Equipment needed: Chopping board, knife, large pot, hand blender

Steps

  1. Sweat onions and garlic.
  2. Add peeled artichokes and cracked nuts.
  3. Add white wine and boil.
  4. Add stock and cream and cook until soft and then pass or blend.
  5. Season with salt, pepper and add lemon juice to taste.
  6. Garnish with crab, sliced nuts and sorrel leaves.

Tip from Colin Fassnidge: To stop the artichokes from going brown, peel them and put them in lemon water first.


(Photo by Lee Nutter/Tilt Vision from the Aus Macadamia Facebook page.)
A lovely bunch of bloggers to cook with!


Thanks for a fun night of cooking guys!

I hope you guys enjoy these great recipes!

Special thanks to Australian Macadamias for inviting me to this event.

Wanna keep in touch? Why not like me on Facebook by clicking here, or follow me on Twitter by clicking here 🙂

19 Comments

Macadamia Pesto

Recipes June 17, 2013

Is there anything better than fresh homemade pesto? The jarred stuff can be useful in a pinch, but in my opinion, it pales in comparison with the real stuff. 

I had a good amount of macadamias stashed away at home (thanks to Australian Macadamias) and thought I’d try substituting macadamias for the usual pine nuts — I was really happy with the results! I really enjoyed the extra crrunch and texture the macadamias gave to this recipe, which was quite a bit chunkier than your every-day pesto sauce and a nice change.



Macadamia Pesto

Author: CookingCrusade.com
Makes: Just over a cup of pesto
Time to prepare: 5 minutes

Macadamia Pesto

  • 1 cup loosely packed basil leaves
  • 1/2 cup raw macadamias (unsalted)
  • 3 garlic cloves, peeled
  • 1/2 cup parmesan cheese, sliced, or grated
  • 1/4 cup macadamia oil (or you could use olive oil or another mild flavoured oil, such as soybean or rice bran)

Equipment needed: a food processor

Steps

  1. Place all ingredients into food processor bowl and pulse until chunky. Serve.

You could also try toasting your macadamia nuts prior to blending for a bit of extra flavour.

This pesto is fantastic stirred through freshly cooked pasta or gnocchi, but there are lots of to her ways you could use up leftover pesto! Why not try:

  • Adding a spoonful to your scrambled eggs in the morning
  • Spreading some on toasted bread, then topping with fresh garlicky chopped tomatoes for a twist on your classic bruschetta
  • Stirring through a few spoonfuls to freshly cooked risotto
  • Adding to a cheesy sauce (for basil macaroni and cheese, or in a bechamel sauce to layer between your lasagne)
  • Whip with softened whipped butter to make flavoured pesto butter – great on toast!
  • Serve as an accompaniment to meat like steaks, baked chicken breast, fish fillets or serve with steamed veggies
  • Use as a sandwich spread with your fave sandwich ingredients, or for wraps
  • Whip with cream cheese, or as a dip for crackers or veggie sticks

And I’m sure there are many more creative uses for pesto out there. Let me know if you have any other ideas!

Wanna keep in touch? Why not like me on Facebook by clicking here, or follow me on Twitter by clicking here 🙂

22 Comments