Salted macadamia and white chocolate toffee

Serves 20

Ingredients

170g macadamia nuts, chopped
450g lightly salted butter
1 teaspoon vanilla extract
400g granulated sugar
110g dark brown soft sugar
1/2 teaspoon salt
coarse sea salt to taste
225g good quality white chocolate, chopped

Directions

  1. Prepare a large baking tray by buttering it and lining it with parchment, then buttering the parchment. Spread 1/3 of the finely chopped macadamina nuts over the tray in an even layer.
  2. Add butter and vanilla to a large, heavy pan over medium heat. Once the butter has melted, add sugar, brown sugar and salt. Stir slowly but constantly until the mixture begins to boil.
  3. Keeping the heat on medium, stir mixture slowly and occasionally to avoid scorching. Using a sugar thermometer to monitor the temperature, remove from heat immediately once the temperature reaches 150 degrees C. The mixture will be a dark amber colour and will just have started to smoke.
  4. Carefully pour mixture in a thin layer over the chopped nuts; let cool for 2-3 minutes. Sprinkle with a few pinches of coarse sea salt, then sprinkle with chopped chocolate. Wait 2-3 minutes, then spread the melted chocolate in a thin layer over the candy. Sprinkle with remaining chopped nuts, then press into the chocolate with the back of a greased spoon.

Cook’s notes

Patience is important – do not raise the temperature higher than medium and only stir occasionally once the mixture starts to boil to ensure that the butter and sugar do not separate.

A sugar thermometer isn’t required but is extremely helpful in ensuring reliable results.
This is also great with dark or milk chocolate and using almonds, hazelnuts or pecans.

Lobster with Macadamia Nut Butter

Ingredients

½ kg butter, softened
¼ cup chopped Italian parsley leaves
3 shallots finely chopped
2 tablespoons chopped garlic
3 lemons, juiced
1 teaspoon Worcestershire sauce
Salt and pepper
1/4 cup roasted and chopped macadamia nuts
10 (¾ to 1kg) lobsters

Directions

Combine butter and all parsley, shallots, garlic, lemon, Worcestershire sauce, salt, pepper and macadamia nuts. Mix very well and roll into cylinder with waxed paper. Place in refrigerator for about 2 hours. When ready cut into circles. Cut lobster, lengthwise, into 2 pieces and place on the grill. Grill for about 5 to 6 minutes and when done place the macadamia nut butter circles on top of lobster meat and let it melt on the grill. Serve immediately.

Coffee Dark Chocolate Cake with Macadamia Nut Sauce

Ingredients

1 cup whole wheat flour
1 cup all purpose flour
1 cup sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
½ tsp salt
2 eggs
1 cup milk (plain, soy or skim)
1 cup brewed coffee (or your favorite brew)
½ cup nonfat yogurt
1 tsp vanilla

Sauce

¼ cup frozen nonfat whipped topping
½ package of instant vanilla pudding
1 cup milk, (plain, soy or skim)
¼ cup macadamia nuts, chopped

Directions

In a large bowl, combine both flours, sugar, cocoa powder, baking powder and salt. In a separate bowl combine the remaining wet ingredients. Add the wet ingredients into the bowl with the dry and briefly mix until everything comes together. Bake in a 180°C oven for 35 to 40 minutes. Makes 10 to 12 cupcakes or one 20cm cake.

For the sauce, combine the whipped topping, milk, and pudding. Lightly toast the macadamia nuts in a pan until they reach a light golden brown color. Stir the nuts into the sauce reserving a small amount to garnish.

NOTE:
This is a very dense, dark chocolately cake. The macadamia nut sauce brings a light sweetness to the mix that balances the intense dark chocolate taste and brownie like texture. If you use soy milk like I did, your sauce will look like the one above. If you use regular skim or 2% milk, the pudding will thicken a little more.

One last tip – if this is something you want to enjoy throughout the week, be sure to store it in the fridge or freezer. When you want some, just heat it up in the microwave for 10 to 15 seconds and you’ll have nice warm cake again.

Warm chocolate & macadamia nut tarts

Ingredients

375g pack sweet pastry
200g dark chocolate , broken into pieces
2 tbsp double cream
1 tbsp Disaronno or brandy (optional)
2 large eggs , plus 1 yolk
50g caster sugar
85g macadamia nuts , chopped
icing sugar , to decorate

Directions

Heat oven to 190°C. Roll out the pastry to the thickness of a new R5 coin and line 4 tartlet cases (about 10 x 3cm). Trim the excess off by rolling a rolling pin over the top of the cases to make a neat edge. Firm up in the freezer for 30 mins. Line with greaseproof paper and baking beans, then cook on a baking sheet for 15 mins. Remove the beans and paper, then cook for 3-5 mins more until the pastry is pale golden and biscuity.

While the pastry is cooking, melt the chocolate, cream and alcohol, if using, in a heatproof bowl over a pan of barely simmering water. Meanwhile, whisk the eggs, yolk and sugar until light and frothy. Briefly whisk the melted chocolate into the eggs and fold through most of the chopped macadamia nuts.

Divide the chocolate mixture between the cases and scatter with the remaining nuts. Uncooked tarts can now be frozen. Bake for 12 mins or 20 mins from frozen. The tops of the tarts will soufflé up and they should still be soft in the middle. Serve sprinkled with icing sugar.

Macadamia Crusted Tofu

Ingredients
1 pound extra firm tofu
1 tablespoon water
2 teaspoons soy sauce
1 recipe Creamy Tahini Marinade (see below)

Crust
½ cup Macadamias, roasted no salt
1 tablespoon Coconut, shredded & toasted
1 teaspoon Cilantro, minced
½ teaspoon Cumin, toasted
¼ teaspoon Chili powder
Pinch Crushed red pepper flakes
Sea salt, to taste

Instructions
Preheat oven to 350°. Place soy sauce and water in a 9” x13” casserole dish, add tofu cutlets and allow to sit for 5 minutes before flipping. Let sit for another 5 minutes. Prepare Creamy Tahini Marinade and pour or spread over tofu cutlets. Let sit for at least 20 minutes. (Cutlets may also be marinated the day before the dish is prepared.) Place dish in the oven and bake for 10 minutes.

While tofu is marinating and baking, place crust ingredients in food processor and process until chopped fine.

Remove tofu from oven, cover liberally with crust mixture, return to oven and bake for an additional 10 minutes. Remove from oven and serve while hot.

Creamy Tahini Marinade
3/4 cup filtered water
4 teaspoon soy sauce
3 tablespoons tahini or other nut butter
2 tablespoons lemon juice
½ teaspoon garlic, minced, or ginger, peeled and minced – optional
Pinch cayenne

Instructions
Place all ingredients in a small bowl and whisk well.

Salted macadamia and white chocolate toffee

 

Serves 20

Ingredients
170g macadamia nuts, chopped
450g lightly salted butter
1 teaspoon vanilla extract
400g granulated sugar
110g dark brown soft sugar
1/2 teaspoon salt
coarse sea salt to taste
225g good quality white chocolate, chopped

Directions

  1. Prepare a large baking tray by buttering it and lining it with parchment, then buttering the parchment. Spread 1/3 of the finely chopped macadamina nuts over the tray in an even layer.
  2. Add butter and vanilla to a large, heavy pan over medium heat. Once the butter has melted, add sugar, brown sugar and salt. Stir slowly but constantly until the mixture begins to boil.
  3. Keeping the heat on medium, stir mixture slowly and occasionally to avoid scorching. Using a sugar thermometer to monitor the temperature, remove from heat immediately once the temperature reaches 150 degrees C. The mixture will be a dark amber colour and will just have started to smoke.
  4. Carefully pour mixture in a thin layer over the chopped nuts; let cool for 2-3 minutes. Sprinkle with a few pinches of coarse sea salt, then sprinkle with chopped chocolate. Wait 2-3 minutes, then spread the melted chocolate in a thin layer over the candy. Sprinkle with remaining chopped nuts, then press into the chocolate with the back of a greased spoon.

Cook’s notes

Patience is important – do not raise the temperature higher than medium and only stir occasionally once the mixture starts to boil to ensure that the butter and sugar do not separate.

A sugar thermometer isn’t required but is extremely helpful in ensuring reliable results.
This is also great with dark or milk chocolate and using almonds, hazelnuts or pecans.

Macadamia-Crusted Sea Bass with Mango Cream Sauce

Ingredients
½ mango – peeled, seeded and diced
½ cup heavy cream
1 teaspoon lemon juice

½ cup cup chopped macadamia nuts
¼ cup seasoned bread crumbs
1 teaspoon olive oil
½ teaspoon black pepper
1 pinch red pepper flakesPinch Crushed red pepper flakes

455 g fresh sea bass
salt and ground black pepper to taste
2 cloves minced garlic
15 ml extra virgin olive oil

Instructions
In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 175 degrees Celsius.

In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.

Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.

Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.

Crunchy Coconut Macadamia Granola with Honey

Ingredients
1/2 cup unsulted sunflower seeds
1/2 cup pumpkin seeds
3/4 cup slivered almonds
1/2 cup unsweetened shredded coconut
1/4 cup oat bran
2 cups old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup unsulated butter (or a little less)
1/2 cup honey
1/2 teaspoon vanilla essence
1 cup macadamia nuts, roughly chopped
1/2 cup dried currants
1/2 cup dried apple slices, chopped

Instructions
Preheat oven to 180 degrees Celsius.

Combine the sunflower seeds, pumpkin seeds and almonds and spread in an even layer on a baking sheet lined with aluminum foil or parchment paper. Toast in the over for 5 minutes. Add the shredded coconut and toast for another 5 minutes. Keep an eye on the coconut as it can burn easily.

Remove the nuts and coconut from the oven and set aside to cool down completely. Lower the oven temperature to 150 degrees Celsius.

Combine the oat bran, rolled oats, cinnamon and ginger.

In a saucepan, melt the butter. Add the honey and vanilla extract and mix well. Pour this liquid mixture over the oat mixture and mix well. Spread the oat mixture on a baking sheet lined with parchment paper. Bake for 20 minutes and then turn the oat mixture. Bake for an additional 10 minutes or until golden brown.

Remove from the oven and allow to cool completely. Then break apart into small pieces and place in a bowl. Add the cooled nuts and coconut, the macadamia nuts, currants and apples and mix well.

Store in an airtight container in the refrigerator.

Macadamia Nut Pesto Pizza

Ingredients
450g Pizza Dough
230g Grilled Chicken Breast, sliced
1 Cup Crimini Mushrooms, sliced
1½ Cups Macadamia Nut Pesto*
230 Fresh Mozzarella Cheese, sliced
¼ Cup Yellow Cornmeal
2 Tablespoons Olive Oil

Macadamia Nut Pesto
2½ Packed Cups Sweet Basil
½ Cup Roasted Macadamia Nuts, unsalted
2-3 Garlic Cloves, finely diced
½ Cup Grated Parmesan Cheese
Juice from 1/2 Lemon
Approximately ½ – ¾ Cup Extra Virgin Olive Oil
Salt and Pepper to taste

Prepare Pesto
In a food processor, pulse garlic and nuts. Add basil, cheese, lemon juice, and salt/pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate until ready to be used.

Place pizza stone or large baking sheet in the middle rack and preheat oven to 200 degrees.

Lightly dust your surface area with flour. Take dough and stretch into your desired shape. Once the oven reaches its temperature, pull the baking stone/baking sheet out of the oven, and sprinkle cornmeal on the surface. Carefully slide the dough on top and bake for 5 to 10 minutes until the dough is lightly golden. Remove the crust from the oven and brush with olive oil over top. Spread an even layer of pesto over the crust. Top with the chicken, mushrooms, and cheese. Return the pizza back to the oven and bake for an additional 10-15 minutes until all the cheese has melted and pizza is golden brown. Serve with additional parmesan cheese and red chili flakes.

Bavarian Macadamia Cream Pie

Ingredients
½ cup butter or margarine
½ cup brown sugar
1 cup flour
½ cup chopped macadamia nuts
2 tablespoons gelatine
¼ cup cold water
½ cup hot black coffee
1 x 150g packet chocolate bits
1 tablepoon sugar
2 egg yolks
1 1/3 cups crushed ice
1 cup evaporated milk

Method
Mix butter, sugar, flour and nuts. Spread in a shallow pan and heat at 400 degrees Celsius for 10 minutes, stirring occasionally

Reserve ¼ cup mixture and press remainder into a 9 inch pie pan. Cool.

Put gelatin, water and coffee into blender and blend on high speed for 40 seconds. Add chocolate bits and sugar and blend for 10 seconds. With motor running, add the egg yolks, ice and evaporated milk. Continue to blend for 20 seconds or until mixture begins to thicken.

Pour into pie crust and chill until firm, about 10 minutes.

Garnish with whipped cream and remaining crumb mixture and enjoy!