Brie & Macadamia nut stuffed mushrooms

Ingredients
450 g large brown mushrooms, cleaned
1 tablespoon freshly squeezed lemon juice
1 tablespoon butter
1 tablespoon sour cream
1/4 cup finely chopped macadamias
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon fine herbs (ie thyme, oregano, winter savoury)
1/4 nutmeg
1/2 cup ripe Brie cheese (keep refridgerated beforehand to make it easy to slice).

Method
Pull the stems out of the mushrooms (set aside) and place mushroom caps on a grilling pan.

Trim the rind of the Brie and discard the rind.
Finely dice the Brie and set aside to reach room temperature.

Finely chop the mushroom stems and toss with lemon juice.

In a saute pan, melt the butter over medium heat.
Add chopped stems and saute until liquid evaporates.
Stir in the sour cream and saute until the mixture is almost dry.

Transfer this mixture into a mixing bowl.
Stir in the macadamias, salt, pepper, herbs and spices. Allow to cool.
Add the ready diced room temperature Brie.

Pre-heat the griller.

Fill the mushroom caps with the stuffing.

Grill until bubbly and golden brown.

Macadamia Crusted Goat Cheese and Nectarine Salad

Ingredients
4 ounces soft goat cheese (Chevre)
⅓ cup roasted macadamias, chopped 2 tablespoons snipped chives
Grated zest and juice of 1 lemon
1 teaspoon cracked pepper
2 tablespoons macadamia oil
Freshly ground pepper and salt to taste
3 nectarines, cut into fine wedges
2 cups greens of choice – try baby spinach, rocket or watercress

Method
Shape the goat cheese into 4 rounds. Spread the macadamias, chives, lemon zest and pepper on a plate and press the goat cheese in the mixture. Refrigerate until ready to serve.

Whisk together the macadamia oil with the lemon juice, season to taste and toss through the nectarine and greens.

Arrange salad on plates and top with the macadamia-crusted goat cheese.

Banana Macadamia Nut Muffins

Ingredients
1 cup mashed banana (2 to 3 medium)
1/2 cup vegetable oil
1/3 cup milk
1/3 cup chopped macadamia nuts (or walnuts or pecans)
1 egg
1 cup whole wheat flour
1 cup white flour
1/3 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt

Method
Heat oven to 400. Grease muffin cups, or line with paper baking cups.

Beat mashed banana, oil, milk, nuts, and egg with a spoon in a medium bowl.

Stir in remaining ingredients just until moistened (batter will be lumpy, so don’t be tempted to overbeat).

Spoon batter into muffin pan.

Bake about 20 minutes at 400, just until golden brown. Immediately remove from cups.

Chocolate Macadamia Truffle Mousse Pie

Ingredients
1 cup dark chocolate chips, divided
1/2 cup Macadamia Nut Baking Pieces, divided
3 tablespoons plus 1 cup cold whipping cream
1 packaged chocolate crumb crust (6 oz.)
1 teaspoon unflavoured gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cupsugar
1/4 cup cocoa
1 teaspoon vanilla extract
Sweetened whipped cream or whipped topping

Method
Set aside 2 tablespoons chocolate chips and 1 tablespoon nut pieces. Place remaining chips, nuts and 3 tablespoons whipping cream in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred. Spread mixture on bottom of crust. Refrigerate while preparing next steps.

Sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes.

Meanwhile, stir together sugar and cocoa in small mixing bowl; add remaining 1 cup whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until stiff. Pour in gelatin mixture, beating until just well blended.

Carefully spread over chocolate layer in crust. Cover; refrigerate several hours or until firm. Garnish with whipped cream and remaining chip and nut mixture.

6 to 8 servings.

Botterskorsie & Macadamiasop

Bestanddele
15ml (1 eetlepel) macadamia olie
125ml (½ koppie) grofgekapte macadamianeute, (65g)
1 klein wit ui, in skywe gesny
5ml (1 teelepel) gerasperde vars gemmer
750ml (3 koppies) geskilde botterskorsie, in stukke gesny
1 appel, geskil, ontkern en in blokkies gesny
750ml (3 koppies) hoenderaftreksel
joghurt of mascarponekaas en geroosterde neute vir opdiening

Verhit die olie in ‘n dikboomkastrol en voeg macadamianeute, uie en gemmer by.

Soteer 3 minute tot goudbruin. Voeg die botterskorsie en appel by en kook 2 – 3 minute.

Voeg die aftreksel by, sit die deksel op en kook 20 minute oor ‘n lae hitte tot die skorsie sag is.

Meng in ‘n voedselverwerker tot glad en romerig.

Bedien met ‘n bietjie joghurt of mascarponekaas en neute.

Trout with Macadamia and Orange crust.

Ingredients
4 x 200g trout fillets
10 ml macadamia oil
– Crust:
125 ml (65 g) roughly chopped macadamia nuts
15 ml grated orange peel
15 ml brown sugar
15 ml fresh chopped coriander leaves
5 ml soy sauce
freshly ground salt and pepper to tasgte
– Herb sauce:
250 ml finely chopped coriander leaves or basil leaves
250 ml finely chopped rocket leaves
30 ml rice wine vinegar or 15 ml white wine vinegar
60 ml macadamia oil

Mix all the crust ingredients together.
Lightly coat the fish fillets with macadamia oil.
Seal only the one side of the fillets in a hot fry pan.
Place the fillets in a baking tray, sealed side facing down.
Press the crust onto the top side of the fillets.
Cover with cling wrap and leave in the fridge for 30 minutes.

Pre-heat the oven to 200 degrees Celsius.
Bake uncovered fish for 10-20 minutes. Fish must be barely cooked, and slightly pink inside.

Combine all the sauce ingredients in a food processor and blend until smooth.

Serve the fish with noodles and the herb sauce (room temperature).

Garnish with macadamia nuts and the orange peel.

Gebraaide Brie met neutekors

Bestanddele
240 g briekaas, in wiggies gesny
80 ml (1/3 k) macadamianeute, fyn gekap
80 ml (1/3 k) amandels, fyn gekap
80 ml (1/3 k) okkerneute of pekanneute, fyn gekap
30 ml (2 e) sesamesaad
2 ekstra-groot eiers
60 ml (1/4 k) vars room
olie vir diepvetbraai (verkieslik makadamia olie, of vir sterker geur, sesame olie)

Vries die briekaas-wiggies omtrent 30 min lank. Meng die fyn gekapte neute en die sesamesaad. Klits die eiers en room saam en verwyder die kaas uit die vrieskas.

Doop elke kaaswiggie in die eiermengsel en dan in die neutmengsel. Maak seker al die wiggies is heeltemal bedek. Druk die saad- en eiermengsels liggies teen die wiggies vas.

Pak op n bord en verkoel vir minstens 45 min lank tot baie koud.

Verhit intussen genoeg olie in n kastrol tot baie warm. Braai die wiggies tot goudbruin aan alle kante. Dreineer op kombuispapier en bedien dadelik.

Lewer 12 klein kaaswiggies.

Crumbed Macadamia Chicken Cordon Bleu

Ingredients
8 chicken breasts
freshly ground sea salt & black pepper
8 slices ham
8 sticks Emmentaler cheese (25 mm x 4mm)
125 ml flour
3 eggs
150 g finely ground Macadamia nuts
oil for frying

Flatten chicken breasts and season on both sides
Wrap the ham around the cheese and place in the centre of the chicken breasts
Roll-up, secure ends with toothpicks and freeze overnight.
To cook, dip the frozen rolls first in flour, then beaten egg and finally the ground Macadamia nuts.
Fry in a heavy-based pan till cooked and golden brown.
Serve with the following sauce:

50 g butter
25 ml Macadamia butter / Macadamia spread / Macadamia oil
5 – 10 ml lemon juice

Place the ingredients in a pan over moderate heat and stir until hot. Do not allow to boil.

Serves 8

Rum & sjokoladegâteau

Bestanddele
60 ml (1/4 k)(50 g) suiker
45 ml (3 e) water
30 ml (2 e) rum
100 g donker sjokolade
100 g botter
190 ml (100 g) versiersuiker
4 eiergele
18 sponsvingers (boudoir biscuits)
sjokoladekrulle of gerasperde sjokolade
gekapte ongesoute makadamianeute

STROOP:
Los die suiker oor lae hitte in die water op en laat prut 5 min.
Verminder die hitte en voeg die rum by.

SJOKOLADESOUS:
Smelt die sjokolade in ‘n mengbak oor kokende water.
Room die botter met die gesifte versiersuiker en klop die eiergele een vir een by die mengsel in.
Meng nou die gesmelte sjokolade hierby in.

Verdeel die sponsvingers in drie hopies van ses elk.
Doop die vingers in die warm stroop en laat die stroop so bietjie intrek.
Pak ‘n netjiese ry van ses beskuitjies op ‘n opdienbord en smeer ‘n laag van die sjokolademengsel bo-oor. Bedek met ‘n tweede laag (gestroopde) beskuitjies en nog n laag gesmeerde sjokolade. Sit ‘n laaste laag beskuitjies bo-op en bedek met oorblywende stroop.

Versprei die res van die sjokolademengsel oor die beskuitjies en versier met die sjokoladekrulle (of gerasperde sjokolade) en makadamianeute. Verkoel oornag. Sny die “koek” in dun snye en bedien met room.

Individuele porsies vertoon ook baie dramaties.

Bedien 6