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Spiced Olive Macadamia Pilau

4 tablespoons macadamia oil
1 large onion, chopped
200g (1 1/2 cups) macadamia halves
400g (2 cups) basmati or long grain rice
2 teaspoons ground coriander
1 teaspoon cinnamon
1 teaspoon saffron threads
1 litre (4 cups) boiling chicken stock using 2 stock cubes
Sea salt flakes to taste
1 cup pitted Kalamata olives
Handful chopped flat leaf parsley
Sumac or lemon juice
Salt to taste

Heat macadamia oil in a large saucepan. Add onion and macadamias. Stir often over low heat for 5 minutes until macadamias lightly brown and onion softens. Stir in rice until well coated with oil. Pour in stock and spices. Return to the boil, cover and simmer undisturbed for 20 minutes or until rice is tender and stock is absorbed. If the rice becomes too dry, stir in ½-1 cup water. Stir through olives, parsley and season with salt. Serve with char grilled chicken skewers, sprinkled with sumac or accompany with lemon wedges. Serves 6.

Note: Omit chicken skewers and serve with roast chicken. Omit the olives, add 4 tablespoons currants when cooking the rice.

How do I home-roast macadamia nuts?

After following these simple instructions, the following flavourings may be sprinkled on the nuts: curry powder, garlic powder, paprika, lemon-pepper seasoning, cayenne or chilli powder.

• Use nuts which have been thoroughly dried. (1.5% internal moisture)

• Pre-heat oven to 125C.

• Place kernels in a shallow pan, not more than 5cm deep – preferably a pan with screen bottom tray to assure good air circulation.

• Do not roast smaller pieces with halves and whole nuts as they will scorch.

• Roast nuts 12-15 minutes, stirring occasionally. Remove from oven as soon as they start to tan as the browning process continues after removal from the oven. As there are variations in nuts, oven temperature regulators etc, it is best to watch closely and adjust time and temperature to meet your own conditions and tastes.

• Remove from heat, add a dab of butter or neutral flavour oil and sprinkle with salt. Serve hot or cool and store in a tightly sealed jar in refrigerator or freezer.

I have several kilograms of macadamia kernel. What is the best way to store them?

Kernel can be frozen or alternatively sealed in an air-tight container and kept in the refrigerator for several weeks.

Why are macadamias stored in the refrigerator?

Macadamias are stored in the refrigerator to keep them fresh and 'crunchy'.

Will I get sick if I eat macadamias that have not been kept in the refrigerator?

It will not make you sick to eat macadamias that have not been stored in the refrigerator and you will be able to tell if a macadamia has gone rancid as soon as you taste it – basically the same principle as fresh fruit.