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Macadamia
Recipes
Risotto Primavera with Macadamias
Serves 4–6.
Ingredients:
1.5 L (3 pints) boiling chicken stock
2 bunches thin asparagus, trimmed of woody ends and cut in 2.5cm
(1 inch) lengths
300g (10oz) young peas in pods, shelled – or 200g (7oz)
frozen baby peas
2 tablespoons macadamia oil
60g (2oz) unsalted butter
250g (9oz) button mushrooms, finely sliced
1 medium onion, finely chopped
1 clove garlic, finely chopped
350g (12oz) arborio rice
75g (2.5oz) roasted macadamia halves
6–8 semi-dried tomatoes, thinly sliced
Salt and freshly cracked pepper
Freshly grated parmesan, for serving
Method:
- Bring chicken stock to the boil. Throw in the asparagus pieces
and peas and cook for 2–3 minutes.
Strain and return the stock to the saucepan. Reserve vegetables.
Bring stock back to simmering point.
- Heat oil in a large pan. Add half the butter and when melted
sauté the mushrooms. When soft, remove with a slotted
spoon and reserve. Add remaining butter, onion and garlic to
the pan, stir until softened. Add rice. Keep stirring over low
heat until all grains are coated with butter and oil. Turn up
the heat and add stock – a ladleful at a time, stirring
frequently to ensure rice absorbs stock each
time. This will take 20–25 minutes. The rice should be
soft, creamy and ‘al dente’. Fold through the vegetables.
Stir in the macadamias and semi-dried tomatoes and season to
taste. Serve immediately accompanied by a bowl of freshly grated
parmesan.
Bruschetta with Macadamia Pesto and Roasted Capsicum
Makes approximately 30 pieces.
Ingredients:
1 baguette or Italian-style bread loaf, sliced diagonally
1 roasted red capsicum (pepper), peeled and cut into strips
1 roasted yellow capsicum (pepper), peeled and cut into strips
100g (3.5oz) roasted macadamia halves
Pesto:
2 cups basil leaves, tightly packed
160g (5.5oz) unsalted macadamias
3 cloves garlic, peeled
125mL (4 fl oz) macadamia oil
65g (2.5oz) freshly grated parmesan
1 /2 teaspoon sea salt
Method:
- Make the pesto first: wash and dry the basil leaves thoroughly.
- Put them in a food processor or blender with the macadamias
and garlic and process until well combined. Scrape down sides
and process again. Add the parmesan and salt, process again,
then slowly drizzle in oil, keeping the machine running. Process
until smooth. Scrape pesto into a tightly sealed jar or plastic
container until ready to use – a film of macadamia oil
over the top will help to
preserve it.
- Store in refrigerator.
- Toast the bread slices in a moderate oven until just turning
golden. Remove, cool and store in an airtight container until
ready to use. Just before serving, spread each piece with the
pesto.
- Top with a slice of red and yellow capsicum and scatter over
a few roasted macadamia pieces.
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MORE MACADAMIA RECIPES
Please note: Recipes are supplied courtesy of The Australian
Macadamia Society.
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