macadamia

Christmas entertaining is easy with this impressive rolled pork roast on the barbecue.

Barbecued stuffed pork loin

butter

Primo

brown onion, finely chopped

granny smith apple, peeled, finely chopped

breadcrumbs

parsley leaves

rosemary leaves

1.5kg rolled pork loin

olive oil

sea salt

Apple sauce, to serve

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These soft, tender white chocolate macadamia nut cookies are loaded with vanilla flavor, thanks to white chocolate melted directly into the dough.

White Chocolate Macadamia Nut Cookies Recipe

baking powder

baking soda

nutmeg

unsalted butter

vanilla extract (about 1 tablespoon; 15 grams)

all-purpose flour,

Adjust oven rack to middle position and preheat oven to 350°F (180°C). In a microwave-safe bowl, melt the white chocolate using three or four 15-second bursts at normal power; to prevent scorching, pause to stir the white chocolate between rounds. Transfer to the bowl of a stand mixer fitted with a paddle attachment, then add sugar, salt, baking powder, baking soda, nutmeg, and butter. Cream mixture on medium speed until fluffy and light, about 5 minutes, pausing at the halfway mark to scrape the bowl and beater with a flexible spatula.

Resume mixing on medium speed. With mixer still running, add egg, followed by vanilla, and continue beating just until well combined. Pause to scrape bowl and beater with flexible spatula, then resume mixing on low. Add flour all at once; when flour is fully incorporated, use flexible spatula to fold in the macadamia nuts and the remainder of the white chocolate.

Using a cookie scoop, divide dough into 2-tablespoon portions. If you like, these can be transferred to a zipper-lock bag and refrigerated for up to 1 week, or frozen for up to 3 months; soften to about 68°F (20°C) before baking.

Arrange portions on a parchment-lined half-sheet pan, leaving about 2 inches between cookies to account for spread. Gently flatten each portion into a disk, then top each with a few extra pieces of white chocolate and macadamia nuts and sprinkle lightly with salt. Bake until puffed and firm around the edges, though rather pale overall, about 12 minutes. (Due to their low lactose content, these cookies will not brown as you might expect. When fully baked, they will still be quite pale.) Cool directly on baking sheet until crumb is set, about 5 minutes. Store in an airtight container up to 3 days at room temperature.

The Stokehouse Group pastry chef is known for her original take on desserts, and this trifle is her latest Christmas-ready offering.

Apricot honey trifle

250 gm caster sugar

vanilla bean, split, seeds scraped

apricots, halved, stones removed

750 ml (3 cups) thickened cream

250 ml (1 cup) milk

gm honey

gm molasses (optional)

gm egg yolks (about 8)

tbsp Dutch-process cocoa powder, sifted

150 ml strong coffee

ml coffee liquer (see note)

75 gm (⅓ cup) caster sugar

250 gm macadamia nuts

250 gm icing sugar

gm (¼ cup) rice flour

eggs

270 gm eggwhite (from about 8 eggs)

gm caster sugar

210 gm caster sugar

gm liquid glucose

tsp bicarbonate of soda, sifted

Combine sugar and 375ml water in a large saucepan, then add vanilla. Bring to the boil over high heat, stirring to dissolve sugar, then reduce to a simmer over low heat. Add apricots, and cook, turning occasionally, until just soft but holding their shape (5-10 minutes). Cool in the syrup, then chill in refrigerator.

For honey custard, combine cream, milk, honey and molasses in a saucepan and bring to a simmer over medium high heat. Whisk yolks to aerate slightly, then gradually whisk hot cream into yolks. Return to saucepan over low heat and stir constantly until mixture thickens slightly and reaches 80°C (1-2 minutes). Squeeze water from gelatine and stir in. Pass through a fine sieve, cover directly and chill to set (4-5 hours). Once set, whisk custard until smooth.

For coffee jelly, squeeze water from gelatine and set aside. Whisk cocoa with 1 tbsp coffee in a saucepan, then whisk in remaining ingredients with 750ml water. Bring to boil over high heat and whisk continuously (30 seconds). Remove from heat, whisk in gelatine and set aside to cool. Pour 675ml into a 4.5-litre trifle bowl and chill until semi-set (1-11/2 hours). Set remaining aside (re-melt over a bowl of hot water as needed; jelly should be semi-set for each layer).

Meanwhile, for macadamia sponge, preheat oven to 190°C and line three 25cm x 35cm oven trays with baking paper. Process macadamias in a food processor with icing sugar and flour to a fine powder. Transfer to a large bowl and whisk in eggs. Whisk eggwhites and sugar in an electric mixer on high speed until soft peaks. Fold one-third eggwhite mixture into icing sugar mixture, and gently fold in remaining whites. Divide evenly between prepared traysand spread flat, and bake in batches until cake springs back when touched (8-10 minutes). Cool, turn onto baking paper and cut out three circles to fit trifle bowl (reserve trimmings).

For honeycomb, grease and line a 20cm-diameter square cake tin with baking paper.Bring sugar, honey, glucose and 40ml water to the boil in a deep saucepan over medium-high heat until 160°C. Remove from heat and immediately whisk in bicarbonate until evenly dispersed. Pour into cake tin and leave for set (20-30 minutes), then cut into pieces.

To assemble, top jelly with a sponge round and brush with apricot poaching liquid to soak. Fill with a 1cm layer of honey custard and line apricot halves against the side of the bowl, using more apricots to hold in place and also cover the layer of custard. Add cake trimmings to make a layer over apricots, then cover with a layer of honey custard. Cover and chill remaining custard. Add another\ sponge round and brush with apricot poaching liquid. Add a 1cm layer of coffee jelly on top and chill to set (1½ -2 hours). Repeat with another layer of brushed sponge, apricots and jelly, and chill to set (1½ -2 hours). Place a layer of sponge trimmings in the centre of the bowl and brush with apricot poaching liquid. Whisk remaining custard to soften and top trifle with remaining honey custard. Cover and chill to set (30 minutes), leave at room temperature briefly to soften (15 minutes), then top with honeycomb and macadamia nuts, and serve.

Skip the wheat and dairy and indulge in these brilliant bikkies! Great for people with food allergies, plus they have no refined sugars.

Louise's flourless chocolate biscuits

(3/4 cup) raw cashews, or roasted cashews

(3/4 cup) macadamias

(1/4 cup) sesame seeds

(1 1/2 cups) fresh dates, pitted

tbsp raw cacao powder (or cocoa powder)

This Balinese dish is big on flavour, thanks to the liberal use of spices.

Kari kambing (Lamb curry)

tbsp oil

1kg boneless lamb leg,

tomatoes,

cinnamon

cardamom pods, bruised

coconut milk

tamarind puree

coriander seeds

cumin seeds

fennel seeds

cloves

tsp peppercorns

brown onion, coarsely chopped

macadamias

ginger,

garlic

red chilli,

water

tsp turmeric

It's midweek treat time and these biscuits are easy to make, and even easier to eat!

Chocolate macadamia biscuits

butter, softened

brown sugar

white sugar

tsp vanilla extract

flour

tsp baking powder

macadamia nuts, roughly chopped

white chocolate,

Just a few ingredients are needed to create this tasty and eye-catching salad.

Baby spinach, orange and macadamia salad

baby spinach leaves

oranges, peeled, halved, thinly sliced

macadamia nuts, toasted, chopped

marinated goat's feta*, drained

tbsp lime-infused olive oil*, oil

For a light dinner or lunch option, you can not go past this gluten-free smoked salmon and asparagus pasta. Packed with vegies and ready in only 20 minutes.

Hot smoked salmon, asparagus and macadamia pasta recipe

pkt green pea casarecce

asparagus,

tbsp extra virgin olive oil

garlic cloves, thinly sliced

tsp dried chilli flakes

tsp lemon rind

zucchini,

hot smoked salmon

baby rocket

mint leaves

lemon juice

tbsp roasted unsalted macadamia nuts, chopped

Lemon

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Toasted macadamia nuts add flavour and texture to the curry paste in this easy gluten-free Indonesian curry.

Javanese chicken and coconut curry (opor ayam)

macadamia nuts

red Asian shallots, peeled, coarsely chopped

ginger

garlic cloves, coarsely chopped

red chilli, deseeded, chopped

tsp grated palm sugar

tbsp coconut oil

chicken pieces

lemongrass stalks, bruised, tied into a knot

kaffir lime leaves

x coconut milk

Fried shallots, to serve (optional)

red chilli, to serve (optional)

Turmeric rice, to serve (see notes)

Lime wedges, to serve (optional)

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A new take on traditional Middle Eastern baklava using local macadamias.

Macadamia baklava

(150 grams) caster sugar

lemon

(150 grams) walnuts, toasted, chopped

tbsp sesame seeds, toasted

filo pastry

unsalted butter, melted

For an easy Tuesday night meal with crunch, give tender crumbed chicken a fresh twist by adding an Aussie favourite to the breadcrumbs.

Macadamia-crusted chicken

(1 cup) fresh breadcrumbs

(1/2 cup) plain flour

chicken breast minute steaks

By Pam Brook, Brookfarm. Pam and Martin Brook, inspired by a passion for quality, healthy food,
transformed a rundown dairy in the Byron Bay hinterland into a working macadamia farm. When macadamia prices suffered a downturn in the 1990s, they decided to add value to their harvest. The result was Brookfarm, an award-winning, family owned business that is now one of Australia’s leading producers of premium quality macadamia products.

Macadamia nut and shredded pork salad

pork tenderloins

(125 milliliters) rice wine vinegar

(55 grams) raw sugar

red onion, thinly sliced

Chinese cabbage (wombok), thinly sliced 1 large carrot, peeled

carrot,

lemon oil oil

tbs chopped macadamia nuts

tbs macadamia oil

tbs mint

tbs fried Asian shallots (from Asian food shops)

Prawn crackers (optional),

(60 milliliters) fish sauce

lime

tsp raw sugar

red chilli, seeds removed, thinly sliced

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Serve these with coffee or tea after a feast or make them into take-home gifts for friends and family.

Macadamia, cranberry and white chocolate florentines

unsalted butter, chopped

(160 grams) brown sugar

(175 grams) golden syrup

amaretto liqueur (optional)

(100 grams) plain flour

cranberries

(225 grams) macadamias, chopped

white chocolate, chopped

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Pork cutlets with creamy celeriac mash remind Katie Quinn Davies of all that's good and comforting about British pub food.

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The most viewed macadamia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed macadamia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine