Macadamias are as versatile as they are delicious, and they pack a punch when it comes to nutrition. It’s one of the reasons they not only make a great snack, but are perfect to use in cooking. These Aussie native nuts are enjoyable straight out of the shell, but are even better when they are grown and packaged by Macadamias Australia.
There’s a Macadamias Australia flavour for every dish. Serve their roasted salted macadamias as a snack on your charcuterie board. Add some spices and roast or smoke them direct on your barbecue plate. Top fish or chicken with a macadamia crust (try it with their lemon myrtle nuts – you won’t regret it). Toss their unsalted roasted nuts through a salad or use them in a stuffing. Serve milk and dark chocolate nuts for dessert, or why not throw some apples in a tray on the barbecue with a macadamia crumble on top?
Their usefulness doesn’t end there. The high oil content of macadamia nuts means their hard brown shells burn hot and slow, making them a fantastic fuel for charcoal or wood-fired barbecues and pizza ovens.
For a truly flavour-packed macadamia barbecue treat, try this marinade on tofu or chicken skewers.
Macadamias Australia’s Satay Sauce
2 onions, peeled and roughly chopped
4 cloves garlic
1 tbs fresh ginger
4 birds eye chilli (or more as your taste dictates)
300g ground roasted macadamia nuts
2 tbs vegetable oil
2 tbs soy sauce
1tsp thai fish sauce or shrimp belcan, to taste (omit to make vegan)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 stalk lemon grass, peeled and bruised
Rind of lemon
250ml water
Blend macadamias into a nut paste if required and set aside.
Place all ingredients, except lemon grass and macadamia nut paste, in a food processor and process until pureed.
Remove 3tbs of the puree and use to marinate your tofu, tempeh or favourite meat, cut into bite size pieces.
Place the remaining puree in pot with 250ml water, macadamia paste, lemon grass and lemon rind.
Simmer the mix on the stove for 20mins. You may need to add more water if it gets too thick.
Taste and add more soy or a teaspoon of sugar as required.
The sauce will keep in fridge for up to 10 days.
FOR A FIREY SAUCE: Add chilli powder.
FOR A CREAMIER SAUCE: Add 1 cup of coconut cream.
Pro tips: Preferably marinate your meat, tofu or tempeh one day or a few hours before. If you are cooking over a flame barbecue, soak skewers in water before use.
