Cooking with Macadamias this silly season

Macadamia Banana Smoothie Ingredients 1 cup skim milk 1/4 cup macadamia butter* 1 tablespoon oats 1 banana 1 tablespoon honey 1/4 cup plain yoghurt 1/4 cup ice crushed macadamias for serving Method Blend all ingredients except for the crushed macadamias until smooth and pour into a glass to serve top with crushed macadamias. 

Lamb, mint and macadamia sausage rolls

Ingredients 500g lamb sausage mince or remove the meat from lamb sausages 1/2 brown onion, grated 1 garlic clove, crushed 1 zucchini, grated 1 carrot, peeled and grated 1 stick celery, finely chopped 1/2 cup fresh mint 1 tablespoon lemon zest 2 teaspoons Worcestershire sauce 1 egg 1/2 cup macadamias, toasted and coarsely chopped salt and pepper 2 sheets puff pastry, cut in half sesame seeds for sprinkling 1 egg, (extra) lightly whisked with 1 tablespoon of water Method Preheat oven to 200°C, fan-forced. Line baking trays with non-stick baking paper. Place all the ingredients, except the pastry, extra egg and sesame seeds into a large bowl, season with salt and pepper and using your hands massage the ingredients together. Place the lamb mixture along the long edge of the pastry half and brush the other edge with egg wash and roll to enclose leaving the ends open. Cut into half and place onto prepared trays. Brush the tops with egg wash and sprinkle with sesame seeds. Bake for 20-25 minutes or until golden and cooked through.  

Macadamia hamburgers

Ingredients 2kg ground beef 11/2 teaspoon sugar 11/4 teaspoon salt 1/3 cup celery, finely chopped 2 tablespoons macadamia or olive oil 225g macadamias, crushed Method Mix all ingredients together in a large bowl. Form hamburger patties and bake or fry. Serve on Turkish bread with rocket, tomato, roast beetroot, caramelised onion and garlic aioli. ]]>

Gold Coast Magazine

Gold Coast Magazine

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