Macadamia nuts are often described as the world's finest nuts. They have a crisp texture, delicate flavour, are versatile and have a long shelf life to boot.
DID YOU KNOW
Macadamia nuts are not only low in cholesterol-producing oils, they actually lower cholesterol too. Try macadamia butter (available at health stores and delis) on your toast and, hopefully, you'll alleviate lingering dairy butter cravings.
STORING
- Macadamias are dried nuts, so they are susceptible to absorbing humidity or liquid.
- Ideally, they should be stored in a sealed container (preferably glass) in the bottom of the fridge, where you would keep your more delicate cheeses.
- Alternatively, keep them away from direct light and place them in a dark cupboard or pantry.
- For optimum results, use macadamias within three months.
COOKING
- Before using macadamia nuts, fry them in a dry-frying pan over medium heat until brown speckles appear.
This intensifies the flavour and the crunchiness of the nuts.
- For a quick snack, toast macadamias in a touch of olive oil and a shake of Spanish smoked paprika.
- Use crushed macadamias as a thickener in dips and sauces.
- Replace the pine nuts in your pesto recipe with dry-roasted macadamias - it's especially delicious in sun-dried tomato pesto.
- Make a salad of fresh asparagus, trout or salmon and scatterings of macadamias.
- Toast some chopped macadamias in butter and lemon juice and pour over grilled chicken or fish.
- Add toasted crushed macadamia nuts to melted dark chocolate and cream and chopped marshmallows. Set in cups.
QUICK CHOCOLATE, MACADAMIA AND GINGER TART
Mix together 200g melted dark chocolate (see our reader's tips for cooking with chocolate), 200g nougat and 200g unsalted, toasted macadamia nuts.
Spoon into four silicone star-shaped moulds or small, well-greased springform pans. Refrigerate to set, then unmould.
Melt 100g sugar over a low heat until golden caramel. Stir in 100g preserved ginger and pour over the stars. Leave to set then serve.