Pacific Gold Australia, Macadamia, Bundaberg
Recipes Menu
Tortilla Macadamia Pesto Bread

Macadamia Pesto - 2/3 of a cup of Roasted Macadamias

1 bulb of Roasted Garlic

1 Large Handful of Basil Leaves

1/3 of a cup of Grated Parmesan Cheese

Macadamia Oil

Sea Salt and Freshly Ground Pepper

Place all ingredients in food processor and process. Add enough Macadamia oil to bring up to desired consistency. A quite thick consistency is required to spread on the Tortillas.

Spread the Tortillas with the pesto and bake in a cool to moderate oven 150°c to 180°c

Slice in wedges and serve.

Alternatively - can be served as a pesto dip straight away or stirred through hot Fettuccini, just add a little extra Macadamia oil and grate on Parmesan cheese before serving.

Macadamia Salad Dressing

3 Tablespoons Macadamia Oil

1 Tablespoon cider or sherry vinegar

1 ½ teaspoons honey

1 teaspoon prepared grain mustard

2 cloves crushed garlic

2 teaspoons chopped parsley

Salt and Freshly ground Pepper

Shake together in a bottle until thoroughly blended and store in refrigerator.

Chocolate Macadamia Roll

1 cup raw macadamia nuts (processed into meal)

5 eggs, separated

¾ cup castor sugar

¼ cup maple syrup

1 tblsp cocoa powder

200g dark chocolate, chopped

300ml thickened cream

Extra 1 tblsp castor sugar

Extra ¼ cup raw macadamia nuts, finely chopped

Extra whipped cream and berries to serve

Grease a 26cm x 32 cm Swiss roll pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.

Process nuts until they resemble bread crumbs.

Beat egg yolks and sugar in a small bowl with an electric mixer for 5 minutes or until thick and creamy. Transfer mixture to a large bowl. Stir in meal.

Beat egg whites in a large bowl with an electric mixer until firm peaks form. Fold egg whites into egg yolk mixture in two batches. Pour mixture into prepared pan, smooth top with spatula.

Cook in moderate oven 180°c for 20 minutes or until just firm to touch. Cool in pan for five minutes before turning onto a wire rack lined with baking paper. Remove lining from cake.

Roll up cake from one short side using baking paper as a guide. Stand 5 minutes, then unroll cake. Brush with maple syrup and dust with sifted cocoa powder.

Place chocolate and 1/3 cup cream in heatproof bowl over pan of simmering water. Stir until smooth. Remove bowl. Refrigerate covered for 25 mins.

Whip remaining cream and extra caster sugar in a small bowl. Spread over cake leaving a 1 cm border, then roll up cake. Place onto a serving plate.

Spread chocolate mixture over top and sides of cake. Decorate with extra nuts. Refrigerate until serving.

Serve with extra whipped cream and berries.

Macadamia and Olive Crusted Beef Fillet

Serves 4

Place macadamias, olives, capers, oregano and pepper in a mortar and pestle and roughly grind.

Season beef and sear for 2-3 minutes on one side. Turn over and remove from heat.

Spread with mustard and press crust into surface. Finish in a hot oven until cooked as desired.

Chef's crust ideas:

Lamb with rosemary, sage, goat cheese and macadamias.

Pork with pear, Chinese 5 spice, honey and macadamias.

Veal with lemon zest, basil, breadcrumbs and macadamias.

Wine suggestion: Cabernet Sauvignon, Zinfandel, Sangiovese or even well oaked Chardonnay.

Pacific Gold Nero Salad

This recipe is loosly based on a typical Caesar salad with a Macadamia twist.

Mixed salad leaves

Parmasan cheese

Fried Pancetta strips

Torn pieces of smoked chicken

Freshly made sour dough croutons

Soft poached egg

Roasted Macadamia pieces

Macadamia Oil Dressing

To Roast Macadamias - Place Macadamias on tray and bake in oven at 150°c for 15 minutes. Cool.

To make croutons - brush portion size pieces of bread generously with garlic infused olive oil. Place on wire wrack and bake in oven 150°c for 10mins.

To Fry Pancetta - Drop dry pancetta into hot olive oil for 10 to 15 seconds. Drain on paper towel.

To Poached Egg - Pour 2 tablespoons of vinegar into the poaching water .Crack open eggs one at a time, into a small bowl. Bring the water to a boil, then reduce temperature. When water reaches a gentle simmer, pour egg into a ladle. Gently transfer eggs into simmering water. The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water. Poach the eggs for 3 minutes spooning the simmering water over the eggs. When the whites become opaque and feel firm to the touch they are done. Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.

Macadamia Dressing - 3 Tablespoons Macadamia Oil, 1 Tablespoon cider or sherry vinegar, 1 1/2 teaspoons honey ,1 teaspoon prepared grain mustard, 2 cloves crushed garlic, 2 teaspoons chopped parsley, Salt and Freshly ground Pepper. Shake together in a bottle until thoroughly blended and store in refrigerator.

To Assemble - On a bed of mixed leaves place the torn smoked chicken. Add shaved cheese croutons and Roasted Macadamias. Dress with Macadamia Dressing(see recipes). Garnish with pancetta strips and poached egg.

Cheese Cake Crepes with Macadamia Toffee Sauce

Crepes

3/4 Cup Plain Flour 1/4 cup Macadamia Meal

2 Eggs

1/2 Cup Milk

1/2 Cup Water

1/4 Teasp Salt

2 Tbls Melted Butter

Blend all together until all just smooth.

Cheese Cake Filling

250g Soft Philly Cheese

1 tbls Icing Sugar

Lemon Juice to taste

Vanilla

Beat until smooth.

Toffee Macadamia Sauce

1/2 Cup Castor Sugar

1/2 cup Water

Stir over low heat until sugar is dissolved, then simmer without stirring until toffee goes a golden brown.

ADD 1/2 Cup of cream and stir until smooth.

Remove from heat and beat in 45g of butter and a pinch fresh cinnamon. Stir in 1/2 Cup of Roasted Macadamias.

To assemble

Place about a 1/2 cup of the mixture along the middle of a crepe and roll up loosely. Cook in microwave on medium 1 to 1 1/4 minutes. Spoon 1/4 cup of the Macadamia Toffee over the Cheese Cake Crepe; add a dollop of whipped cream and a sprig of mint. Dust with icing sugar if desired and sprinkle with a few more Roasted Macadamias.