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Thursday
Dec082011

Macadamia Chocolate Raspberry Ice Cream Log

Preparation time: 10 minutes | Freeze time: 4 hours (min, best overnight) | Makes 2 Litres

Ingredients

  • 2 litres (4 cups or 34 ounces) Chocolate ice cream, softened
  • 2 cups macadamia nuts, roughly chopped
  • 300g (10 ounces) frozen raspberries (save 1/3 cup for serving)
  • 150g (5 ounces) nougat
  • Extra roughly chopped macadamia nuts to serve

Method

Line a 20 x 10cm (4 x 8 inch) loaf tin with parchment. Place ice cream into a large mixing bowl. Add macadamia nuts, raspberries and nougat to ice cream, using a spatula, gently fold through until just combined.

Press ice cream mixture into lined tin, level top with spatula. Cover top with parchment, place in freezer to allow ice cream to refreeze. This is best left overnight, or until ice cream is firm to the touch.

Remove ice cream log from tin with the baking paper. Serve slices of log with extra chopped macadamia nuts and frozen raspberries.

Thursday
Dec082011

Baked Macadamia Crusted Fish

Preparation time: 10 minutes | Cooking time: 10 minutes | Serves 4

Ingredients

  • 4 x 250gm (8 ounce) firm white fish fillets, bones removed
  • 1 tablespoon extra virgin olive oil
  • Roasted vegetables or salad to serve
  • Crust

  • 1 cup macadamia nuts, chopped
  • ¼ cup chopped fresh parsley leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon chopped marjoram leaves
  • 1 small clove garlic, crushed
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grated lemon zest
  • 2 tablespoon macadamia oil
  • Cracked black pepper to season

Method

Preheat oven to 180c (350F). Lightly oil a baking dish. Place fillets into a dish, brush lightly with remaining oil.

In a small bowl, combine ingredients to form a thick paste. Spread macadamia crust over top of fish, pressing coat evenly.

Bake fillets for 8-10 minutes or until flesh flakes when tested with a fork. Cooking time will depend on thickness of fillets. Serve with roasted vegetables or salad.

Thursday
Dec082011

Kangaroo & Macadamia Salad

Serves 4

Ingredients

  • 1 bunch thyme
  • 3 cloves garlic, crushed
  • 1 tbsp macadamia oil
  • 600g kangaroo fillets
  • 1 tsp Dijon mustard
  • 2 tsp honey
  • 2 tbsp sherry vinegar
  • 1/3 cup macadamia and olive oil mix sea salt and freshly ground pepper
  • 150g baby spinach, washed
  • 150g rocket, washed
  • 1/2 red onion, finely chopped
  • 1 red capsicum, thinly sliced
  • 1/4 cup macadamias, roughly chopped

 

Method

Using a mortar and pestle, pound the thyme, garlic cloves and macadamia oil into a paste. Transfer to a bowl and add kangaroo fillets, coating each in the spice mixture. Cover with plastic wrap and chill for at least 1 hour, but preferrably overnight. Heat the barbecue to high. When hot add the kangaroo fillets and cook for 2-3 minutes each side for medium-rare or until the fillets are cooked to your liking. Transfer to a plate covered loosely with foil and rest for 5 minutes. For the dressing, whisk the mustard, honey vinegar and oil mix in a bowl until combined. Season well. Combine spinach and rocket in a large bowl. Slice the fillets 1cm thick and scatter over the leaves with the onions, capsicum and macadamias. Drizzle with dressind and serve.