Japanese Style Seared Tuna Salad and Macadamia Salad
(serves 1)
Ingredients.
150g loin of Sashimi grade Yellow Fin Tuna
50g Duck Creek Macadamias Wasabi
20g salt and pepper spice mix (sea salt, cracked black peppercorns, dried coriander, mint, lemongrass and kaffir lime leaves)
1 teaspoon wholegrain mustard
1 teaspoon Duck Creek Macadamias Honey
Half a fresh lime
100ml Duck Creek Macadamias Extra Virgin Macadamia Oil
Hand full fresh mixed salad leaves
Small handful of Alfalfa, Radish Sprouts, Celery and Fennel
Half an avocado
Dessert spoon of pickled Ginger
Method
1. Heat a grill or pan and when hot add a small drizzle of Duck Creek Macadamias oil. Then take the tuna loin and roll gently in the salt and pepper spice mix to coat the whole loin. Place the tuna loin in the hot pan and sear the outside on all surfaces of the tuna. Set aside the tuna and prepare your salad.
2. In a bowl mix all your salad leaves and greens, fennel, celery, sprouts, alfalfa, avocado, and picked ginger.
3. To make the dressing add mustard, Duck Creek Macadamias honey, lime juice and 30ml Duck Creek Macadamias Extra Virgin Macadamia Oil
4. Warm the Duck Creek Macadamias Wasabi in a small frypan on a medium heat, toss regularly to avoid burning nuts
5. Slice the tuna loin nice and thin, toss through the dressing with macadamia nuts and all the salad ingredients, serve and eat.
Caramelised Macadamia Camembert
Caramelised Macadamia Camembert Photographer: Chris Jones
Ingredients:
South Cape Camembert wheel
¹?³ cup roasted macadamia nuts
1 cup white sugar
Method:
Put a cold South Cape Camembert wheel onto a heat-resistant plate or platter. Roughly chop macadamia nuts and sprinkle on top of the cheese.
Put sugar in a heavy-based pan. Cook on a low heat, without stirring, for 1-2 minutes or until sugar has melted and is dark golden brown. The pan may need to be tilted to ensure sugar melts evenly.
Remove from heat and stand on a wooden board until bubbles subside. Pour caramel over cheese and nuts. Stand until set. Serve immediately or stand for a couple of hours.
The caramel will soften and seep into the cheese, giving a bittersweet flavour. If you serve immediately, be careful when you eat the caramel as it will be brittle and sharp.
Serve with South Cape Classic Crispbread and fresh figs.
Prawn Noodle and Macadamia Lettuce Cups
Prawn Noodle and Macadamia Lettuce Cups
Ingredients:
¼ cup honey
3 tablespoons shoyu or tamari
½ cup raw macadamias, halves and wholes (style 0–2)
4 oz. (120)g bean thread noodles
½ red pepper (capsicum), finely sliced
½ cup cilantro leaves (fresh coriander)
1 cup snow pea sprouts
2 green onions, sliced
12–16 cooked prawns or shrimp
Dressing
Juice of 1 lime
1 tablespoon fish sauce
1 tablespoon rice wine
1 teaspoon sugar
6 butter lettuce or radicchio leaves
Method
Gently warm honey and shoyu in a saucepan, add macadamias and toss to coat with mixture. Place nuts on a lined oven tray and roast in a moderate oven 4–5 minutes to caramelise. Set aside to cool. Prepare the noodles according to directions on packet, refresh with cold water and strain well. Combine the noodles and remaining ingredients. Whisk together dressing ingredients to dissolve sugar and toss through salad. Just before serving, place mounds of mixture in lettuce cups and scatter with the macadamias.
Macadamia, Raspberry Ice Cream Log
Macadamia, Raspberry Ice Cream Log
Ingredients:
Note – Vanilla or chocolate ice cream can be used for this recipe
2 litres (4 cups or 34 ounces) 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.
