Getting The Good Oil On Macadamia Nuts
Sydney Morning Herald
Tuesday December 7, 1993
FIRST, the good news. In the past 30 years, macadamia plantations have increased by a multiple of 60 and, consequently, the price of the luscious nuts has fallen dramatically. Furthermore, it turns out that eating macadamias is good for you. Macadamias are ultra-high in monounsaturated fats and a controlled medical trial has demonstrated that a diet containing macadamias lowers cholesterol and triglyceride levels as effectively as a low-fat diet recommended for controlling heart disease.
The only hint of bad news is that it's not a good idea to overindulge. Those same high levels of oil (76 per cent) ensure macadamias are kilojoule-dense - 2,940 kilojoules per 100 grams. Caution is essential if you are watching your weight.
The oil content also means macadamia kernels must be carefully handled to prevent them becoming rancid. It's best to buy them from an outlet with a high turnover if you are buying them loose. And if they have been pre-packed, choose macadamias vacuum-packed, preferably in foil or plastic. According to Andy Stapleton, president of the Australian Macadamia Society, kernels packed loosely in Cellophane have a shelf-life of only two weeks or so.
They must be kept as dry as possible, so once you have opened the packet, store them in a screw-top jar in the refrigerator.
KINGFISH CUTLETS WITH MINT AND MACADAMIA SAUCE
(Serves 4)
The fishing fleet is fishing smarter these days and not flooding the market with any one fish, so bargains are few and far between. One unusual bargain that is available right now, however, is kingfish. It's selling more cheaply than it has for years. Cutlets are available for around $8 a kilogram.
First make the sauce. In a mortar, blender or food processor, combine about 20 mint leaves, 4 anchovy fillets and 100 g roasted macadamia nuts and reduce to a paste. Add 80 mL macadamia oil as you would for a mayonnaise, and a little water if necessary, to make a thick sauce. Season to taste with a small squeeze of lemon juice. Salt probably won't be needed, due to the anchovies.
Preheat the griller to very hot, dip 4 thick kingfish cutlets in olive oil and grill them for about 2 minutes each side or just until the fish flakes in the centre when tested with the point of a knife. Coat the fish with the sauce and sprinkle over the top a handful of chopped roasted macadamias.
MACADAMIA AND FRUIT STUFFING
(Enough for a turkey or 2 chickens)
'Tis the season to be thinking about stuffings and the home-grown nut helps make a good one.
Use stale bread to make 1 cup breadcrumbs. In a large bowl, combine the breadcrumbs with 10 prunes, stoned and chopped, 15 dried apricots, chopped, 1-2 fresh pears (depending on size), chopped, 50 g roasted macadamias, chopped, 1 tablespoon parsley, finely chopped, 1 large onion and 2 cloves garlic, finely chopped and fried gently until the onion is transparent in butter or olive oil, and pepper and salt to taste.
WARM SPINACH SALAD WITH CHICKEN LIVERS, MANGOS AND MACADAMIAS
(Serves 4)
Don't try to make this salad with silver beet. It requires very fresh tender English spinach. Failing that, substitute one or more of the soft lettuces.
Wash and dry 350 g spinach and remove the stalks. Arrange the spinach leaves in 4 individual salad bowls and scatter over them 3 finely chopped true shallots (like big garlic cloves with red-brown skin) - or substitute ordinary green (spring) onions. Cut 1 large mango into fairly large dices.
Halve 8 chicken livers and cook in olive oil until they are done but still pink inside. Deglaze the pan by putting in the mango and shaking the pan gently until the mango has taken on the glaze and just heated through. Heat 50 grams of roasted macadamias in a dry frying pan until they are fragrant. Sprinkle over the spinach a plain vinaigrette made with 4 tablespoons macadamia oil, 1 tablespoon lemon juice and salt and pepper to taste. Halve the chicken livers and arrange them on the spinach, together with the mango. Scatter the macadamias over the top and serve immediately.
CHOCOLATE FUDGE AND MACADAMIA TART
(Serves 10)
Preheat the oven to 200 C and line a 23 cm pie dish with biscuit or shortcrust pastry. Prick the bottom all over with a fork and bake blind at 120 C until golden. Set aside to cool.
In a small saucepan over brisk heat, melt together, stirring, 2 tablespoons brown sugar, 1 tablespoon butter and half a tablespoon water. When it comes to the boil, let it seethe for a minute, then stir in 50 g of chopped roasted macadamia nuts, and spread the mixture over the bottom of the pie shell.
In a small container, dissolve 2 tablespoons of cornflour in 2 tablespoons of water. Set aside. In a bowl, beat 3 eggs lightly. In a saucepan, over a low heat, melt together, stirring, 300 mL cream, 50 g of dark chocolate and 225 g of brown sugar.
When the mixture is homogeneous, add the cornflour and simmer gently for a minute, stirring. Set aside to cool. When cool, add the eggs to the mixture, stand the saucepan over simmering water and stir continuously until the mixture thickens. It must not come to the boil. Remove from the heat and stir in a few drops of vanilla essence, 1 tablespoon rum and 50 g butter in small pieces.
Pour the mixture into the pastry shell, cool and refrigerate.
The tart can be decorated with shaved chocolate, cream and finely chopped macadamias.
© 1993 Sydney Morning Herald