...macadamia recipes...

Rabbit and Macadamia Terrine

Ingredients:	UOM	Quantity
rabbit meat	gm	500
pork mince	gm	500
butter	gm	15
oil	gm	15
onion	gm	115
garlic	cloves	2
streaky bacon	gm	50
herbs de provence	tsp	5
fennel seeds, toasted	tsp	1
brandy	Tbsp	2
breadcrumbs-dried	gm	0.5
cream	cup	0.75
eggs	each	2
natural macadamias	cup	1
salt/pepper	tsp	2

Instructions:

Cut venison meat into chunks and grind coarsely. Put all ingredients into a large bowl and mix together, thoroughly. Place into terrine in the mould and bake until an internal temp of 70 degrees in reached.

160 degrees for 1 to 1 1/2hrs

Makes 12 portions.

NB: Venison can be substituted for rabbit meat

Salmon Skewers

ingredients	UOM	Quantity
salmon fillets	kg	2
sour cream	cup	0.67
fresh dill	Tbsp	1
lemon juice	Tbsp	1
roasted macadamia slices - fine grade	tsp	2

Instructions

Remove any skin or bone from fillet. Cut into 40off 3cm squares. Cut slit through each piece of salmon. Skewer each piece onto skewer. Cook in bathes on barbeque. Combine remaining ingredients in bowl.

Salmon Tartare

Ingredients	UOM	Quantity
lemon juice	Tbsp	2
horseradish	tsp	2
capers	Tbsp	1
fresh chives	Tbsp	2
sashimi salmon	gm	250
red onion	gm	100
crème fraiche	gm	65
fresh dill	bunch	1
roasted macadamia slithers	Tbsp	3
mini toast	each	40

Instructions

Combine juice, horseradish, capers (chopped finely) and chives (finely chopped) in a bowl. Add salmon and onion (finely diced). Toss gently to combine with roasted macadamia slithers. Divide salmon among mini toasts. Top each with crème fraiche and a dill sprig.

Makes 40 portions

Camembert Filo Parcels

Ingredients	UOM	Quantity
filo pastry	packet	1
butter	gm	500
macadamia spread	gm	200
camembert	wheel	1

Instructions:

Melt butter, brush each sheet of filo with butter and layer three sheets thick. Cut each sheet into four even strips length ways. Place camembert wedge and macadamia spread on each strip. Fold into triangles.

Makes approximately 50 portions.

Grilled Scallops

Ingredients	UOM	Quantity
scallops, roe removed	each	24
carrots	each	1
celery	stick	1
capsicum	each	1
coriander	bunch	1
asian vegetables	bunch	1
macadamia spread	gm	200

Instructions

Cut vegetables into julienne. Lightly stir fry vegetables in butter. Pan fry scallops, neatly place vegetables into smiley spoons. Place one scallop on top of each and add a tsp of macadamia spread, sprinkle with finely chopped coriander.

Makes 24 portions.

Sushi

Ingredients	UOM	Quantity
toasted seaweed	sheet	2
sushi rice, prepared	cup	2
red pepper mix	tsp	2
roasted macadamia slices -fine grade	tsp	2
sesame seeds, black	tsp	2
wasabi paste	Tbsp	1.5
avocado	each	1
egg omelette	each	1
soy sauce	cup	0.25

Instructions

Cut seaweed sheet in half length ways. Place one half sheet of the seaweed on bamboo mat. Push 1.2 cup rice evenly over seaweed. Sprinkle the pepper mix, sesame seeds and macadamia slices over rice. Cover with plastic wrap (so seaweed faces up) and turn over. Dab wasabi sauce across the centre of seaweed. Place thinly sliced omelette and avocado across the top of the seaweed. Roll. Cut each roll into eight.

Makes 32 portions.

Thai Macadamia Prawns

Ingredients	UOM	Quantity
prawns, uncooked	each	24
flour, plain	cup	0.25
eggs	each	2
macadamia slices - fine grade	cup	1.5
sweet chili sauce	cup	0.5
coriander	bunch	1
water	Tbsp	2
skewer sticks	stick	24

Instructions

Shell and de-vein prawns and skewer. Coat prawns in flour and dip into beaten egg. Coat with macadamia slices and bake on oven tray for about 15mins. Combine remaining ingredients in bowl.

Makes 24 portions.

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