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Macadamia Recipes

Avocado Macadamia Dip

• 1 avocado stoned and skinned
• S cup chopped roasted macadamia nuts
• 2 Tbsp lemon juice
• Salt, pepper
• ½ cup sour cream
• 2 Tbsp Thai sweet chilli sauce

Mash avocado, lemon juice and sour cream with a fork. Add chilli sauce, salt and pepper to taste. Mix in Macadamia nuts. Chill until ready to be served. Garnish with chilli flakes.

Macadamia Scallop Pate

• 1 tsp butter
• 1 tsp mac oil
• 1 small red onion finely diced
• 1 small clove garlic chopped
• 150g scallops
• ¼ cup brandy
• 150g macadamia nuts or 50/50 butter and nuts
• 150g cream cheese
• Lemon zest – 1 lemon and juice from ½ lemon
• Salt and lemon pepper

Heat butter and oil in a pan and sauté onion and garlic until soft, but not coloured. Add scallops and brandy. Only sear. Cool. Place macadamia nuts and butter, cream cheese and scallop mixture with herbs in a food processor and blend to desired consistency. Chunky or smooth. Season to taste. Serve chilled. NB. This recipe makes 700g; 7 x 100g pottles. Click here for printable version.

Macadamia Crumbed Scallops

1. Drain excess liquid from scallops.
2. Place scallops in Cathedral Cove Macadamia Lemon or Chilli Crumb in a small plastic bag.
3. Heat a thin layer of oil in a pan.
4. Place scallops in the oil and sear for a minute or so on either side.
5. Remove scallops and place on a serving plate or dish.
6. Deglaze pan by adding 100 ml of TAA KAWA BEER. Heat until sauce begins to bubble on the surface.
7. Pour the sauce over scallops and garnish with a side salad. Serve immediately