Tag: macadamia

Carrot cream recipe with wild herbs and macadamia nuts – Italian Cuisine

A tip from chef Carlo Cracco "the cream could be spiced up with a few drops of Traditional Balsamic Vinegar of Modena, which gives a little acidity, but gentle"

Ingredients

500 g clean carrots
120 g clean mixed leaves (curly endive, rocket, soncino, catalonia)
100 g peeled potatoes
60 g macadamia nuts
30 g butter
30 g shallot
2 carrots in ribbons to decorate
garlic
vegetable broth

Duration:

Level: Easy

Doses: 4 people

For the recipe of carrot cream with wild herbs and macadamia nuts, Cut carrots and potatoes into pieces of the same size.
Heat in a saucepan the sliced shallot with the butter and 1 clove of garlic with the peel.
United carrots and potatoes, brown for 5 minutes, then add about 900 g of hot broth and cook over medium heat for about 20 minutes.
Eliminate finally the garlic and blend until a smooth and velvety cream is obtained.
Serve it completing the dishes with leaves, carrot ribbons and macadamia nuts.

Recipe Shrimp salad with macadamia nut and lime cream – Italian Cuisine

Ingredients

240 g boiled chickpeas
140 g corn seed oil
100 g macadamia nuts
12 prawn tails
2 limes
chopped parsley
soncino
salt
extra virgin olive oil

Duration: 25 min

Level: Easy

Dose: 4 people

Gather in the glass of a powerful blender 1 tablespoon of chopped parsley, macadamia nuts, 30 g of lime juice, 70 g of water and corn seed oil. Blend until smooth and thick. Season with salt at the end.
Shelled the shrimp tails, blanch them for 20 seconds in salted water. Drain and dry them lightly with kitchen paper.
distributed the cream of macadamia nuts on the plates, add a few leaves of soncino and a few tablespoons of chickpeas, seasoned with olive oil and salt, take the shrimp tails and complete with grated lime zest.

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Recipe Mackerel, zucchini and macadamia mayonnaise – Italian Cuisine

Ingredients

4 pcs fillets of mackerel
75 g seed oil
50 g milk
25 g shelled macadamia nuts
4 pcs small zucchini
4 pcs strawberries
fresh marjoram
extra virgin olive oil
salt

Duration: 20 min

Level: Easy

Dose: 2 people

For the recipe of mackerel, zucchini and macadamia mayonnaise, blend with the immersion mixer
milk with macadamia nuts and some marjoram leaves. Then add the seed oil flush, continuing to blend, until you get a mayonnaise. Peel the zucchini and cut them in half lengthwise. Then, with a potato peeler or a very sharp knife, reduce them to very thin strips. Cut the strawberries into slices. Check that the mackerel fillets are without thorns, then grease them on both sides with a drizzle of extra virgin olive oil. Bring two fingers of water to a boil in a saucepan with a basket (the water must remain below). At the boil, lay the fillets in the basket, cover with the lid and cook for 2-3 minutes. Serve with the courgettes and strawberries, season with a drizzle of oil and salt and complete with mayonnaise, marjoram leaves and, to taste, with some chopped macadamia nut.