Roasted Salted Macadamias

August

This month's selection is the Macadamia nut. Macadamias originated from two species of large, subtropical Australian evergreen trees.As hard as it is to believe, the macadamia tree was first grown only for ornamental purposes. Thankfully, the buttery-rich, slightly sweet nature of the tree's nut was eventually discovered.

Hawaii's commercial plantations, first planted in 1921, remain the principle producers of macadamia nuts. Additional exporters include Australia, Brazil, Costa Rica, Guatemala, and Venezuela. If cared for properly, the Macadamia tree are able to produce nuts for over 200 years.

Our Macadamia nuts are dry roasted and salted, providing a healthier snack treat with lower fat and a fuller taste. This month's recipe is Hawaiian Chicken Salad, a delicious island treat. And of course, our dry roasted, salted Macadamias are great in any oriental stir-fry dish or right out of the bag.

Macadamia Salted Halibut

  • 2 Halibut fillets 6-oz each
  • 1-2 eggs, beaten
  • ½ cup flour
  • ½ cup Macadamia nuts, crushed
  • ½ cup breadcrumbs

Sauce

  • 2 ounces Dark Rum
  • 2 ounces vegetable stock
  • 2 ounces orange juice/li>
  • 1½-2 Tablespoons honey
  • 1 ounce butter
  • 2 Tablespoons raisins
  • 1 Tablespoon fresh chopped chives

Mix bread crumbs and macadamia nuts together. Dip halibut in flour, then in beaten eggs and finally in breadcrumb-nut mixture. Sauté in melted butter until brown on both sides - about 2 minutes. Bake in pie pan in 350° oven for about 6 minutes. Sauce: Deglaze small sauté pan with rum, add stock, orange juice and honey. Reduce by 3/4, remove from heat. Add raisins and wisk in butter. Ladle sauce over fish and garnish with chives.

Hawaiian Chicken Salad

  • 1 1/2 pounds boneless smoked chicken breasts
  • 1 1/2 cups thinly sliced celery
  • 1 medium pineapple, peeled, cored and cut into bite-size pieces
  • 1 1/2 teaspoons Dijon mustard
  • 2 2/3 cup mayonnaise
  • tablespoons raspberry vinegar
  • 1 cup coarsely chopped roasted and salted Macadamia nutscelery leaves for garnish
  • salt and pepper to taste

Grill whole chicken breasts and dice into 1/2-inch pieces*. In a mixing bowl, combine remaining ingredients except for the macadamia nuts and celery leaves. Toss with ingredients in larger bowl and refrigerate until serving time. Serve salad on a bed of fresh greens (green or red leaf lettuce) and garnish with nuts and celery leaves.

* You can also dice uncooked chicken into 1/2-inch pieces and stir-fry.

Nutrition Facts

Serving Size 1/4 cup (31g)

Amount per Serving

Calories:

240 Calories from Fat 220

 

 

% Daily Value*

Total Fat 24g

37%

Saturated Fat 4g

21%

Cholestorol 0mg

0%

Sodium 70mg

3%

Total Carbohydrate 3g

1%

Dietary Fiber 2g

8%

Sugars 1g

Protein 2g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 2%

*Percent Daily Values are based on a 2,000
calorie diet. Your daily values may be higher
or lower depending on your calorien eeds:

Calories

2,000

2,500

Total Fat

Less than

65g

80g

Saturated Fat

Less than

20g

25g

Cholestorol

Less than

300mg

300mg

Sodium

Less than

2,400mg

2,400mg

Total Carbohydrate

 

300g

375g

Dietary Fiber

 

25g

30g

Calories per gram:

Fat 9

Carbohydrates 4

Protein 4
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