Macadamia Nut Milk Recipes

MACADAMIA NUT CRUSTED MAHI MAHI

Macadamia Nut Crusted Mahi Mahi image

Provided by Alton Brown

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

Steps:

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
Remove from the oven and allow to stand 10 minutes before serving.

ALMOND AND MACADAMIA NUT MILK

Almond and Macadamia Nut Milk image

Provided by Oliver Strand

Categories non-alcoholic drinks

Time 20m

Yield 1 quart

Number Of Ingredients 4

Ingredients

1 generous cup/150 grams blanched almonds
1/2 cup/50 grams macadamia nuts
1/3 cup/40 grams pitted dates
1 liter filtered water

Steps:

Combine almonds, macadamia nuts and dates in a large lidded plastic container. Add filtered water, cover, and let soak overnight at room temperature, at least 12 hours.
Using a blender set to the highest speed, process mixture for 3 to 4 minutes or until finely puréed. Strain the mixture through a nut bag or jelly bag into a bowl, squeezing hard until only solids remain. (Or set a fine mesh sieve over a bowl and line with two layers of cheesecloth. Use a spatula to force the mixture through the lined sieve, then repeat the process using fresh cheesecloth.) The nut milk should be silky and creamy, not gritty. Milk will keep in the refrigerator for up to five days. Shake before using.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 4 milligrams, Sugar 3 grams, TransFat 0 grams

MACADAMIA NUT WAFFLES

Macadamia Nut Waffles image

Recipe courtesy Driscoll's for Guests a Historical Inn in the US. I'm posting under Australia for ZWT5 since macadamia nuts originated in Australia.

Provided by cookiedog

Categories Breakfast

Time 35m

Yield 4-6 waffles

Number Of Ingredients 9

Ingredients

1 3/4 cups cake flour
2 teaspoons baking powder
1 1/2 teaspoons salt
3 egg yolks
1 cup milk
1 teaspoon vanilla extract
5 tablespoons unsalted butter, melted
3 egg whites
5 ounces macadamia nuts, finely chopped

Steps:

Combine the cake flour, baking powder and salt. Add the egg yolks and milk; beat with an electric mixer until smooth. Blend in the vanilla. Pour in the butter, mixing well. In a separate bowl, beat the egg whites until stiff and fold gently into the batter. Add the nuts. Bake in a hot waffle iron.

Nutrition Facts : Calories 707, Fat 48.7, SaturatedFat 16.2, Cholesterol 188.3, Sodium 1135.2, Carbohydrate 56.1, Fiber 4.2, Sugar 2.3, Protein 14.6

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