If you love a little crunch on your food, this Macadamia Sprinkles will turn any meal from ordinary to extraordinarily delicious. You can add it to salads, fish, even on your dessert.
Makes 11⁄2 cups
Salads, meats, fish, avocadoes on toast...these sprinkle blends really do work with just about everything. Let your imagination go wild!
Rosemary and garlic sprinkles
Ingredients
4 sprigs fresh rosemary, leaves only
4 cloves garlic, finely chopped
2 teaspoons salt flakes
1 teaspoon fennel seeds
1⁄2 cup raw macadamias, coarsely chopped
2 teaspoons macadamia oil
Method
Preheat oven to 180°C. Place all ingredients in a bowl and stir to coat with the oil. Spread over a baking tray and cook for 10-15 minutes until the macadamias are golden, shaking occasionally to redistribute the mixture. Allow to cool completely on the tray before transferring to an airtight container.
Soy and fresh ginger sprinkles
Ingredients
1 cup raw macadamias, coarsely chopped
5cm piece ginger, peeled, grated
2 teaspoons macadamia oil
1 tablespoon soy sauce
1⁄4 cup pumpkin seeds
1⁄4 cup sunflower seeds
1 tablespoon sesame seeds
1 teaspoon Szechuan or pink peppercorns, crushed
Method
Preheat oven to 180°C. Combine all ingredients in a bowl and toss to coat with the oil and soy sauce. Spread over a baking tray and cook for 10-15 minutes until the macadamias are golden, shaking occasionally to redistribute the mixture. Allow to cool completely on the tray before transferring to an airtight container.
Dry roasted kale, garlic and chilli sprinkles
Ingredients
4-5 kale leaves (flat or curly)
2 teaspoons macadamia oil plus 1 tablespoon extra
1⁄2 teaspoon salt
4 cloves garlic, chopped
2 red chillies, chopped (leaving seeds if you prefer a hotter mix)
zest of 1 lemon, finely grated
1⁄2 cup raw macadamias, coarsely chopped
Method
Preheat oven to 180°C. Remove stalks from the kale leaves and tear into 5-6cm pieces. Place in a bowl and pour over 2 teaspoons of oil and salt. Using your hands, toss to coat the torn leaves. Place on a baking tray and bake for 5-10 minutes, watching very closely until the leaves are crisp. Be careful not to burn them but do. Remove from the baking tray and set aside in a bowl.
Place the remaining ingredients in a bowl and toss to coat with the extra oil. Spread over a baking tray and cook for 10-15 minutes until the macadamias are golden, shaking occasionally to redistribute the mixture. Allow to cool completely on the tray.
Add the mixture to the kale leaves. Use your hands to crush the kale leaves together with the mixture until well combined.
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