Prep/cook: 40 minutes
Serves: 4 as an entrée
400g macadamia nuts (from Bornholm)
250ml ltered water
1 teaspoon lemon myrtle oil (from the Bushfood Factory)
1 small youlk or white radish (from the Great Southern)
500ml grape seed or vegetable oil for frying
2 bunches sea celery (or parsley)
4 teaspoon lemon myrtle emulsion (see base recipes)
- Pre heat oven to 180oC.
- Chop 50g of the macadamia nuts and roast in the oven at 180c for 6-8 minutes or until just golden brown. Set aside.
- In a food processor, pulse 200g of the macadamia nuts until they’re the consistency of couscous. Don’t over puree or the nuts will turn to a paste. Set aside.
- Using a jug blender, process 120g of the macadamia nuts with the water for two minutes to form a macadamia nut milk.
- Strain macadamia nut milk through a muslin cloth or ne co ee lter into a bowl or pot. Add the lemon myrtle oil. Set aside.
- On a mandolin, carefully shave the remaining macadamia nuts into paper thin slices. Set aside.
- Shave youlk into paper thin slices on a mandolin and set aside.
- In a medium pot, heat oil to 200c.
- Pick sea celery into 10 cm long stalks and fry. (Remember to stand back or cover the pot – oil will spit when sea celery goes into the pot because of the water content). Once it has stopped bubbling, remove from oil and place on paper towel to drain.
- To serve, place one teaspoon of lemon myrtle emulsion onto each plate. Cover with a quarter of the macadamia nut couscous. Add one tablespoon of roasted macadamia nuts. Now add the shaved youlk and shaved macadamia nuts. Place sea celery stalks on top. Finish with 2 tablespoon of the macadamia nut milk.