Move over coconut oil, macadamia nut oil is the latest must-have kitchen essential. Not only is it delicately flavoured and versatile, it has up to eight times less saturated fat than coconut and other cooking oils, making it a healthy choice for everyday use. We have your weekend dinners covered with Shakshuka, roast lamb and a chocolatey snack using this wonder ingredient…
2 tbsp macadamia nut oil
4 shallots, thinly sliced
2 garlic cloves, finely chopped
2 red bell peppers, thinly sliced
A handful of cherry tomatoes, halved
2 tbsp harissa paste
2 tbsp tomato puree
1 tsp cumin
1 tsp paprika
6 very ripe large tomatoes, chopped
Salt and pepper
4 medium eggs
Basil, chopped (optional)
*Heat the macadamia nut oil in frying pan, add the shallots and garlic and fry until soft.
*Add the peppers, cherry tomatoes, harissa, tomato puree, cumin and paprika, and cook for about 20 minutes until the peppers soften.
*Add the chopped tomatoes and cook for a further 10 minutes, until a thick sauce is reached.
*Season to taste.
*Make 4 little dips in the sauce, and gently break the eggs into each well.
*Place a lid on top of the pan, and simmer gently until the egg whites are cooked but the yolks are still runny.
*Once the eggs are cooked, garnish as you wish and then serve.
1 head garlic, each clove peeled and finely chopped
2 sprigs rosemary, leaves only, chopped
5 sprigs thyme, leaves only
Macadamia nut oil
Salt and pepper
300ml white wine
Any vegetables you like – we used purple sprouting broccoli, radishes and baby carrots
*Preheat the oven to 120 degrees celsius.
*Heat a few glugs of macadamia nut oil in a large frying pan, and brown the seasoned lamb on all sides.
*Place the lamb, fat side up, into a roasting tin and make a few shallow slashes over the surface.
*Rub the garlic, rosemary, thyme all over the lamb with another glug of macadamia nut oil .
*Add the white wine and stock to the tin, as well as another few sprigs of rosemary and thyme if you wish. Cover tightly with tin foil and place in the oven to roast for 5 hours, turning twice.
*You know when the lamb is done when it is falling off the bone, you shouldn’t need a knife to cut it at all. When it is done, strain the juices into a small saucepan.
*Increase the temperature of the oven to 220 degrees celsius. Add the vegetables to the base of the tin, drizzle with a bit more macadamia nut oil and season lightly with salt and pepper. Also drizzle a tablespoon of the juices over the top of the lamb.
*Return the tin to the oven to roast for 15 minutes, to crisp the lamb and cook the vegetables.
*For the gravy, blot away the layer of oil from the top of the small saucepan. Bring to the boil and reduce the gravy by 1/4 until it is think and flavoursome. Season to taste.
*Serve the lamb in the tin, with the gravy in a small jug to the side.
Raw Vegan Brownie
850g Loose medjool dates
90g cacao powder
10g vanilla extract
85g cacao powder
85g maple syrup (or agave)
30g macadamia nut oil
3g vanilla extract
*Grease the tin (Use an 8” brownie tin)
*Combine the base ingredients in a blender….it will do all the work for you.
*Take out of the processor and push into the tin. Pop into the freezer for at least 10 minutes before making the topping.
*Gently warm the topping ingredients together in a sauce pan and then put on top of the base and put it back in the freezer for at least 3 hours.
*Store in the freezer and cut to serve in 1” squares.
If you like your brownies SUPER chocolatey, add half the batter to the tin first, then break up a bar of vegan chocolate and arrange the squares in a grid pattern based on where you plan to cut the brownie squares. Follow this with the rest of the batter on top. When you bite in there will be a delicious pocket of melted chocolate in each little brownie.