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Cured beef and salted coriander macadamia trail mix

Cured beef and salted coriander macadamia trail mix

There is cured beef and there is cured beef. If you are lucky, you will have a local supplier that creates a naturally preserved product – a quick online search can help you find one. The macadamias in this mix, flavoured with salt and crushed coriander are a match made in heaven for cured beef, making this trail mix the perfect on-the-go snack.

INGREDIENTS

1 teaspoon coriander seeds

1 teaspoon salt

1 cup macadamias

1 cup good quality cured meat such as Biltong or beef jerky

METHOD
Heat a large heavy-based pan over high heat. Add coriander seeds and cook for 2-3 minutes, until the seeds are aromatic and start to pop a little. Remove from heat and place in a mortar and pestle. Add salt and crush the mixture until it is fine - you could also do this in a small blender.

Preheat oven to 180°C. Place macadamias on a baking tray and roast for 10 minutes, until golden. Place in a bowl and while still warm, stir through the coriander and salt mixture. Cool completely before combining with the cured meat.

Note: it is recommended that Biltong-style cured meat be eaten within 3 hours of being out of the refrigerator.
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