Macadamias are outstanding for their versatility in the kitchen. We use them in both sweet and savoury dishes for their soft crunch and buttery flavour. However, the delicious texture and flavour of macadamias can also be used to enhance a number of savoury sauce recipes from all over the globe. Why not try these delicious ideas this weekend?
Macadamia bulgolgi sauce
Bulgolgi is a traditional Korean sauce or marinade. It’s typically used with beef but also works well with other meats. Using macadamias in your bulgolgi sauce helps create a thick texture – allowing the sauce to stick to the meat – and smooth flavour.
Our recipe for sticky beef ribs with macadamia bulgolgi sauce is a wonderful weekend feasting dish or one to practice for Father’s Day. Check that your soy sauce doesn’t contain gluten for a gluten and dairy-free feast. You can also adapt this recipe to make it more or less spicy depending on your taste.
Macadamia BBQ sauce
No BBQs were harmed in the making of this vegan BBQ Sauce. Our version can be used as a dip for potato wedges or, of course, BBQ meats. If you’re a chilli fan, don’t hold back from adding as many as you like.
Our recipe for Bao buns with smoky macadamia BBQ sauce is a hit when entertaining or you can simply make a big batch to keep in the fridge. With the added nuttiness of the roasted macadamias, it is a great topping to have on hand.
Macadamia hot sauce
Instead of grabbing a bottle of Sriracha or Tabasco sauce the next time you need something hot, why not bottle up your own macadamia hot sauce? This sauce works well in cold noodle salads, but it will also impress your vegan friends and housemates with its creamy flavour and tangy heat.
The other main ingredient in this sauce, Gochujang, is a fermented hot pepper paste popular in Korean cuisine. Look for it in an Asian grocer if you can’t find it in a regular supermarket. It makes a great base for the macadamias and their bounty of health benefits.
Macadamia romesco sauce
Romesco sauce originated in Catalonia on the north-west coast of Spain, where fishermen made it to be eaten with fish. It pairs tomatoes and peppers with nuts for a deliciously, creamy complement to seafood.
Pine nuts, hazelnuts or almonds are traditional, but in our recipe for romesco sauce the macadamias elevate the creaminess of the sauce even further. They add a sweet and rich quality when combined with the piquant and slightly smoky flavours in this sauce.
Macadamia cocktail sauce
Ah, prawn cocktails. The very mention of them takes us straight back to the 70s! But don’t be put off, our macadamia cocktail sauce is a truly modern recipe. The macadamias thicken the sauce and lend it their delicious, creamy flavour that works perfectly against the tang of lime and the bite of Tabasco. They also ensure this creamy sauce is dairy-free.
Our prawn cocktail recipe can add a modern twist to a retro party or, if you ditch the obligatory glass bowl, you have a simple, light salad for seafood lovers.
Macadamia and chilli sauce
Macadamia and chilli sauce is a great substitute for satay sauce. Blend it well if you want a smooth texture or leave it chunky to enjoy the crunchy texture of the macadamias. You can also hold back on the chilli if you don’t like things too spicy!
If you are making a batch this weekend, you can also whip up some of these beef skewers with macadamia and chilli sauce. An Aussie take on Asian-style satay, they are perfect for easy-but-enjoyable entertaining.
Macadamia goma dare
Traditionally, the Japanese dipping sauce goma dare is made from sesame seeds. But there’s no need to stick with tradition! The Australian Macadamias version combines roasted macadamias with dashi, miso, tamari and ginger in a sauce that goes with almost anything.
It’s a good one to whip on the weekend to use during the week on meat dishes, in poke bowls and salads or with any kind of noodles. You can thin out the sauce with a little water if you need a runnier consistency.
Macadamia tonkatsu sauce
Commercial tonkatsu sauce is often made with oyster sauce. Our completely vegan version is free from all animal products, but still has a delicious complexity. It goes perfectly with ‘Okonomiyaki’ (Japanese cabbage pancakes) as a casual weeknight meal or as part of a banquet. Don’t forget to add roasted macadamias over the top for a hint of textural crunch.
How do you use macadamias in your savoury cooking? Let us know on our Facebook page.
