These festive tapas style share plates are made all the more lively with the addition of delicious roasted macadamia nuts. This collection of recipes includes; Stuffed green olives with capsicum and macadamias, Macadamia mojo sauce, Garlic prawns or calamari with fried parsley, macadamia and lemon zest topping, Potatoes bravas with salted rosemary macadamias and White anchovies with macadamias.
Ingredients
Stuffed green olives with capsicum and macadamias
- 1 roasted red capsicum peeled and deseeded
- ¼ cup roasted macadamia pieces
- 18 large green olives pitted
Macadamia mojo sauce
- 2 cups loosely packed coriander leaves
- 2 cups loosely packed parsley leaves
- 2 tbsp lime juice
- ¼ cup macadamia oil
- 1 medium green chilli chopped
- ⅓ cup macadamias
- ½ tsp salt
Garlic prawns or calamari with fried parsley, macadamia and lemon zest topping
- 8 large green prawns, peeled and deveined OR 3 cleaned calamari tubes, cut into 1 cm thick rings
- 1 tbsp olive oil
- 30 g butter
- ⅓ cup macadamias whole or halves
- 4 cloves garlic crushed
- 1 tbsp lemon juice
- ½ cup oil for deep frying GMO Canola or sunflower work well
- 1 cup parsley leaves not wet
- Grated zest of 1 lemon
- ½ cup macadamia pieces roasted
Potatoes bravas with salted rosemary macadamias
- 2 tbsp olive oil plus 2 tsp extra
- 1 kg baby potatoes parboiled and halved
- 1 1 red onion finely sliced
- 3 cloves garlic crushed
- 1 tsp sweet smoked paprika
- 1 tbsp sherry vinegar
- 400 g whole tomatoes tin
- 2-3 sprigs fresh oregano optional
- 1 tsp salt or to taste
Salted rosemary macadamias
- ¾ cup macadamia pieces
- 1 tsp macadamia oil
- 2 tbsp finely chopped rosemary
- ½ tsp salt flakes or to taste
Instructions
Stuffed green olives with capsicum and macadamias
- Cut the capsicum flesh into 3cm x 1 cm strips. Using a chopstick, gently stuff each green olive with a piece of capsicum and one or two quarter sized pieces of macadamia. Serve immediately or within one day of making them.
Macadamia mojo sauce
- Place all the ingredients into a food processor and process until the mixture is a coarsely textured sauce. Add more salt or lime juice to taste. Serve with prawns, calamari, sourdough or any vegetables or meat of choice.
Garlic prawns or calamari with fried parsley, macadamia and lemon zest topping
- For the prawns or calamari, heat the oil and butter in a frying pan over medium heat. Increase heat to medium high and add the prawns or calamari, macadamias and garlic. Cook, stirring and tossing, for 2-3 minutes until the prawns are cooked and the smell is amazing. Toss over the lemon juice, season with salt and pepper and sprinkle with the fried parsley, macadamia and lemon zest topping.
- For the fried parsley, macadamia and lemon zest topping, heat the oil in a wok. Gently add the parsley leaves and lemon zest and cook for 30-45 seconds, watching carefully so it doesn’t burn, or until crisp. Remove with a slotted spoon and drain on paper towel. Combine with the roasted macadamias and serve immediately sprinkled over the garlic prawns or calamari.
Potatoes bravas with salted rosemary macadamias
- For the potatoes bravas, preheat the oven to 180°C. Drizzle the 2 tablespoons of olive oil over a baking tray and spread the potatoes in a single layer. Toss the potatoes a little to cover evenly with the oil. Cook for 40-45 minutes, until crisp and golden.
- Meanwhile, heat the extra 2 teaspoons of oil in a large frying pan and add the onions and garlic. Fry over a medium heat for 7 minutes, stirring occasionally until soft and slightly golden. Add the paprika and stir to combine.
- Add the sherry vinegar, tomatoes, oregano and salt and cook at a steady simmer for 20 minutes, stirring occasionally.
- When the potatoes are cooked, stir them through the bravas sauce mixture and serve immediately, sprinkled with the rosemary macadamias.
- For the rosemary macadamias, preheat the oven to 180°C. Spread the macadamias over a tray and pour over the oil. Sprinkle with the rosemary and salt and then toss to combine so that the macadamias are evenly covered with oil, rosemary and salt. Bake for 7-12 minutes, depending on the size of the macadamias, until they are golden.
- Allow to cool. Serve with the potatoes bravas or store in a jar or airtight container.
Notes
White anchovies with macadamias
Serve a plate of white anchovies sprinkled with crushed roasted macadamias and wedges of lemon.
