Cooking with Macadamia Oil
With so many oils on the market, it is easy to stick to what we know however sometimes it is exciting to experiment with different types. It also makes a nice change and as Mokhado states “say goodbye to oil being the mundane ingredient at the back of your cupboard”.
I received some Macadamia Oil from Mokhado and here are a couple of recipes I tried out. Mokhado produce cold pressed extra virgin oils using the finest quality ingredients sourced from local farms in Limpopo and South Africa. They all are Great Taste Award Winning oils.
Coconut and Date Bites (9 pieces)
- 140 grams seedless dates
- 20 grams chopped nuts (any you like)
- 1/2 tsp bicarbonate of soda
- 125 ml boiling water
- 1 egg
- 40ml Mokhado macadamia oil
- 50g sifted coconut flour
- 1.5 tsp baking powder
- 60 grams milk
- Dark chocolate drops for decoration
- Put the dates in a small pan and add in the baking soda and water. After about 10 minutes give it all a good mash with a fork.
- In a separate bowl whisk the egg and the oil together in a bowl, then add in the mashed dates. Add in the flour, chopped nuts and baking powder and combine the ingredients.
- The mixture will have a gooey consistency. Grease and line a 15cm cake tin.
- Put it into the prepared pan and pat flat. Add a chocolate drop for each bite.
- Bake for 35-45 minutes in a preheated oven (160 degrees Celsius).
The bites are soft when they first come out of the oven and need to be left to cool before cutting them. They are perfect for that quick sugar fix. The nuts just give them a good bite.
Cashew Turmeric dressing (large jar)
For a slightly tangy but delicious dressing, I managed to adapt a recipe I found online (Brookfarm) It is a bright yellow dressing and can be used to bring out the colour in dishes.
I have had this dressing on salads and on fish. The cashew nuts give it a slightly thicker creamy consistency and texture which makes it versatile to use.
- 1/2 cup cashew nuts
- 1 lime
- 3/4 cup Mokhado macadamia oil
- 1 tablespoon maple syrup
- 1 tablespoon cider vinegar (optional)
- 1 clove garlic
- 1 piece ginger
- 1 teaspoon ground turmeric
- Pinch salt
- Soak the cashew nuts in water for about an hour.
- Drain them and then add the lime juice, oil, maple syrup, cider vinegar, peeled garlic & ginger, turmeric and salt into a blender.
- Blitz to form a paste. If it is too thick then you can add in a tad bit of water. If you prefer it slightly sweeter add in more maple syrup or more tangier add some cider vinegar.
Mokhado also produce the finest Avocado & Apricot Kernel oils too.
[AD Gifted]: The Mokhado Macadamia Oil was gifted to me however all reviews & recipes are my own