Recipes

Extra Rich Chocolate & Pecan Mousse

• 125g dark chocolate
• 30g unsalted butter
• 2 tbs. strong black coffee
• 2 egg yolks
• 2/3 cup pecan nuts finely chopped
• 2 egg whites
• pecan nut halves, for decorating

Break the chocolate into squared and place in a china or glass basin with the butter and the black coffee. Stand the basin over a saucepan of gently simmering water and stir occasionally until the chocolate is melted and smooth. Remove from the heat and leave to cool slightly. Add the egg yolks one at a time, stirring well. Stir through the pecan nuts.

Beat the egg whites until they are quite stiff. Fold them into the chocolate one third at a time. This must be done quite gently. Spoon immediately into the containers and refrigerate until you wish to serve them. They should be chilled for at least 5 hours. Decorate with a pecan nut halves.

Macadamia Biscuits

• 125g butter
• 1 tbs. golden syrup
• 1 cup self raising flour
• 1/2 cup sugar
• 1 cup coconut
• 1 cup sultanas
• 1 cup macadamia pieces

Melt butter and golden syrup together and add remaining ingredients. Cook in moderate oven for approximately 15 minutes.

Hazelnut Stuffed Pork Chops

• 1/2 cup chopped hazelnuts
• 1/2 cup chopped celery
• 1 tbs. chopped onion
• 1 tbs. chopped green pepper
• 2 tbs. butter
• 1 cup day-old bread crumbs
• salt & pepper
• 2 tbs. raisins
• 1 tsp grated orange rind
• 1cup diced orange
• 1/2 cup orange juice
• 4 pork chops with pocket
• dash ginger and nutmeg

Sauté hazelnuts, celery, onion and green pepper in butter. Add all ingredients except orange juice, toss lightly. Stuff into chop pockets, secure with toothpicks. Brown chops on both sides, place in casserole, add orange juice. Bake until tender in moderate oven 180°C about 1 hour, uncover, bake for 15 minutes. Remove chops to serving platter. Skim off excess fat from pan juice, serve juices over chops.

Macadamia Shortcake

• 175g flour
• 100g butter
• 100g castor sugar
• 100g grated macadamias (use a mouli cheese grater)
• pinch of salt

Mix butter, sugar, ground macadamias and salt (do not cream). Then mix in flour a little at a time. Pack mixture in a shallow greased time. Spread egg yolk on top. Bake slowly at 180°C for 20 to 30 minutes.

Hazelnut Mousse

• 125g (4oz.) ground hazelnuts
• 90 g (3oz.) dark chocolate
• 3 eggs, separated
• 1 1/4 tbs. brandy
• 2 tbs sugar

Melt chocolate in double boiler over hot water. Remove from heat, quickly stir in combined beaten egg yolk and 3 tbs of cream. Add brandy, mix well. Return chocolate mixture to simmering water, stir until chocolate mixture begins to thicken. Remove from heat, stir until mixture cools slightly.

Beat egg whites until soft peaks form. In separate bowl beat remaining cream and sugar until soft peaks form. Lightly fold cream, egg whites, vanilla and ground hazelnuts into chocolate mixture. Pour into serving dishes. Refrigerate several hours until set. Top with extra whipped cream. Serves 6

Macadamia Ginger Cake

• 2 cups flour
• 2 cups brown sugar
• 2 tsp baking powder
• 100g butter

Crumble all the above well. Then add:

• 1 tsp of soda dissolved in 1 cup of milk
• 1 beaten egg
• 1 tsp powdered ginger

Fix into greased tin. Top with macadamia pieces. Bake in moderate oven for 1 hour. Stand for 5 minutes before turning out.