Macadamia Nut Butter Sauce For Chicken Or Fish Recipes

Steps:

• Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside.
• . Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 minute Slowly pour in milk and cream, constantly whisking the whole time.
• Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice.
• Pour sauce into a serving dish. Serve warm and sprinkle the Macadamia nuts on top of each serving, if desired.

Steps:

• Season fish with peppercorns and salt. Mix egg yolk, 2 tablespoons clarified butter and juice of 1/4 lemon together. Brush yolk mixture onto fish and press nuts into each side. Place 2 tablespoons clarified butter in frypan. When hot add fish and fry 3 minutes each side, add heated sherry and set alight. Add chopped parsley stalks. Place fish on serving dish. Add 1 tablespoon butter and extra lemon juice to frypan, pour sauce over the fish.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
• Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
• Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
• Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

Steps:

• Heat the olive oil in a pan over medium heat.
• Add the fish fillets and cook 2- 3 minuts each side( cooking time depends on the thickness of the fillets). Transfer to a warmed plate and cover with foil to keep warm.
• Reduce heat to medium low. Add the butter and chopped macadamias. Cook, stirring, for about a minute- until the butter and nuts are light golden brown. Watch carefully as you dont want the butter to burn.
• Remove from the heat. Season with salt and pepper. Stir in the parsley.
• Serve the fish and spoon over the macadamin and butter sauce. Serve with lemon wedges.

Steps:

• In a saucepan, melt butter over medium heat and saute nuts until golden brown.
• Add parsley.

Steps:

• In a bowl, mix together 2 cups flour and water until smooth with the consistency of pancake batter. Mix bread crumbs and macadamia nuts together. Season fillets with salt and pepper. Lightly dust with flour. Dip fillet in batter and roll into the bread crumb/nut mixture. Reserve in the refrigerator until ready to cook.
• Fry fillet in enough oil to coat the bottom of the skillet. Fry until golden brown and turn to cook other side. Cook through until done. Serve with Guava Lime sauce on the side or drizzle on plate before adding chicken.
• In a saucepan, add guava puree, lime juice and white wine. Reduce by half. Add heavy cream and reduce again by half. Whisk in butter a little at a time, stirring constantly over low heat. As soon as all the butter is incorporated, remove from heat and season with salt and pepper. Strain through a fine sieve. Keep sauce warm until needed.

Steps:

• Dissolve salt in water.
• Cream shortening, vanilla and water in a standup mixer.
• Mix the meringue powder into the icing sugar.
• Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
• Whip icing on high for a minute or so until creamy.
• Add the macadamia nut butter and mix on high for another minute or so.

Steps:

• Place the bread crumbs, nuts, salt and pepper in a food processor; cover and pulse until nuts are finely chopped., In a shallow bowl, whisk egg and water. Place flour and nut mixture in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with nut mixture., In a large skillet, heat oil over medium heat; cook fillets for 3-4 minutes on each side or until golden brown., Meanwhile, in a small microwave-safe bowl, combine the brown sugar, soy sauce and ginger. Microwave, uncovered, on high for 30-60 seconds or until sugar is dissolved. Drizzle over fish.

Steps:

• Marinade: Combine ingredients.
• Chicken: Marinate chicken for 1 hour, turning occasionally, then drain.
• Combine nuts and bread crumbs.
• Dredge chicken in flour, dip in beaten eggs then coat with nut mixture and chill for at least 1/2 hour.
• In a heavy skillet, heat oil and butter and sauté chicken over medium heat for 6-8 minutes turning once, adding more oil if necessary.
• Garnish and serve with Mango Chutney.

Steps:

• Simply place the nuts in a heavy-duty food processor and process continually until smooth.
• A 'crunchy' nut butter will typically take about 3 minutes' worth of processing and a smooth nut butter will take 5 minutes' worth of processing.