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Macadamia nuts with black olives

Macadamia nuts with black olives

Macadamia nuts with black olives

PT20M

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1
Dust the macadamia nuts in the flour, then coat the nuts in the beaten egg and drain
  • 110g of white macadamia nuts
  • plain flour for dusting
  • 1 egg, beaten
2
Coat the egg-covered nuts in the breadcrumbs and store in the fridge until ready to be cooked
  • 50g of Panko breadcrumbs
3
Roughly chop the olives into small pieces and mix with the chopped tomatoes and chives
  • 110g of Provençal black olives, pitted
  • 2 tomatoes, peeled, deseeded and diced
  • 2 2/3 handfuls of chives
4
Cook the nuts in the fryer for 2-3 minutes until golden. Drain on kitchen towel and season with salt
  • salt
5
Place a small amount of the chopped olive mix onto spoons, top with a nut and serve

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