Macadamia nuts with black olives
Item 1 of 1
Nibbles get a new lease of life in this macadamia canapé recipe. The nuts are deep fried and served with a summery mix of tomatoes, olives and chives
First published in 2015
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Ingredients
Metric
Imperial
- 110g of white macadamia nuts
- plain flour for dusting
- 1 egg, beaten
- 50g of Panko breadcrumbs (1)
- 110g of Provençal black olives, pitted
- 2 tomatoes, peeled, deseeded and diced
- 1 handful of chives, chopped
- salt
SAVE RECIPE
Equipment
- Deep-fryer
Method
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 (1)
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
- 1 handful of chives
4
Cook the nuts in the fryer for 2-3 minutes until golden. Drain on kitchen towel and season with salt
5
Place a small amount of the chopped olive mix onto spoons, top with a nut and serve
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