Macadamia nuts with black olives

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

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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
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
First published in 2015
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Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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