Lemon Myrtle Infused Macadamia Oil

$12.10$38.50

  • Premium Grade
  • Smooth Buttery Taste
  • Cholesterol & Trans Fat Free
  • First Cold Pressed

Premium grade macadamia oil infused with Australian native Lemon Myrtle.

This oil is produced by delicately infusing our Premium Grade Macadamia Oil with Lemon Myrtle, an Australian bushfood / spice unique to the Northern Rivers area of New South Wales, Australia. The oil retains the macadamia flavour in a delicate balance with the gentle tang of the Lemon Myrtle. It is a perfect accompaniment to seafood, lamb and vegetable dishes.

A superb oil for salad dressings, mayonnaise, pesto and sauces. Drizzle over hot or cold, fish, chicken, lamb, and pasta or vegetable dishes. Use as a marinade prior to cooking to tenderise meat or poultry dishes.

  • 1.25l Can
  • 250ml Bottle
Clear

Product Description

Nutritional Information

Serving size: 5ml

Per 5ml Per 100ml
Energy 173kj
41cal
3460kj
826cal
Protein 0.0g 0.0g
Fats total 5g 100g
     saturated 0.7g 13.5g
     trans 0g 0g
     polyunsaturated 0.1g 2.5g
     monounsaturated 4.2g 84.0g
Cholesterol 0mg 0mg
Carbohydrates 0.0g 0.0g
Sodium 0mg 0mg
Ingredients & Allergens
Ingredients

Australian macadamia oil, Lemon myrtle

Allergens

Tree Nuts

Recipe: Lemon Myrtle Roast Chicken with Crispy Potatoes

serves 4

 

Ingredients

  • lemonmyrtlechicken_2-text10316A 1.5kg free range, organic chicken
  • Brookfarm Lemon Myrtle Macadamia Oil
  • 8 large cloves of garlic
  • 1 medium lemon
  • 2 tablespoons of dried thyme
  • A large handful of fresh rosemary
  • 1 large brown onion
  • 3 large carrots
  • 6 large Sebago potatoes
  • Sea salt and freshly cracked black pepper

To prepare the Lemon Myrtle Roast Chicken

  • Preheat oven to 240 degrees celsius.
  • Roughly chop the carrots and the onion. Along with three whole cloves of garlic, spread them across a medium sized roasting pan and drizzle generously with Lemon Myrtle Macadamia Oil.
  • Rub about two tablespoons of oil over the chicken and season generously with salt, pepper and dried thyme.
  • Using a skewer, poke halls all over the lemon. Crush the other four garlic gloves and rub through the rosemary. Push the lemon and garlicky herbs into the chickens cavity and place atop the chopped vegetables.
  • Place the chicken in the oven and immediately turn the oven down to 200 degrees. Roast the chicken for an hour and twenty minutes, checking for doneness at an hour and ten minutes. Allow the chicken to rest for ten minutes before carving.

To prepare the Crispy Potatoes

  • Meanwhile, peel potatoes and cut into 5cm chunks. Place in a saucepan full of cold water, cover and bring to the boil. Simmer for ten minutes until just slightly softened.
  • Drain the potatoes well and toss in a bowl with the Lemon Myrtle Macadamia Oil, sea salt and black pepper.
  • When the chicken has been in the oven for forty minutes, add the potatoes to the baking tray.
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