Lime & Chilli Infused Macadamia Oil

$12.10$38.50

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

Premium grade macadamia oil is infused with a citrus lime tang and has a gentle chilli warmth – perfectly balanced with the unique nutty flavour of the macadamia oil.

Use this exquisite Brookfarm oil to add flavour to salad dressings, pesto and sauces or as a marinade prior to cooking to tenderise meat or poultry dishes. It is superb drizzled over, seafood, noodle and vegetable dishes.

1.25l Can250ml Bottle
Clear
Category:

Product Description

Nutritional Information

Serving size: 5ml

Per 5mlPer 100ml
Energy173kj
41cal
3460kj
826cal
Protein0.0g0.0g
Fats total5g100g
     saturated0.7g13.5g
     trans0g0g
     polyunsaturated0.1g2.5g
     monounsaturated4.2g84.0g
Cholesterol0mg0mg
Carbohydrates0.0g0.0g
Sodium0mg0mg
Ingredients & Allergens
Ingredients

Australian macadamia oil, Lime Extracts, Chilli extracts

Allergens

Tree Nuts

Recipe: Kangaroo San Choy Bau

Recipe provided by Chef Clayton Donovan, Wild Food

Featured in The Great Australian Cookbook

Servings: 4.

Prep time: 20 mins.

Skill level: easy

 

Ingredients

  • sang_choy-slide17071½ red capsicum, deseeded
  • ½ yellow capsicum, deseeded
  • 1 tbsp sesame oil, for frying
  • 1 tbsp Brookfarm Lime & Chilli Infused Macadamia Oil, for frying
  • 25g brown onion, finely diced
  • 1 large clove garlic, chopped
  • 25g celery, diced
  • 1 thumb-sized piece ginger, peeled and finely grated
  • 600g kangaroo mince
  • 1 tbsp ground native bush tomato
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 20g red onion, finely diced
  • 30g snow peas, finely sliced
  • 30g spring onion, sliced thinly
  • ½ bunch coriander, chopped
  • 8-10 large leaves mint, finely sliced
  • 8-10 large Vietnamese mint leaves, finely sliced
  • 12 lettuce cups
  • ½ red chilli and ½ green chilli (or to taste), finely sliced
  • 1 lime, quartered

Method

  • Dice most of the capsicum, and thinly slice the rest for garnish. Heat a large frying pan over a moderate heat, add sesame and lime and chilli oil. Add the brown onion, garlic, celery, the diced red and yellow capsicum and the ginger. Cook until the onion and garlic have softened. Add the kangaroo mince and stir. Brown the meat.
  • Add the bush tomato, soy sauce, oyster sauce and fish sauce. Taste for fish sauce seasoning and add more if necessary. Remove from the heat. Add the red onion, remaining capsicum and snow peas and mix through. Add the spring onion, coriander, mint and Vietnamese mint. Place the mixture into the lettuce cups and serve with the sliced chillies and lime quarters.

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