Roasted Macadamia Nuts with Kashmiri Chilli
- Premium Grade Macadamia Nuts
- Rich in Monounsaturates
- Preservative & Additive Free
- Finest Red Kashmiri Chilli
These premium whole macadamia nuts have been oven roasted with the finest red Kashmiri chilli and pure, deep ocean sea salt, from the Great Australian Bight. Spicy with a fresh chilli tang.
We use the finest Kashmiri chilli, which is a vibrant mild red Indian chilli. Once roasted the spice gives our macadamias a beautiful colour and a complex caramelised chilli flavour.
These nuts give an instant chilli hit that doesn’t overstay it’s welcome. It will appeal to all lovers of fine nuts and spices.
Servings per 100g pack: 4
Serving size: 25g
|Per 25g||Per 100g|
Ingredients & Allergens
Australian whole macadamia nuts, sea salt, kashmiri chilli, macadamia oil.
Recipe: Persian Salad
- 1 large sweet potato – diced
- 1 tablespoon Brookfarm Natural Macadamia Oil
- 1 tablespoon Brookfarm Lime & Chili infused Macadamia Oil
- 1/2 tablespoon balsamic glaze (a sweet reduction of balsamic vinegar)
- Mixed baby greens or baby spinach leave
- 1/2 red onion – finely sliced
- Soft Fetta marinated in oil & spices (Persian style)
- 1 packet of Brookfarm Oven Roasted Macadamias with Kashmiri Chilli
- Preheat oven to 180°C / 350°F
- Toss sweet potato pieces in Brookfarm Natural Macadamia Oil, a few pinches of sumac and salt. Oven roast till cooked but still firm. Allow to cool to room temperature.
- Combine Brookfarm Lime & Chili infused Macadamia Oil with balsamic glaze and toss with greens, red onion and sweet potato.
- Arrange on 6 salad plates. Top each salad with Persian style Fetta and sprinkle with Brookfarm Oven Roasted Macadamias with Kashmiri Chilli.