Roasted Macadamia Nuts with Kashmiri Chilli

$10.85

  • 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.

Category:

Product Description

Nutritional Information

Servings per 100g pack: 4
Serving size: 25g

Per 25g Per 100g
Energy 797kj
190cal
3188kj
761cal
Protein 1.9g 7.5g
Fat 19.2g 76.7g
     saturated 2.9g 11.5g
     trans 0g 0g
     monounsaturated 15.5g 62.1g
     polyunsaturated 0.8g 3.1g
Carbohydrate Total 3.3g 13.1g
     sugars 1.0g 4.0g
Cholesterol 0g 0g
Dietary Fibre 0.4g 1.4g
Sodium 33.8mg 135mg
Ingredients & Allergens
Ingredients

Australian whole macadamia nuts, sea salt, kashmiri chilli, macadamia oil.

Allergens

Tree nuts, may contain traces of Gluten

Recipe: Persian Salad

serves 6

 

IngredientsPersian-salad-slide662

  • 1 large sweet potato – diced
  • 1 tablespoon Brookfarm Natural Macadamia Oil
  • Sumac
  • Salt
  • 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

Method

  • 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.

To serve

  • Arrange on 6 salad plates. Top each salad with Persian style Fetta and sprinkle with Brookfarm Oven Roasted Macadamias with Kashmiri Chilli.
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