Nashi Beef With Macadamia Recipes

NASHI BEEF WITH MACADAMIA

Steps:

• Cut the chokos under running cold water.
• remove peel and discard core.
• Cut into cubes and drop into boiling salted water for 5 minutes.
• Drain and cool.
• Cut nashi in to like sized cubes.
• Squeeze over lemon juice and combine with cooked chokos.
• Heat oil in wok and stir fry beef for a couple of minutes.
• Cook in several batches to allow beef to brown.
• Remove beef with a slotted spoon and fry the spring onions, garlic, ginger and macadamias on the same oil and juices for 1 minute.
• Combine the water, corn flour soy and chilli sauce and add to the pan along with the beef and stir until thickened.
• Add the chokos and nashi, stir just to mix and serve immediately.
• Garnish with sesame seeds.

BEEF SATAYS WITH MACADAMIA NUT DIPPING SAUCE

Steps:

• For satays:
• slice beef thinly and then into 1" strips.
• Thread the beef onto the skewers and place in a shallow pan.
• For marinade:
• Combine fish sauce, soy sauce, coconut milk, ginger, garlic, lime juice, curry powder and honey together until well mixed in medium-sized bowl. Pour over the top of skewers. Cover and refrigerate for at least 30 minutes, and up to 2 hours.
• For sauce:
• Heat oil in medium saucepan and add the ginger, garlic, shallots, lemongrass and kaffir lime. Sauté over medium heat for 5 minutes. Add the turmeric, coriander seed, brown sugar, lime juice, coconut milk and macadamia nuts. Bring to a boil, then simmer for 10-15 minutes until nuts have softened.
• Puree sauce in food processor or blender until there are no more lumps. Let cool completely.
• Remove satays from marinade, pat dry and grill over high heat until the meat is just cooked through.
• Serve hot with cool dipping sauce.