Macadamia Nut Crusted Goat Cheese Food

ROASTED CHICKEN WITH GOAT CHEESE-MACADAMIA NUT CRUST AND PARSLEY-PIMENTO COUSCOUS

Steps:

• Preheat oven to 400 degrees F.
• Coat a shallow roasting pan with nonstick cooking spray.
• Season chicken all over with salt and black pepper and place in prepared pan. Brush mustard all over tops of chicken. Then spread with goat cheese. Place macadamia nuts in a plastic bag and smash with the flat side of a meat mallet or bottom of a heavy skillet until finely crushed. Sprinkle nuts over goat cheese. Cover pan with foil and bake for 20 minutes. Uncover and bake 5 to 10 more minutes, until cheese is golden brown and chicken is cooked through.
• While chicken is baking, cook couscous according to package directions. Fluff with a fork, and stir in pimentos, parsley and season, to taste, with salt and freshly ground black pepper.
• Serve half of the chicken and all of the couscous. Reserve remaining chicken for the chopped salad, if desired.

MACADAMIA NUT CRUST

Steps:

• In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
• Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.

MACADAMIA PINE NUT CHEESE

Steps:

• Place macadamia nuts, Rejuvelac or filtered water, salt, and lemon.
• juice in blender and blend until smooth.
• Add pine nuts and blend until smooth.
• Place in a dish in dehydrator and dehydrate for 6-8 hours until it resembles cream cheese or ricotta cheese.
• Stir several times during dehydration, as a crust will form on top.

MACADAMIA NUT CRUSTED GOAT CHEESE

Steps:

• 1. Heat the olive oil in a small pan over medium-low heat until the oil is hot but be careful not to burn. Remove from the heat.
• 2. Add the red pepper flakes and garlic and set aside to cool and let the flavors infuse into the oil.
• 3. Melt the butter in a large skillet over medium-low heat.
• 4. Add the macadamia nuts, panko, pepper, and a generous pinch of salt. Let cook until the nuts and breadcrumbs have absorbed all the butter and are lightly toasted, 4 to 5 minutes, stirring frequently.
• 5. Transfer to a baking sheet and let cool.
• 6. Once cool, roll the goat cheese logs in the mixture, making sure they are completely coated. Place on a serving platter.
• 7. Add the Melba toasts to a large bowl. Drizzle the garlic-pepper oil over the toasts and toss so all the toasts are coated with the oil. Serve on the side with the goat cheese logs

MACADAMIA NUT-CRUSTED GOAT CHEESE

Steps:

• Heat the olive oil in a small pot over medium-low heat until the oil is hot but not over 230 degrees F. Remove from the heat. Add the red pepper flakes and garlic and set aside to cool and let the flavors infuse into the oil. Reserve 2 tablespoons for coating the Melba toasts and the remaining for the Roasted Parsnip Medley recipe.
• Melt the butter in a large skillet over medium-low heat. Add the macadamia nuts, panko, white pepper, and a generous pinch of salt. Let cook until the nuts and breadcrumbs have absorbed all the butter and are lightly toasted, 4 to 5 minutes, stirring frequently. Transfer to a baking sheet and let cool. Once cool, roll the goat cheese logs in the mixture, making sure they are completely coated. Place on a serving platter.
• Add the Melba toasts to a large bowl. Drizzle the reserved 2 tablespoons garlic-pepper oil and toss so all the toasts are coated with the oil. Serve on the side with the goat cheese logs.