Mango Macadamia Nut Crisp Food

MACADAMIA NUT-CRUSTED ONO WITH MANGO-LIME BUTTER

Steps:

• To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
• Preheat the oven to 450 degrees.
• To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
• In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
• Place the fillets on warmed individual places. Serve with the mango-lime butter.

MANGO MACADAMIA BREAD

Steps:

• Preheat oven to 350ºF; grease and flour two loaf pans.
• Combine dry ingredients.
• Beat eggs. Add oil and butter and beat for approximately 2 minutes.
• Add dry ingredients.
• Fold in mangoes and nuts.
• Bake 45-55 minutes.

MANGO MACADAMIA CRISP

Steps:

• Preheat oven to 400°.
• Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, juice, and 2 teaspoons melted butter, and toss gently to combine. Place mango mixture in an 8-inch square baking dish coated with cooking spray.
• To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3 tablespoons of granulated sugar, brown sugar, and ginger, stirring well. Cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle flour mixture evenly over mango mixture. Bake at 400° for 40 minutes or until browned.

MANGO CRISP WITH MACADAMIA NUT CRUST

Steps:

• Mix the sugar, cornstarch and cardamom in a large bowl.
• Add the mango and lemon juice and toss to coat.
• Mix the flour, rolled oats, coconut, macadamia nuts, brown sugar and butter in a large bowl.
• Place the mango mixture into an 8x8 inch baking dish and pour the topping on.
• Bake in a preheated 350F oven until it is bubbling and the top is golden brown, about 45 minutes.

MANGO MACADAMIA NUT BREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour a loaf pan. In a bowl, cream the butter and sugar together. Add the eggs and mix well. Add the mango, orange juice, coconut, and macadamia nuts and combine. In another bowl, sift together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the mango mixture. Stir until the batter combines. Pour into the loaf pan and bake for about 1 hour.

MANGO CRISP

Steps:

• In a 3- to 4-quart pan, mix sugar and cornstarch.
• Add mango nectar and stir until blended.
• Stir over high heat until mixture comes to a boil, about 3 minutes.
• Remove from heat and mix in lemon peel and juice.
• Add mangoes and stir gently to coat.
• Pour into a shallow 2 1/2- to 3-quart baking dish.
• In a bowl, mix oats, flour, nuts, ginger, and salt.
• Add syrup and butter and mix until blended.
• Distribute mixture evenly over mangoes.
• Set dish in a foil-lined 10- by 15-inch baking pan.
• Bake in a 375° oven until topping is golden brown, 30 to 40 minutes.
• Serve warm or cool.

MACADAMIA NUT-CRUSTED SNAPPER WITH MANGO LIME BUTTER

Steps:

• In a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth (or use an immersion blender). Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
• Preheat the oven to 450 degrees.
• Place the nuts, panko and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and Sriracha (chile paste) and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the nut coating.
• In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn). Add the fish, crust side down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
• Place the fillets on warmed individual places. Serve with the mango-lime butter.

MACADAMIA NUT CRISPS

Steps:

• Beat the butter and sugar until fluffy. Coarsely grind the nuts (I usually do this by placing in a zip bag and pounding them with a meat tenderizer). Add to the sugar mixture and mix.
• Stir in flour and blend. Spoon heaping tablespoons of the mixture onto a lightly greased cookie sheet. Flatten slightly with a fork and sprinkle each with some coconut.
• Bake at 350 F for fifteen minutes, or until lightly brown around the edges. Let rest on the cookie sheet for 5 minutes before removing to a rack to cool.