Oils of Aloha: Kukui and Macadamia Nut Oils

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MacMAYO™
This can be the basis of many low carb recipes. Delicious!

2 large egg yolks
1 1/2 Tbsp. fresh lemon juice
1/2 tsp. dijon mustard
1/8 tsp. salt
Pinch of freshly ground black pepper
1 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil

In a food processor or blender combine egg yolks, lemon juice, mustard, salt and pepper; blend for 30 seconds. With the machine running slowly drizzle in the macadamia oil. Transfer to a small container and refrigerate. Makes about 1 1/2 cups.

Recipe © OilsOfAloha

MAC GINGER SAUCE
1/2 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil
1/2 tsp. salt
1/4 cup minced ginger
1/4 cup minced green onions
1/4 cup lightly packed cilantro, minced
1/8 tsp. white pepper

In a small saucepan heat macadamia oil; add salt and cook for 2 to 3 minutes. Cool. Stir in ginger, green onions, cilantro and white pepper. Makes 3/4 cup.

Note: Excellent served with sashimi or over grilled salmon or other seafood.

Recipe © OilsOfAloha

PINEPAPPLE CILANTRO SALSA
1 small pineapple, peeled, cored and diced
2 small jalapeno peppers, seeds removed and diced
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 red onion, diced
1/4 cup chopped cilantro
1 Tbsp. chopped garlic
1/2 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil
Juice of one lemon
Salt and black pepper to taste

Combine all ingredients and mix well. Serve over grilled fish.

Note: Contributed by Chris Wakatake

MACADAMIA PESTO
A flavorful vegetable dip or tasty sauce for pasta dishes.

1 cup macadamia nuts, coarsely chopped
2 cloves garlic
1 handful fresh basil
1 handful fresh flat-leaf parsley
Pinch of dried chili flakes
1/3 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil
2 Tbsp. fresh lemon juice
Salt and pepper to taste

In a food processor combine macadamia nuts, garlic, basil, parsley and chili flakes. Pulse several times until ingredients are coarsely chopped. Add the macadamia nut oil in a slow steady stream and then the lemon juice. Season to taste with salt and pepper. Keeps several days in the refrigerator. Makes about 1 cup.

MacTARTAR SAUCE
1 cup MacMayo (recipe online)
3 Tbsp. minced gherkins or pickle relish
2 Tbsp. drained capers
Several dashes fresh lemon juice
1 Tbsp. snipped fresh chives for garnish (optional)

In a small bowl combine all ingredients; blend well. Serve as a condiment for grilled fish. Makes 1 1/4 cups.

TROPICAL FRUIT SALSA WITH JALAPENO CHILI
1 red bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
3/4 cup cubed papaya
3/4 cup cubed pineapple
1/2 medium red onion, diced
2 1/2 Tbsp. fresh lime juice
2 Tbsp. jalapeño jelly or 1 Tbsp. sugar
3 Tbsp. Oils of Aloha® Pele’s Fire Macadamia Oil
1 medium jalapeño chili, seeded, minced
1 Tbsp. minced fresh cilantro

Combine all ingredients in a large bowl; blend well. Cover and refrigerate. Salsa can be prepared one day ahead. Makes about 3 cups.