Mac D'oro Comercial Ltda.
phone / fax: 55 18 3528.3536

. Festive macadamia nut rice
. Cheese balls with macadamia
. Macadamia nut cake
. Bavarian macadamia cream
. Delicious macadamia chicken
. Chinese chicken with macadamia
. Chicken mayonnaise salad with macadamia
. Macadamia nut and orange pave
. Snook and smooth ground cherry and
  macadamia terrine

. Macadamia and chicken breast salad
. Sweet macadamia strogonoff
200g of fresh shiitake
200g of fresh shimeji
200g of fresh parisien mushroom
200g of fresh milk cream
30g of butter
30ml of extra virgin olive oil
15g of demiglace (concentrated spread made of bones and meat strips)
15g of pink pepper
4 bunches of rosemary
1 diced garlic clove
6 diced macadamia nuts
6 flavorless gelatine sheets

Smooth Ground Cherry Sauce
15 diced macadamia nuts
200g of ground cherry (fruit)
400ml of “fish fumet” (concentrated spread of fish carcass and strips)
30g of butter
50ml of dry white wine
1 small chopped onion
1 bunch of fresh sage

Two 250g snook fillets
50ml of extra virgin olive oil
Ground white pepper

Result: serves 2
Cooking time: 1 hour and 30 minutes (not counting fridge time)
Level of difficulty: Medium
Microwave: No
Freezer: Yes

Preparation Instructions:
Terrine – Separate the stalks and chop up the mushrooms. Heat 400ml of water with rosemary, pink pepper and the mushroom stalks. Reduce the volume to half and sift. Grind the macadamia and add olive oil. Fry each part of the mushroom with 1/3 of the butter, the olive oil, the macadamia and the garlic. The mushrooms seep some liquid which should be added to the sauce. Add the mushrooms, the demiglace and the milk cream to the sauce, add salt, cook quickly, add the gelatine sheets and dissolve them completely. Place the terrine in an appropriate tray and leave it in the fridge for 6 hours. Slice and serve.

Ground Cherry Sauce – Whip the ground cherry with 50ml of water. Brown the onion in 15g of butter, add the fish fumet, the wine, the sage and the ground cherry. Sift. Add macadamia and the rest of the butter to a low flame and emulsify (whisk vigorously)

Snook – Spice the fillets with salt and pepper and fry them in extra virgin olive oil
Presentation – Display the terrine and the snook on opposite sides of the plate and cover with sauce, saving the macadamia for the fillet. Decorate with cherry leaves.

Recipe taken from the website Cantinho da Culinária