Nut Recipes for Spring!

Date Posted:4 October 2013 


It’s Springtime, and the team at Morish are pretty excited for the weather to start heating up. In preparation, we have put together a couple of yummy looking nutty recipes perfect for the warmer weather! Check them out:

Macadamia and Raspberry Ice Cream Log:


Note - Vanilla or chocolate ice cream can be used for this recipe

2 litres (4 cups or 34 ounces) ice cream, softened
2 cups macadamia nuts, roughly chopped>>
300g (10 ounces) frozen raspberries (save 1/3 cup for serving)
150g (5 ounces) nougat>>
Extra roughly chopped macadamia nuts to serve



Step 1:
Line a 20 x 10cm (4 x 8 inch) loaf tin with parchment.

Step 2:

Place ice cream into a large mixing bowl. Add macadamia nuts, raspberries and nougat to ice cream, using a spatula, gently fold through until just combined.

Step 3:

Press ice cream mixture into lined tin, level top with spatula. Cover top with parchment, place in freezer to allow ice cream to refreeze. This is best left overnight, or until ice cream is firm to the touch.

Step 4:

Remove ice cream log from tin with the baking paper. Serve slices of log with extra chopped macadamia nuts and frozen raspberries.


Ruby grapefruit, lime and scallop salad



3 large limes

1 bunch watercress, sprigs picked

2 ruby grapefruit (see note), skin and pith removed, segmented

1 tablespoon salt-reduced soy sauce

1 tablespoon mirin

2 tablespoons olive oil

1kg scallops, roe intact

3/4 cup roasted salted macadamia nuts, roughly chopped >>



Step 1:


Juice 1 lime. Remove rind and pith from remaining limes and segment the flesh. Place flesh in a large bowl with watercress and grapefuit segments.


Step 2:


Combine lime juice, soy sauce, mirin and 1 tablespoon oil in a jug. Season with salt and pepper. Whisk well to combine.


Step 3:


Heat remaining oil in a large, non-stick frying pan over medium-high heat. Cook scallops, 6 to 8 at a time, for 1 minute each side or until seared. Transfer to a large plate. Cover with foil to keep warm.


Step 4:


Add lime dressing and macadamia nuts to hot pan. Bring to the boil. Reduce heat to low. Return scallops to pan. Cook for 1 to 2 minutes or until just heated through. Spoon scallops and dressing over salad. Toss gently to combine. Serve.


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