This delicious creamy sauce is perfect for pouring over crumbed/coated or grilled chicken. It's also a tasty way to perk up your steamed vegetables.
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Add the macadamia nuts to a bowl with enough filtered water to cover the nuts generously. Leave to soak for 1 hours to soften. Drain and rinse well.
Add the drained macadamias to a high-speed blender with 1 cup of filtered water. Blend on high for approximately 35 seconds to produce a smooth and creamy macadamia milk. Add the coconut cream and blend for a further 8 seconds to combine well. (This part can be made ahead of time and stored in the fridge ready for the next step).
Heat the oil in a medium frying pan over low–medium heat. Add the onions and garlic, and cook for 2 minutes to soften the onions but not brown. Add the chicken broth powder and stir well to mix the powder through the onion mixture.
Add the prepared macadamia cream, salt and pepper to the pan, and stir with a spatula as the mixture heats and thickens. Heat for 10 minutes without boiling, continue to stir as the cream sauce condenses down and thickens (you start with 500ml and reduce it down to approximately 400ml).
Serve over meat and vegetables. Store any leftovers in the fridge for up to 4 days and rewarm to serve.
Macadamia nuts are tree nuts that have a subtle, butter-like flavour and creamy texture. The Macadamia tree is indigenous to Australia. Macadamias are full of heart-healthy fats, they have more omega 3 fats than any other nut. They are also rich in vitamins, minerals, fibre and antioxidants. There is no need to soak macadamias like many other nuts and they make a very creamy delicious dairy-free milk.
I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.
I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.
Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.
Other names for spring onion are scallion or green onion. They have hollow green leaves and a small root bulb and can be eaten raw or cooked. The green tops are also used sliced or chopped as a garnish. The green tops are a good source of vitamin C and beta carotene.
Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).
Dehydrated chicken bone broth powder is a great option for when a small amount of broth is required or when extra flavour needs to be added to a dish. Add 3 teaspoons of powder to 250ml of boiling water or add the powder directly to a pot of simmering soup or stew to add extra nutrients and flavour. I use the Nutra Organics brand or Broth of Life.
Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.
White pepper is cultivated from the ripe fruit seeds of a tropical vine. Black pepper is the cooked and dried unripe fruit of the vine. White pepper is a little milder in flavour and I use it when I prefer not to have black speckles in my dish, like a white sauce.