In the food industry for more than 20 years, Kirsten Dickerson rates macadamia nuts as the most versatile ingredient in her kitchen – and her handmade macadamia pâté is proof.
By Kirsten Dickerson
In the food industry for more than 20 years, Kirsten Dickerson rates macadamia nuts as the most versatile ingredient in her kitchen. Having supplied restaurants and catered for private functions in Pietermaritzburg, Hartbeespoort, and now on the KwaZulu-Natal North Coast, Dickerson says adding macadamias to her recipes and baked goodies is a passion that keeps on growing.
“I use the macadamia oil for everything – it’s one of the most heat-stable oils – and the nuts in my homemade bread, and of course, in this delicious pâté. My homemade caramelised macadamias are the most popular product at the moment. I took a trailer-load of caramelised nuts to sell at the recent Hilton Arts Festival and was sold out in a day and a half,” she says.
Dickerson, with her husband Philip and their three children, returned to the family farm in Gingindlovu in 2016, and says everything she makes is produced in her home kitchen, with the macadamia nuts used in her recipes not only grown on the farm, but hand-sorted.
“They are sorted at least four or five times before we are satisfied they are perfect for my recipes.”
With 25ha under mature macadamia orchards and more than 200ha under sugarcane, Dickerson says moving back to her family home was more than a blessing. “I do some of the admin for the farm, I run my catering business, and I look after my parents who are now 91 and 88 respectively,” she says. “Life is good.”
Yield: Makes approx. 5–6 punnets (~250g each)
Ingredients
• 1 kg dried macadamia kernels (unsalted)
• 1/2 tsp Himalayan salt
• 1 1/2 tsp apple cider vinegar
• 2 tsp lemon juice
• 2 capsules probiotics (opened, powder only)
• 1 large tin coconut cream (400ml)
• 1 Tbsp oregano
• 1 tsp pickled whole green pepper kernels
• 1/4 tsp fresh crushed garlic
• 3 Tbsp yeast flakes (nutritional yeast)
• 1 handful fresh dill sprigs
• 1/2 cup macadamia oil
Method
Soak the nuts: place macadamia kernels in boiling water and leave to soak overnight.
Note: Save the soaking water – you may need a splash of it to reach your desired consistency when blending.
Blend & Smooth: Add the soaked macadamia kernels, all remaining ingredients (including the opened probiotic powder), and a little reserved soaking water if needed into a high-powered blender or food processor. Liquidise until completely smooth and creamy.
Portion & Serve: Spoon the pâté into punnets (~250g each) and chill before serving.
Serving & garnish ideas
- Sweet & Spicy: Drizzle top with sweet chili sauce.
- Savoury & Rich: Serve topped with caramelised red onion preserve.
- Crunchy Accent: Serve alongside Bacon Kips (Bakers)
- Gourmet Topping: Use a spoonful as a rich garnish for braised fillet steak.
