Creamed Macadamia Dip With Crispy Sage
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 5-8 minutes
- 5 sage leaves
- Olive oil spray
- 200g/7ozs. macadamias, raw
- 1 clove garlic, peeled
- 1/2 - 2/3 cup water
- 4 tablespoons lemon olive oil (you can also use fresh lemon juice)
- Baguette, sliced very thinly
Step 1 - First make the crispy sage. Place the leaves on a baking tray and spray with olive oil spray and bake in a 200C/400F for 5-8 minutes. You can do make the baguette toasts the same way at the same time.
Step 2 - Using a high speed blender (I used my Oster Versa blender, you can do this in a non high speed one but it may not quite as smooth), blend the macadamias, garlic, water and lemon olive oil for a few minutes until smooth in texture. Spread on a serving plate and scatter crispy sage leaves on top. Serve with baguette toasts.
Plate and teatowel from Etsy