Barbecued beef with macadamia, garlic and anchovy dressing
“The macadamia nut has been an important source of fat and energy for northern NSW and Queensland coastal Aborigines.”
- 8 garlic cloves
- 100g of dry-roasted macadamia kernels
- 8 tbsp of macadamia oil
- 100g of anchovies
- salt and pepper
- beef - rump, sirloin, T-bone or fillet
- grilled vegetables, to serve
In the early 1900s, a group of American horticulturists took some seeds to Hawaii and began growing and eventually selecting the best varieties. It wasn't until the 1960s that Australians planted trees in north-eastern NSW using the improved Hawaiian stocks. Today Australia is the world's largest producer of macadamia nuts with the Northern Rivers area of NSW accounting for about 60 per cent of national production.
Method
To make the dressing
Peel 8 garlic cloves and pound them in a mortar with 100g of dry-roasted maca-damia kernels.
Place 8 tablespoons of macadamia oil in a saucepan and add 100g of well-drained anchovies. Cook on a very low heat, mixing regularly, until the anchovies have "melted".
Add the macadamia and garlic mixture, season with salt and pepper and stir well.
Barbecue your beef, T-bone, rump, sirloin or fillet, rest it well and serve with the macadamia dressing and some grilled vegetables.
Makes enough dressing for 6.
