- 1 cup macadamia nuts
- ½ cup white sesame seeds
- ¼ cup coriander seeds
- 1 tablespoon fennel seed
- 1 tablespoon ground cumin
- 1 – 2 teaspoons salt flakes
- 1 free-range egg, lightly beaten
- ½ cup Macadamia Dukkah
- 600g chicken tenderloins
- ½ cup Melrose Macadamia Oil
- Salt flakes, to season
- 1 egg yolk
- 1 tablespoon Dijon mustard
- 1 cup Melrose Organic Sunflower Oil
- 1 – 2 tablespoons lime juice, or more to taste
- 1 teaspoon finely grated or minced garlic
- Salt, to taste
To make dukkah, preheat fan-forced oven to 180 degrees, line two trays with baking paper. Place nuts on one baking tray and place whole seeds on another baking tray. Bake macadamia nuts until golden brown, bake seeds for about 10 – 15 minutes, until fragrant, stirring occasionally to ensure even toasting.
Allow seeds and nuts to cool, place in food processor and blitz on medium speed until a coarse powder is achieved. Store in air tight container.
Place egg wash in a mixing bowl and whisk lightly, place ½ cup of dukkah in a separate mixing bowl. Dip chicken tenderloin in the egg wash then place in dukkah and coat each tenderloin evenly.
Place large saucepan over medium – high heat, add macadamia oil, when hot add chicken tenderloins and cook until lightly golden and cooked through on each side. Set aside on absorbent paper towel.
To make aioli, add one egg yolk and mustard into a mixing bowl, place oil in a cup with a pouring spout. Whisk together the egg yolk and mustard until fluffy and well combined. Gradually pour in the oil in a very slow and thin stream, whisking continuously until the sauce has thickened and emulsified. Alternatively, you can use a electric stand mixer. Once all the oil has emulsified with the egg yolk, stir in garlic, lime juice and salt. Taste and adjust accordingly. Add more mustard if needed to achieve a perfect balance of flavours.
Serve chicken dippers with lime aioli and a fresh rocket salad if desired.