Dinner and dessert by Katie Magee

Chicken with Macadamia topping

Ingredients

2 chicken breasts, each breast cut into 3 pieces
2 tbs oilMacadamia Topping
1/3 cup diced red onion
1garlic clove, finely chopped
1 tbs oil
½ cup macadamia nuts
4 tbs chopped chives

Instructions
Fry chicken with oil in a pan on high heat.
Cook for 6-10 minutes or until browned and cooked through, flip chicken over occasionally to cook both sides.
To make the macadamia topping, separately fry onion and garlic in oil and salt until browned and soft.
Remove from pan, leaving oil in pan. Place pan back on heat and add macadamias stirring constantly until lightly browned.
Using an electric blender, combine onion and garlic and macadamia nuts and pulse until a crunchy texture has formed. Place mixture in a bowl and mix in chopped chives.

To serve, place chicken on a plate and sprinkle decent amount of macadamia mixture over the top.

and for dessert...

Coconut Macaroons
Ingredients
3 large egg whites
1/3 cup honey
1½ shredded coconut
1/3 cup almond meal

Instructions
Pre-heat oven to 355 degrees.
Place egg whites in a bowl and beat using an electric beater until stiffpeaks form.
Fold in honey, cocoa powder, walnuts, coconut and almond meal until just combined to minimize the handling of the batter.
Spoon 1-2 tbs of mixture per macaroon onto a parchment paper lined tray. Bake in oven for 15 minutes for medium sized macaroons, or 18 minutes for larger size macaroons, or until light brown in color.
*For CHOCOLATE macaroons add 3 tbs cocoa powder and ¾ cup chopped walnuts to ingredients.