15Mar
Oils ain’t oils
I need your help.
I have been sent these gorgeous-looking oils as a gift from a company called Mokhado and I’m not sure how best to utilise them.
There is a bottle of avocado oil, one of apricot kernel oil and a third of macadamia oil. I have never cooked with any of these oils and I’m especially curious about the apricot kernel variety. What should I do with this? Has anyone used it before?
The oils, from the Limpopo region of South Africa, are available to buy in the UK as a starter pack. Click here to see them online.
This photo originally appeared on my Instagram account.
Invite me round to cook you dinner?
They make superb salad oils, & esp tasty just to dunk chunks of crusty homemade bread. Do they do a Brazilnut oil do you know? My absolute fave, & hard to find.
(Sorry, simple answer, but sometimes simple food just works, eh? 🙂 )
Thanks! I am going to do some oil/bread dipping. Not sure about Brazil nut oil, although I love the sound of that.
Macadamia oil has a high smoke point so it is a lovely cooking oil. Also high in monounsaturated fats and has zero cholesterol so is super healthy. I love using it for homemade mayonnaise, pestos, dips and hummous. More macadamia oil recipes on my website- http://www.kokoandtree.com
It’s best to use them for salad dressing only as they all have an high smoke point. I love putting avoid oil on avocados! Unimaginative but yummi! Let us know how the apricot kernel tastes, it’s supposed to be the secret of longevity somewhere in euroasia…