The nuts (seeds) can be eaten raw when fresh, but it is a lot easier to boil the seed pods to extract the nut. The nuts can then be roasted, sliced or pureed and used in desserts and savoury dishes and spreads. The nuts can also be milled to a flour and then used in various doughs.
Bunya nut season runs from around Christmas through to end of February. The trees produce around every 4 years.
Bunya Nut Munducklin Curry with Finger Lime Raita
Place 2 Tbspns Oil in a pan, add 1 diced onion, 1 diced garlic clove. Cook until translucent but not brown. Add 400gm chicken tenderloins and sear all sides. Then add 2 Tbspns Munducklin Curry Powder and 1 x 400gm can tomatoes. Bring to the boil and then simmer for 20 mins. Then add 100gm cooked/peeled bunya nuts near the end. Nuts stay moist and delicious.
Finger Lime Raita
Slice a finger lime across and squeeze the citrus balls into a tub of Greek Yogurt.
BUNYA NUT AND ROASTED SANDALWOOD PESTO
100g Bunya Nuts, de-shelled
50gm Roasted Macadamia Nuts
1 bunch Basil
75g Parmesan Cheese
1 clove garlic – finely chopped
300ml Macadamia Nut Oil
2 tspns ground Pepperberry
Gently heat the Pepperberry in 100ml of the Macadamia Oil. Finely chop Bunya Nuts and Macadamia nuts and mix with the garlic and 150ml of the Macadamia Nut Oil. Roughly chop Basil in a food processor or blender with 50ml Macadamia Nut Oil. Process for one minute, and then add the Bunya Nut mix and the Pepperberry mix. This works best if the oils are poured in a steady stream. Do not over-process. This should keep in the refrigerator for a week – if it lasts that long!
Bunya Nut Pesto
100g Bunya Nuts, de-shelled
1 bunch Basil
50g Parmesan Cheese
1 clove garlic – finely chopped
250ml Macadamia Nut Oil
2 tspns ground Pepperberry
Gently heat the Pepperberry in 100ml of the Macadamia Oil. Finely chop Bunya Nuts and mix nuts with the garlic and 100ml of the Macadamia Nut Oil. Roughly chop Basil in a food processor or blender with the 50 ml of the Macadamia Nut Oil. Process for one minute, and then add the Bunya Nut mix and the Pepperberry mix. This works best if the oils are poured in a steady stream. Do not over-process. This should keep in the refrigerator for a week – if it lasts that long!
Steamed Bunya Nut Pudding
Mix 1 cup of plain flour, 1 cup of cooked minced Bunya Nuts, 4 Tablespoons Muntries, 4 Tablespoons sultanas and 4 tablespoons sugar in a bowl. Dissolve 1 teaspoon bicarb soda in a small cup of milk. Melt 3 tablespoons of butter. Then alternate adding butter and milk to dry ingredients (use extra milk if too dry). Tie mixture in a floured cloth and steam for 3 hours. Serve with brandy custard and easy wattleseed icecream.