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Posts Tagged ‘Hazelnuts’

Fennel & orange salad

We had this as a side dish with pork but it would also work well as a fresh starter or with oily fish.

Fennel & Orange Salad – serves 4

  • 2 fennel bulbs
  • 3 oranges
  • 25g hazelnuts
  • small bunch of mint leaves
  • small bunch of basil leaves
  • small bunch of oregano leaves (optional)

FOR THE DRESSING

  • 3 tbsp olive oil
  • juice of ½ lemon
  • 1 tsp red wine vinegar
  • ½ tsp mustard

Trim the base and stalks off the fennel but keep any feathery fronds. Slice the fennel as thin as you can – we use a mandolin for this. Put the slices in a bowl of iced water until ready to serve.

Top and tail the oranges, then cut the skin and membrane off with a sharp knife. Reserve the peel and slice the oranges thinly, removing the seeds, then arrange over a large plate.

Toast the hazelnuts in a dry frying pan until they have coloured and smell good. Rub the skin off with a clean tea towel if needed, then crush lightly into large pieces.

Make the dressing by putting the olive oil, lemon juice, vinegar and mustard into a large bowl. Squeeze any juice from the pieces of orange peel, then season well with salt and pepper and whisk together. Drain the fennel and add to the dressing. Mix well and pile on top of the orange slices. Sprinkle over the hazelnuts, herbs and fennel fronds.

(Original recipe from The Hairy Bikers Mediterranean Adventure by Si KIng & Dave Myers, Seven Dials, 2017.)

 

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Sprout with roasted hazelnuts

Many sprout recipes claim to be able to convert sprout-haters. Not so, they are a lost cause and not worth wasting your Brussels on. The vinaigrette dressing on this unusual sprout dish makes this more like a warm salad and it would be particularly nice with some cold roast turkey.

Roast Brussels sprouts with hazelnuts – serves 6 as a side dish

  • 50g hazelnuts
  • 450g Brussels sprouts, halved lengthways
  • 60ml extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 tsp Dijon mustard
  • ½ a red onion, very finely diced

Preheat the oven to 180ºC.

Spread the hazelnuts on a baking tray and roast for about 8 minutes. Tip into a clean tea towel and give them a good rub – the skins should come off easily. Roughly chop the hazelnuts and set aside.

Toss the sprouts with 1 tbsp of olive oil, some salt and black pepper. Tip onto a baking tray and roast for 20 to 30 minutes. or until tender and starting to turn crispy at the edges. Give them a shake half way through if you remember.

Whisk the remaining olive oil (45ml) with the lemon juice, mustard and onion and season to taste.

Toss the dressing with the roasted sprouts and hazelnuts and serve warm.

(Original recipe from Neil Perry’s Good Cooking, Murdoch Books, 2016.)

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Wood Pigeon salad with blackberries and hazelnuts

Thank you to our friend Niall for supplying us with fresh Wood Pigeon breasts and double thanks to him for all the plucking and butchery which were done by the time we arrived home! So on a glorious summer evening we put together this little salad. This would work well with other berries and nuts too; walnuts especially come to mind.

Wine Suggestion: This works great with Pinot Noir, in this case we raided our cellar for a bottle of 2009 Clerget Vosne Romanee “les Violettes” which was superb; all velvety spices, juicy dark fruits and excellent length. Both the salad and wine were a treat.

Wood Pigeon Salad with Blackberries & Hazelnuts – serves 2

  • 2 pigeon breasts, skin removed
  • 2 tbsp olive oil

For the dressing:

  • 3 tbsp olive oil
  • 2 tsp Dijon  mustard
  • 1 tbsp cider vinegar
  • 1 bunch chives, half snipped to short lengths and half finely chopped

For the salad:

  • handful of hazelnuts, roughly chopped
  • 2 large handfuls of mixed salad leaves
  • small handful of parsley leaves
  • 100g blackberries

Toss the pigeon in the olive oil and some black pepper, then set aside.

Mix the oil, mustard and vinegar with the finely chopped chives, a tiny splash of water and some seasoning.

Dry fry the hazelnuts, then set aside. Put the pan back on the heat and fry the pigeon breasts for 2-3 minutes on each side. Leave to rest in the pan for 5 minutes.

Toss the salad ingredients together with the sniped chives and a small amount of the dressing. Finely slice the pigeon breasts and arrange over the top. Drizzle some more dressing over the top and serve.

(Original recipe from BBC Good Food)

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