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Posts Tagged ‘Hazelnuts’

Risoni di Cavolo Nero

Posted in Food, Italian, Pasta, tagged , , , , , , , , , , , , , on 3 January 2023| 1 Comment »

We love the colour of this dish – a delicious bowlful of goodness.

Wine Suggestion: This demands a simple, earthy red like Morisfarms Mandriolo, a Sangiovese dominant wine from the Maremma on the Tuscan coast. The Moris family have lived on their farm for over three hundred years and their gentle care and organic approach to winemaking comes from their love of the land. A thoughtful wine.

Risoni di Cavolo Nero – serves 2

  • handful of hazlenuts
  • 150-200g cavolo nero
  • 4 tbsp extra virgin olive oil, plus extra to serve
  • garlic
  • 2-3 anchovies in oil
  • a pinch of chilli flakes
  • 700ml home-made chicken or vegetable stock
  • ½ lemon
  • 240g orzo
  • 2 tbsp mascarpone
  • finely grated Parmesan, to serve

Heat the oven to 150C fan.

Toast the hazelnuts in the oven for 15 minutes, then set aside.

Strip the cavolo nero leaves from the stalks, then roughly chop the leaves and rinse them in cold water. Discard the tough stalks.

Put the oil, garlic and anchovies in a pan and heat gently for a few minutes until the anchovies have melted. Add the chilli and cook for another minute, stirring. Add the cavolo nero and cook for 3-4 minutes until just wilted. Discard the garlic and transfer to a blender. Add a splash of stock and a squeeze of lemon juice, then blend to a smooth liquid.

Put the rest of the stock into the same pan and bring to the boil. Add the orzo and reduce heat to a simmer and cook for 6-7 minutes, stirring occasionally, until the stock has been absorbed by the pasta, add a splash of water if it drys up too soon. Add the green purée and cook for another 2 minutes – you are looking for a risotto-type consistency. Finely grate in the zest of ½ a lemon and stir in the mascarpone. Taste for seasoning and add more lemon juice if needed.

Serve with the toasted hazelnuts crumbled on top, some finely grated Parmesan and a good drizzle of your best olive oil.

(Original recipe from Stagioni by Olivia Cavalli, Pavillon, 2022.)

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Tomato, Burrata & Broad Bean Salad

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , on 6 August 2022| Leave a Comment »

This is our favourite salad at the moment – an excellent side dish for a barbecue or whatever else you might be cooking.

Tomato, burrata and broad bean salad – serves 4

  • 500g mixed tomatoes
  • ½ tsp caster sugar
  • 150g broad beans, frozen ones are perfect
  • a handful each of basil, chives and flat leaf parsley
  • 1 tbsp each of tarragon, lovage and mint (we never have lovage and it’s fine without it)
  • 3 tbsp olive oil
  • 2 tsp Dijon mustard
  • a pinch of fennel seeds
  • zest of 1 lemon
  • 1 tbsp red wine vinegar
  • 2 balls of burrata
  • 50g hazlenuts, toasted and roughly chopped (toast them in the oven for 10 minutes at 180C – the skins will rub off easily with a tea towel)

Chop and slice the tomatoes and toss in a bowl with the caster sugar and ½ tsp of salt, then set aside for 30 minutes.

Put the broad beans into boiling water for 2 minutes, then drain and run under cold water. Pop of the skins and set aside.

Finely chop the herbs and put into a bowl. Whisk in the olive oil, mustard, fennel seeds, most of the lemon zest and the red wine vineager. Season, then stir in the broad beans.

Tip the tomatoes out onto a serving platter. Put the burrata balls on top and spoon over the beans and dressing. Garnish with toasted hazelnuts and the leftover lemon zest.

(Original recipe from BBC Good Food)

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Roasted Sprouts with Hazelnuts

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , on 14 January 2022| Leave a Comment »

Sprouts are for winter, not just for Christmas. Here’s an idea to make them shine.

Brussels sprouts with hazelnuts – serves 4

  • 50g hazelnuts
  • 450g Brussels sprouts, halved lengthways if large
  • 4 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 tsp Dijon mustard
  • ½ red onion, very finely chopped

Preheat the oven to 180C.

Spread the hazelnuts out on a baking tray and roast for 8 minutes or until golden, then tip onto a clean tea-towel and rub to remove the skins. Roughly chop and set aside.

Put the sprouts in a bowl with 1 tbsp of the oil and season with salt and pepper. Toss well, then tip onto a baking tray and roast, shaking the tray from time to time, for 20-30 minutes or until tender and turning crispy.

Meanwhile, make a dressing by whisking the remaining 3 tbsp of olive oil with the lemon juice and mustard. Stir in the onion and season with salt and pepper.

When the sprouts are ready, transfer them to a bowl, add the hazelnuts and dressing and toss together.

(Original recipe from Everything I Love to Cook by Neil Perry, Murdoch Books, 2021.)

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Pan-fried Sprouts with Soy & Hazelnuts

Posted in Food, Side dish, tagged , , , , , , , on 1 February 2020| Leave a Comment »

Pan-fried sprouts with soy & hazelnuts

Here’s something different to try if you’re running out of Brussels Sprout inspiration. We’re a bit over the bacon and chestnut embellishments – they all seem a bit too Christmassy now.

Pan-fried sprouts with bay, soy, hazelnuts and sherry vinegar – serves 4

  • 20g butter
  • 1 tbsp olive oil
  • 300g Brussels sprouts, remove the outer leaves and halve them
  • 3 bay leaves
  • 50g hazelnuts, chopped
  • 2 tbsp soy sauce
  • 3 tbsp sherry vinegar
  • 1 tbsp honey
  • parsley, to serve

Heat a large frying pan over a medium-high heat. Add the butter and oil when the frying pan is hot. When the butter sizzles, add the sprouts and bay leaves, and shake to coat in the fat. Turn the heat down a bit and fry for 4-5 minutes or until starting to colour.

Add the chopped hazelnuts and toast for 2-3 minutes or until everything has turned golden, add a splash of water if browning too quickly.

Add the soy sauce, sherry vinegar and honey. Continue to cook until the heated through and the sprouts are tender.

Scatter some parsley over to serve if you have it.

(Original recipe by Thomasina Miers in the Guardian, 10th December 2019.)

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Pork, Roast Squash, Apple & Chestnut Salad

Posted in Food, Pork, tagged , , , , , , , , , , , , , on 11 November 2019| Leave a Comment »

Pork, Roast Squash, Apple & Chestnut Salad

Could there be a more autumnal dish? We went completely overboard with a roast pork last weekend and have been searching for great recipes to use it all up. Love your leftovers!

Wine Suggestion: Pork and apples are a happy match for a good Chenin Blanc. Tonight we had Bernard Fouquet’s, Domaine des Aubuisieres Vouvray Silex. Fresh and appley to complement the salad with a lovely clean, dry finish; a soft and friendly wine with good persistence and layers of texture.

Pork, roast squash, apple and chestnut salad – serves 4

For the salad:

  • 50g butter
  • 4 tbsp olive oil
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1kg squash or pumpkin, peeled and cut into slim wedges
  • 2 tsp caster sugar
  • 2 apples, halved, cored and cut into wedges
  • 100g cooked chestnuts (vacuum-packed work fine)
  • 100g spicy pork sausage, cut into chunks
  • 200g leftover cooked pork, cut into chunks
  • 25g hazelnuts, toasted (roast for 20 minutes or so until they smell toasty, the skins will rub off easily with a clean tea towel)
  • 150g watercress or baby spinach

For the dressing:

  • 1½ tbsp balsamic vinegar
  • a tiny bit of Dijon mustard
  • 4 tbsp olive oil
  • 3 tbsp hazelnut oil (we didn’t have any hazelnut oil so used extra virgin olive oil instead)

Preheat the oven to 190C/375F/gas mark 5.

Melt 25g of the butter in a saucepan. Add 3 tbsp of the olive oil, the cinnamon and ginger. Put the squash into a roasting tin and drizzle over the spicy mixture, tossing to coat. Season the squash, then sprinkle over half of the sugar. Roast for 25 minutes, or until tender and slightly caramelised.

Whisk the dressing ingredients together in a bowl, seasoning with salt and pepper.

Melt the rest of the butter in a large frying pan and sauté the apples until golden. Add the chestnuts and heat through, then set aside. Add the rest of the oil to the same pan and sauté the sausage until cooked and nicely browned, then add the pork and heat through – a few toasty brown bits on the pork will taste good too. Season.

Toss the warm squash with all the salad ingredients and the dressing.

(Original recipe from Food by Plenty by Diana Henry, Mitchell Beazley, 2011.)

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Fennel & Orange Salad

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , on 26 November 2018| Leave a Comment »

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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In defence of sprouts…

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , on 18 December 2017| 2 Comments »

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 & Hazelnuts

Posted in Food, tagged , , , , , , , , , , , on 22 August 2016| 1 Comment »

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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