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Posts Tagged ‘Walnuts’

Penne Stilton

We often have lumps of leftover Stilton in the fridge after the weekend and particularly after Christmas. If you find yourself in a similar situation try this simple pasta dish for a mid-week dinner. If that doesn’t solve the problem here’s a few other ideas:

Broccoli and Stilton Soup

Creamy baked Brussels sprouts with stilton

Pasta with Blue Cheese Cream

Roussillon Baked Potatoes

Pork and Pears

Wine Suggestion: delicious with the Bott-Geyl Points Cardinal Metiss, a dry but rich and full white made from all the Pinot varieties you can think of, including the red and pink ones. When young this wine is fresh and enticing but with an extra year in the bottle it fills out and the aromas seem to ramp up a bit more with hints of honey, pears and apples and a lovely dry spice on the palate. More than a match for the powerful flavour of Stilton.

Stilton & Penne Pasta – serves 4

  • 400g penne pasta
  • 25g butter
  • 1 onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 tbsp fresh chopped sage
  • 100g Stilton, cubed
  • handful toasted walnuts, chopped

Cook the pasta according to the instructions on the pack.

Melt the butter in a medium saucepan, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat.

Drain the pasta and reserve some cooking water. Stir through the onions, Stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

(Original recipe from BBC Good Food)

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Circassian chicken

We’re not sure if we would would have ever made this except for having a load of walnuts and red peppers that needed used. Definitely one of the most interesting dishes we’ve cooked this year. We’ve had it warm and also cold; as a side dish and in a floury bap for lunch; a tasty starter and a midnight snack. Delicious every time.

Wine Suggestion: If you decide to eat this warm or cold you need the spice a red wine gives and a chill for freshness and vitality; 30 minutes in the fridge is sufficient, so chilled, not freezing! We’d recommend either a Spanish red, the Jesus Romero Rubus, a rarity from Teruel in Aragon or if you’d like to push the boat out Laurent Combier’s Cap Nord, one of the best Crozes-Hermitage we’ve tried in a long while. The link between these is Syrah, so if you find another one you like try chilling this and giving it a go with this dish.

Circassian Chicken – serves 3-4

  • 2 large skinless chicken breasts
  • 500ml chicken stock
  • 200g walnuts halves
  • 1 slice stale white bread, made into breadcrumbs
  • 2 cloves of garlic, crushed
  • small handful of coriander, chopped

FOR THE PEPPER DRESSING:

  • 1 tbsp red pepper paste/½ tsp sweet paprika & ½ tsp cayenne pepper
  • 2 tbsp olive oil
  • ¼ tsp salt

Put the chicken stock into a large pot with the chicken breasts. Bring to the boil, then simmer and poach for about 20 minutes or until cooked through.

Blitz 150g of the walnuts in a food processor to make a powder, then add the breadcrumbs and garlic with enough of the poaching stock to make a creamy sauce. Season with salt.

Whisk the dressing ingredients together in a bowl until combined.

Pull the cooked chicken into long pieces and combine with the walnut sauce and chopped coriander. Drizzle with the red pepper dressing and decorate with the reserved walnuts.

(Original recipe from Venice to Istanbul by Rick Stein, BBC Books, 2015.)

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Marsala honey pears with Gorgonzola & walnuts

A dessert and a cheese course all at once, solving the problem of which goes first. This is really delicious Autumn dish. Make sure you serve the creamy gorgonzola at room temperature. Marsala is a dessert wine from Sicily which is relatively easy to find, it also works well with figs – see Roast Figs with Marsala.

Wine Suggestion: naturally the Marsala from the recipe is a great match, look out for Florio or Pellegrino amongst others. Alternately a really good Sauternes emphasises the honey or a white Maury brings out the pears and all will work well with the Gorgonzola.

Marsala Honey Pears with Gorgonzola – serves 6-8

  • 2 tbsp olive oil
  • 2 pears, about 500g in total, cored and cut into eighths
  • 3 tbsp Marsala
  • 2 tbsp honey
  • 50g walnut halves
  • 500g ripe Gorgonzola – keep in a cool place but avoid putting it in the fridge if at all possible

Heat the oil in a large frying pan, then fry the pears for 3 minutes per side.

Mix the Marsala and honey together,  add to the pears and allow the mixture to bubble furiously, then transfer to a plate.

Add the walnut halves to the juices left in the pan and stir-fry for about a minute or until browned and sticky. Remove from the pan and scatter over the pears. Serve with the creamy slab of Gorgonzola on the side.

(Original recipe from Nigella Express by Nigella Lawson, Chatto & Windus, 2007.)

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Walnut Pesto

We first tasted walnut pesto in Florence a few years ago but it has taken us a while to get around to making it ourselves. This works equally well for a casual dinner or in smaller portions as a starter and it tastes really special. You can make this with fresh walnuts which you buy whole and shell yourself but it also works well with shelled walnuts, provided you make sure they are fresh (we buy our walnuts from Lidl which come in a sealed foil bag). You can keep the pesto in the fridge for up to a week and it freezes well too.

Wine Suggestion: we like to drink dry white wines that have texture and a certain crunchiness with walnuts, which aren’t always easy to match. Italian whites come to mind first and the nutty ones work very well, like Verdicchio, but it has been dry (sec) Jurançon that has proved a stellar match, like Cauhapé’s Chants des Vignes. A wine with a vibrancy of fruit, a fresh acidity like a crunchy green and red apple mix, some white flowers in the aromas and a texture on the palate that carries through with a long length and food friendly finish.

Pasta with creamy walnut pesto – serves 4 (with some pesto left over)

  • 400g orecchiette pasta
  • 175g walnut halves/pieces
  • handful fresh basil, roughly torn
  • 100g Parmesan, freshly grated, plus extra to serve
  • 50g butter
  • 4 tbsp extra virgin olive oil
  • 50ml double cream

Cook the pasta for the recommended time on the packet.

Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse for a few more times, then season.

Pour the cream into a pan and warm through. Add tw0-thirds of the pesto, then gently heat to loosen it.

Take 2 tbsp of water out of the pasta pan before draining, then mix the pasta and the water into the sauce. Serve immediately with some extra Parmesan and a few basil leaves.

(Original recipe by Ursula Ferringo in BBC Good Food Magazine, April 2009.)

 

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