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Posts Tagged ‘Walnuts’

Akhrote ka raita

We’re sad to say that we’ve finally used up the enormous stash of walnuts we couldn’t resist at a French market. When we got home we thought we’d never get through them. This dish was a fitting end for the last few handfuls and we need to plan another trip. Try this raita with Indian dishes as a refreshing change from the usual cucumber raita.

Yoghurt with walnuts & coriander (Akhrote ka raita) – serves 6

  • 600ml plain yoghurt
  • 2 tbsp finely chopped coriander
  • ½ a fresh hot green chilli, very finely chopped
  • 1 scallion, very finely sliced
  • 65g shelled walnuts, roughly broken into small pieces

Put the yoghurt into a bowl and beat lightly with a fork or whisk until smooth and creamy.

Add the rest of the ingredients plus a good grinding of black pepper and about ½ tsp of salt. Stir to mix.

(Original recipe from Madhur Jaffrey’s Indian Cooking, Barron’s Educational Series, 2002.)

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Duck & Orange Salad

We cooked this while camping in the Dordogne where duck is plentiful and you can buy fabulous fresh walnuts in all the local markets. What a treat!

Wine Suggestion: we can suggest a glass of the walnut liqueur “Liqueur de Noix” for dessert. The Tante Mïon we found from Sarlat was definitely artisanale, but had great character and smoothness. A holiday treat.

Duck & Orange Salad – serves 2

  • 2 x 150g duck breast fillets with skin on
  • 1 baguette
  • 15g shelled unsalted walnuts, chopped
  • 3 oranges or blood oranges
  • 30g watercress

Score the duck skin with a sharp knife, then rub all over with sea salt and black pepper. Place the duck breasts skin side down in a large non-stick frying pan on a medium-high heat. Sear for 6 minutes or until the skin is dark golden, then turn over and cook for another 5 minutes (or longer if that’s your preference). Remove to a board to rest but leave the pan on the heat.

Slice 10 thin slices of baguette. Put the slices of bread into the hot pan with the walnuts and toast in the duck fat until golden, then remove and arrange the toasts on a serving plate.

Meanwhile, top and tail the oranges, cut away the peal, then slice finely into rounds (remove any pips as you go).

Finely slice the duck and put the slices on top of the little toasts. Scatter any extra duck and the oranges around, then dress the watercress with any resting juices on the board and sprinkle over. Scatter over the toasted walnuts, season, and serve.

(Original recipe from Jamie Oliver’s ‘5 Ingredients’, Michael Joseph, 2017)

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Cherry tomato salad with wholegrain mustardSuch a nice tomato salad with lots of delicious dressing for which you will require some crusty bread. You do need to skin the tomatoes but it actually takes no time at all if you follow the instructions below and it allows them to soak up the dressing so don’t be tempted to leave that step out.

Cherry tomato salad with wholegrain mustard – serves 4 to 6

  • 900g cherry tomatoes
  • 50g walnuts, coarsely chopped

FOR THE DRESSING:

  • small bunch of tarragon
  • 2 tbsp balsamic vinegar
  • 1 heaped tbsp wholegrain Dijon mustard
  • 125ml walnut oil or olive oil

Peel the tomatoes by cutting a slit in the base of each then putting them into a large bowl. Pour over some boiling water from the kettle and immediately drain – the skins should peel of easily.

Keep a sprig of tarragon to garnish and remove the rest of the leaves from the stalks. Coarsely chop the leaves and discard the stalks. Whisk the vinegar and mustard together with some salt and pepper. Gradually whisk in the oil so the dressing thickens slightly, then whisk in the chopped tarragon.

Pour the dressing over the tomatoes,  mix gently and taste for seasoning. You can leave at room temperature for a couple of hours at this point. Pile into a salad bowl and sprinkle with the walnuts and the reserved tarragon just before serving.

(Original recipe by Anne Willan IN: BBC Good Food Magazine, April 2002)

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Spaghetti with walnuts, raisins & parsley

A simple weeknight dish with very few ingredients. Typical of the type of dish we have at the end of the week when we’re determined to use what we’ve got without having to return to the shops.

Spaghetti with Walnuts, Raisins & Parsley – serves 4

  • 300g spaghetti
  • 2 tbsp olive oil
  • 2 onions, sliced
  • 5 tbsp raisins or sultanas
  • 250ml chicken or vegetable stock
  • 50g parmesan, grated
  • 5 tbsp chopped walnuts
  • small bunch flat-leaf parsley, finely chopped

Cook the pasta in boiling salted water according to the pack.

Meanwhile, heat the oil in a frying pan and cook the onions for 8 to 10 minutes or until soft and golden brown. Add the raisins and stock and cook for a few minutes until hot through. Toss with the pasta, Parmesan, walnuts and parsley.

(Original recipe from BBC Good Food)

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Spiced Sweet Potato, Puy Lentils and Rocket with Honey-roasted Walnuts

We picked up an amazing salad book, called Community, on our last trip to Australia which really pushes salad to centre stage. The recipes can all be served as a main course or as a side and they portions are accordingly generous. This one is good but the predominant flavour is honey so if that’s not your thing then perhaps give it a miss. We thought it might be nice with some roast pork.

The honey-roasted walnuts are a nice snack on their own too, so don’t be afraid of making too many.

Wine Suggestion: We went a little left-field for this and opened a Colterenzio Lagrein, a spicy, earthy red from Alto Adige – Südtirol; choose something a little earthy with a little spice and good fruit.

Spiced sweet potato, puy lentils and rocket with honey-roasted walnuts – serves 4 to 6

  • 2 kg sweet potatoes, peeled and cut into 2 cm cubes
  • 2-3 tbsp extra virgin olive oil
  • ½ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • ½ tsp ground allspice
  • sea salt and black pepper
  • 250g Puy lentils, rinsed
  • 1 x 250 ml cup of soft herbs e.g. mint, parsley, chervil, tarragon, chives, dill or coriander – finely chopped
  • 2 x 250ml cups of  baby rocket leaves
  • 50g Parmesan, shaved

SWEET VINAIGRETTE:

  • 1 tbsp honey
  • 1 garlic clove, crushed
  • 2 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil

HONEY-ROASTED WALNUTS:

  • 2 tbsp honey
  • ¼ tsp dried chilli flakes
  • ½ tsp turmeric
  • pinch sea salt
  • 2 x 250ml cups walnuts

Preheat the oven to 200C.

Combine the sweet potato, olive oil, nutmeg, cinnamon, cumin and allspice in a large bowl with some salt and pepper. Roast for 30 minutes or until tender and turning golden.

Bring a large pot of water to the boil, then simmer the lentils for about 20 minutes or until tender but still with a little bite. Drain.

Whisk together all the ingredients for the sweet vinaigrette and season with salt and pepper. Stir the vinaigrette through the lentils while they’re still warm.

To prepare the honey-roasted walnuts, combine the honey with the chilli flakes, turmeric, salt and just enough water to make a thick paste. Toss the walnuts in the paste and spread over a baking tray. Roast for 15 minutes or until they are crunchy. They will still be a bit sticky. Watch very carefully after the first 10 minute as they can go from toasted to burnt in seconds.

Combine half the chopped herbs with the rocket, sweet potato and lentils and season well. Scatter over the walnuts, the remaining herbs and the Parmesan before serving.

(Original recipe from Community: Salad recipes from Arthur Street Kitchen by Hetty McKinnon, Pan Macmillan Australia, 2014.)

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Beetroot & Dill with Crème Fraîche & Walnuts

This is a great winter salad that feeds a crowd and goes really well with lamb. You could also serve on it’s own or with some baked potatoes and leftovers make good lunchboxes. Roast the beetroots earlier in the day so you have very little to do to assemble at the end.

Wine Suggestion: An earthy, lighter bodied red works here and a good Beaujolais, Burgundy/Pinot Noir or Northern Rhône Syrah would be a nice choice. We opened a Loire red made from Cabernet Franc, a Chinon, as we were also barbecuing some lamb to accompany it.

Beetroot & dill with crème fraîche and walnuts – serves 4 to 6

  • 12 beetroots (about 1.5kg), peeled and chopped into 2cm cubes
  • 1 tbsp balsamic vinegar
  • 2-3 tbsp extra virgin olive oil
  • 1 garlic cloves, finely grated
  • 3 scallions, finely sliced
  • 2 large handfuls of baby spinach leaves
  • 150g walnuts, toasted in a dry pan, then crumbled
  • a large handful of dill fronds, finely chopped

FOR THE DILL CRÈME FRAÎCHE

  • 250g crème fraîche
  • a large handful of dill fronds, finely chopped
  • juice of ½ lemon
  • 1-2 tbsp extra virgin olive oil

Preheat the oven to 200ºC.

Tip the beetroot into a large roasting tin and drizzle over the balsamic vinegar & olive oil. Add the garlic, salt and pepper and mix well. Roast until tender. Start checking at about 45 minutes but it could take up to 90 minutes. Remove from the oven and leave to cool.

For the dill crème fraîche, whisk the crème fraîche with the dill, lemon juice and olive oil. Add a pinch of salt and some black pepper.

Mix the beetroot with the scallions and baby spinach in a large bowl, then add a good drizzle of olive oil and season with salt and black pepper. Fold the dill crème fraîche through the beetroots – a kind of marble effect looks good so toss gently. Top with the roasted walnuts and sprinkle with more dill to serve.

(Original recipe from Commmunity: Salad Recipes from Arthur Street Kitchen by Hetty McKinnon, Pan MacMillan Australia, 2014.)

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Fried Jerusalem Artichokes with Walnuts

These knobbly little tubers are plentiful at this time of year and most often turn up in soups. We wanted to try something different so cooked this tasty side dish. We had hoped to serve it with some roast Guinea Fowl but had to make do with a roast chicken and some super-charged gravy. Definitely the nicest Jerusalem artichoke dish we’ve tasted and the perfect seasonal side for a roast dinner.

Fried Jerusalem artichokes with walnuts – serves 4

  • 850g Jerusalem artichokes
  • 5 tbsp olive oil
  • 1 tsp golden caster sugar
  • 85g walnut halves
  • 1 fat garlic cloves, finely chopped
  • handful parsley leaves, chopped

Peel the artichokes with a small knife and slice into chunks. Cook in a pan of boiling water for about 5 minutes, or until just tender, then drain.

Heat the oil in a heavy frying pan and sauté the artichokes for 10 minutes or as long as it takes to turn them golden and starting to crisp. Add the sugar, season with salt and pepper, then add the walnuts. Keep cooking until the walnuts are toasted, then toss in the garlic and parsley and toss for about a minute before serving.

(Original recipe by Greg Wallace IN: BBC Good Food Magazine, January 2007.)

 

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