California Walnut and Wild Mushroom Hand Pies

Ingredients:

Pastry:

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup cold unsalted butter, cubed
  • 1/4 cup (50 mL) cold cream cheese, cubed
  • 3 tablespoons whipping cream (35 % M.F.)

Filling:

  • 1/2 cup boiling water
  • 2 tablespoons dried porcini mushrooms, crumbled
  • 2 tablespoon butter
  • 1 shallot, minced
  • 2 cups combination of shiitake caps, oyster and chanterelle mushrooms, roughly chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup California walnuts, chopped
  • 1/2 cup white wine
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten

Preparation:

Pastry:

  1. Pulse flour and salt in food processor.
  2. Add butter and cream cheese, pulse just until dough forms pea-sized pieces. Drizzle cream evenly over dough and pulse until it begins to clump.
  3. Remove dough from processor, pat into round (add 1 tablespoon cream if dough does not hold together), wrap in plastic wrap and refrigerate at least 1 hour (up to 2 days).

Filling:

  1. Pour boiling water over crumbled porcini mushrooms, let stand 10 minutes.
  2. Melt butter in sauté pan over medium-high heat. Add shallots and sauté 5 minutes, stirring occasionally, until tender but not browned. Add fresh mushrooms and California walnuts to pan, cook 5 minutes.
  3. Add wine and porcini mushrooms with water, cook 7 minutes, or until liquid has been absorbed. Remove from heat, cool. Stir in cheese. Can be covered and refrigerated up to 2 days.
  4. Roll dough on lightly floured surface to ¼ inch thickness. Using 3-inch round cookie cutter, cut 24 circles.
  5. Add 1 heaping tablespoon mushroom mixture to centre of 12 circles. Brush edges of pastry with egg, place remaining rounds of dough on top and crimp edges with fork.
  6. Slit tops with knife. Arrange 2-inches apart on parchment paper-lined baking sheet. Brush tops with egg.
  7. Bake in centre of 180° C heated oven for 20 to 25 minutes, or until pastry is golden. Serve warm.


Mini Graveyard Dirt Cakes with California Walnuts

Ingredients:

Gravestones:

  • 70ml white chocolate melting wafers
  • 8 California walnut halves
  • 1 small tube black decorating gel

Graveyards:

  • 70ml white chocolate melting wafers
  • 8 California walnut halves
  • 1 small tube black decorating gel

Preparation:

Gravestones:

  1. Prepare a baking sheet with wax paper.
  2. Place white chocolate in a small microwave safe dish. Heat chocolate in 15 second intervals, stirring with a spoon between each interval, until white chocolate is almost melted (you don’t want the chocolate to burn). Stir chocolate vigorously until all wafers are melted.
  3. Using a fork, dip each California walnut half into the chocolate, cover with chocolate, then remove, shaking excess back into the bowl. Place walnut halves onto wax paper.
  4. Refrigerate 15 minutes. Remove halves from refrigerator and write the letters “RIP” on each walnut halve using the black decorating gel.

Graveyards:

  1. Layer yogurt at the bottom of four short and wide mason jars or glass bowls.
  2. Add cookies and walnut halves to a food processor and pulse until fine crumbs form, about one minute.
  3. Spoon crumbs overtop yogurt. Place two gravestones in each mason jar graveyard. Serve or refrigerate until serving.


Pear & Walnut crumbles

Ingredients:

  • 50g wholemeal flour
  • 1 tablespoon light muscovado sugar
  • 1 teaspoon ground ginger
  • 25g sunflower spread
  • 50g oats
  • 25g California walnuts, chopped + extra to serve
  • 25g raisins
  • 2 tablespoons plain soya yogurt + extra to serve
  • ½ tablespoon sunflower oil
  • 4 Conference pears, halved and cored

Preparation:

  1. Preheat the oven to 200oC,.
    Mix together the flour, sugar and ginger in a bowl, add the sunflower spread and rub in with your fingertip to give coarse breadcrumbs. Stir the oats, Walnuts and raisins. Mix in 2 tablespoons yogurt and set aside.
  2. Heat the oil in a large frying pan and fry the pears, cut side down for 3-4 minutes until golden and caramelised, transfer to a medium roasting tin, cut side up so that they fit in snuggly. Press on the Walnut crumble mixture. Add 3 tablespoons boiling water to the tin and bake for 15-20 minutes, or until golden and the pears are tender.
  3. Serve with extra yogurt and Walnuts sprinkled over.


Mediterranean Cod & Rice

Ingredients:

  • 1 tablespoon olive oil
  • 2 peppers, 1 red, 1 yellow, diced
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 175g wholegrain rice
  • 600ml chicken stock
  • 250g cherry tomatoes
  • 100g spinach
  • 50g California walnuts, chopped
  • ½ x 25g pack basil, shredded
  • 4 x 120g cod fillets

Preparation:

  1. Heat the oil in a large frying pan and fry the peppers and onion for 5 minutes, add the garlic and fry for a further 2 minutes.
  2. Add the rice and stock, cover with a lid and cook for 15 minutes. Add the tomatoes, cover and cook for 5 minutes. Season.
  3. Stir in the spinach, Walnuts and basil and nestle in the cod, recover and cook for 5-7 minutes until the fish is cooked and the rice is tender.

Cooks tip: Try with salmon or hake fillets too.


Date and California Walnut Protein Bars

Ingredients:

  • 100ml milk
  • 1 teaspoon chocolate flavour protein powder
  • 200g dried pitted dates, roughly chopped
  • 3 high protein wheat biscuits
  • 100g California walnuts + 15g for sprinkling
  • 1 medium egg
  • 1 teaspoon ground cinnamon
  • 50g mixed seeds
  • 1 tablespoon maple syrup optional

Preparation:

  1. Preheat the oven to 200°C. Grease and line a 20cm square baking tin with parchment.
  2. Heat the milk and protein powder in a small saucepan to just below boiling, remove from the heat and add the dates, leave to soak for 5 minutes.
  3. Place the dates and any liquid a food processor and pulse to give a coarse paste. Crumble in the wheat biscuits and add the walnuts, egg and cinnamon and pulse again to give a coarse texture. Stir in the seeds and press into the prepared tin, smooth out the surface and sprinkle with the remaining Walnuts, pressing them in slightly.
  4. Bake for 20 minutes and allow to cool, brush with male syrup, if using, then cut into 12 bars.

Cooks tip: Try other flavours of protein powders or use plain whey powder.


Griddled Vegetables with Chickpeas & California Walnut Sauce

Ingredients:

  • 1 aubergine, cut into 0.5cm long slices
  • 2 courgettes, cut into 0.5cm long slices
  • 4 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 400g can chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 4 tomatoes, chopped
  • 50g California walnuts, chopped
  • 150g Greek yogurt
  • 50g pomegranate seeds

Preparation:

  1. Brush the vegetable slices with a little oil and griddle or fry in batches for 2 minutes each side to give golden bar marks, set aside.
  2. Meanwhile, heat the remaining oil in a separate frying pan and fry the onion and 2 cloves garlic for 3-4 minutes, add the chickpeas and cumin then add the tomatoes and half the walnuts and fry for 2-3 minutes. Season to taste.
  3. Mix together the yogurt, remaining garlic and Walnuts.
  4. Lay the vegetables on a large serving platter, top with the chickpea mixture. Spoon over the yogurt mixture and sprinkle with pomegranate seeds to serve.

Cooks tip: Swap the chickpeas for cannellini or kidney beans and add some fresh chilli for a little kick.


Green Shakshuka with California Walnuts

Ingredients:

  • 1 tablespoon olive oil
  • 4 spring onions, sliced
  • 150g frozen peas, defrosted
  • 150g frozen edamame beans, defrosted
  • 1 teaspoon ground cumin
  • 1 green chilli, deseeded and finely chopped
  • 50g California walnuts, roughly chopped
  • 400g can lentils
  • ½ x 25g pack coriander, chopped
  • 4 medium eggs

Preparation:

  1. Preheat the oven to 200°C.
  2. Heat the oil in a large ovenproof frying pan and fry the spring onions, peas and beans for 3 minutes, add the cumin, chilli, walnuts and the lentils with the juice from the can, cook for a further 3 minutes. Stir in half the coriander and season.
  3. Make 4 hollows in the vegetables and crack an egg into each, place the pan in the oven for 7-8 minutes or until the egg white has just set. Seve sprinkled with remaining coriander and extra chopped walnuts, if liked.

Cooks tip:

When in season, try replacing 50g each of the peas and beans with 100g asparagus tip, cut into 3cm pieces. Serve with a drizzle of chilli sauce and crusty bread.


California Walnutty Veggie Meatballs

Ingredients:

  • 425g Cannellini beans, canned, rinsed and drained
  • 1/4 cup red peppers, roasted and chopped
  • 1/2 cup California walnuts, coarsely chopped
  • 1/4 cup red onion, minced
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup Italian seasoned dry breadcrumbs
  • 2 tablespoons smoked sun-dried tomatoes, chopped
  • 1 teaspoon Italian herb seasoning blend
  • 1/2 teaspoon garlic salt
  • 1 egg
  • Olive oil cooking spray

Preparation:

  1. Preheat oven to 200°C and line a baking sheet with foil. Put beans and red peppers between paper towels and pat dry.
  2. Place in a food processor with all remaining ingredients except cooking spray.
  3. Pulse on and off until all ingredients are finely chopped. Do not over mix or meatballs will be mushy.
  4. Shape into balls and place on prepared baking sheet. Coat liberally with olive oil spray and cook for 10 more minutes. Spray again and cook for 10 minutes more.
  5. Serve with marinara over whole grain pasta or in whole grain rolls as a meatball sub.

Tip: Mixture will be easier to shape if refrigerated for several hours.


Italian BBQ California Walnuts 'Meat' Pizza

Ingredients:

  • 420g strong white bread flour
  • 7g sachet dried fast action yeast
  • 2 tablespoons extra-virgin olive oil plus extra for drizzling
  • 140g pizza sauce
  • 200g grated mozzarella or vegan alternative
  • 1 red pepper, sliced
  • 1 small red onion, sliced
  • 150g California walnuts
  • 2 tablespoons BBQ sauce
  • Fresh basil leaves to garnish

Preparation:

  1. Place the flour, yeast and 1 teaspoon salt into the bowl of a kitchen mixer fitted with a dough hook. Stir to combine and mix in the oil and 250ml warm water to make dough. Knead for 10 minutes. Transfer to a large, oiled bowl, cover and prove for 1 hour or until doubled in size.
  2. Preheat the oven to 220°C.
  3. Lightly knead the dough to knock out the air and divide into 2 balls. Roll out each ball to 26cm circle on a floured surface, spread with the pizza sauce leaving a 2cm border round the edges. Sprinkle with cheese followed by the pepper and onion. Bake for 12 minutes.
  4. Meanwhile, place the California walnuts and BBQ sauce in a food processor and blend to a mince-like consistency. Scatter over the pizzas and cook for a further 3-4 minutes.
  5. Scatter over fresh basil leaves and a drizzle of oil to serve.

Cooks tip:

Try adding a pinch of dried chilli flakes.


Meatless California Walnuts and Mushroom Sloppy Joes

Ingredients:

  • 3/4 cup California walnuts
  • 1-pound Portobello mushrooms, gills and stems removed
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1-1/2 cups ketchup
  • 2 tablespoons brown sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce (or vegan Worcestershire)
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 8 potato buns, toasted

Preparation:

  1. Pulse the California walnuts and mushrooms in a food processor in batches until it breaks down and resembles a ground beef texture.
  2. Heat oil in a large skillet over medium high heat. Add the onions, bell pepper and minced garlic, and cook for 5 minutes or until the veggies soften.
  3. Add the California walnuts/mushroom mixture to the skillet; stir so everything is well combined and let cook for 5 minutes.
  4. In a small bowl, combine ketchup, brown sugar, dry mustard, cayenne pepper, tomato paste, Worcestershire sauce, and apple cider vinegar, then add to the skillet. Stir everything together and let simmer for 5 minutes. Adjust with salt to taste.
  5. Serve the prepared sloppy joe mix on top of toasted buns. Serve immediately while still warm.