Mediterranean Fish Crumble with California Walnuts
Ingredients:
- 1 tablespoon rapeseed oil
- 2 peppers – 1 red, 1 green, sliced
- 1 onion, chopped
- 2 cloves garlic, crushed
- 400g can chopped tomatoes
- 240g pack cod fillets, cut into chunks
- 180g raw king prawns
- 75g California walnuts, chopped
- 40g oats
- 2 tablespoons chopped parsley
Preparation:
- Preheat the oven to 200°C.
- Heat the oil in a large frying pan and fry the peppers and onion for 4-5 minutes. Add the garlic and fry for one minute.
- Stir in the tomatoes and swill the can out with 100ml water adding this to the pan. Simmer for 2-3 minutes before adding the fish and prawns. Cook for 2-3 minutes until fish is just cooked. Season with black pepper.
- Transfer to an ovenproof serving dish. Mix together the walnuts, oats and parsley and sprinkle over the fish, bake for 20 minutes until golden.
Heart-Healthy Omega-3 Banana Bread
Ingredients:
- 1 cup raisins
- 3 tablespoons flax seed
- 2 – 3 medium size ripe bananas, mashed
- 1 egg
- 1/3 cup canola oil
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/2 cup vanilla yogurt
- 1-1/2 cups white flour
- 1/2 cup whole wheat flour
- 1/2 cup oat bran
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup chopped California walnuts
Preparation:
- Preheat oven to 160°C. Grease one 9 x 5 x 3-inch loaf pan and set aside. Soak raisins in 1 cup of water for 10 to 15 minutes until raisins are plumped. Meanwhile, grind flax seeds in a coffee or herb grinder until powdery. Drain raisins, reserving liquid. Mix liquid into flax seed powder, stirring until mixture thickens slightly.
- In a medium mixing bowl, mix mashed bananas and flax seed mixture. Let sit.
- In a separate bowl, beat egg with canola oil. Add sugars, beating until smooth. Add vanilla yogurt. Set aside.
- In a third bowl, sift together flours, oat bran, baking powder, baking soda, salt and cinnamon. Add alternately banana mixture and egg mixture, stirring until batter is just mixed. Gently fold in raisins and walnuts.
- Spoon batter evenly into bread pan. Bake for 45 minutes then tent lightly with foil. Bake for 30 to 35 minutes more or until a knife inserted in the center comes out clean.
California Walnut Power Bread in Clay Pot
Ingredients:
- Ingredients for 8 loaves:
- 100 g California walnuts
- 500 g rolled oats (gluten-free)
- 3 tablespoons buckwheat flour
- 1 tablespoon chia seed
- 1 tablespoon sesame seeds
- 6 tablespoons flaxseed
- 2 teaspoons baking powder
- 1 tablespoon salt
- baking paper
Preparation:
- Coarsely chop California walnuts. Mix with rolled oats, buckwheat flour, chia seeds, sesame seeds, flax seeds, baking powder, and salt. Add 600 ml hot water and mix well. Let dough rise for about 30 minutes.
- Line clay pots (6 cm) with baking paper. Divide dough among the pots and bake in a preheated oven (electric oven: 200 °C / convection oven: 180 °C) for approx. 50-60 minutes. Take bread out of oven, let it cool for 30 minutes and serve in pots.
California Walnut Malpua – Hemasri Subramanian
Ingredients:
- For Malpua Batter
- 1 cup all-purpose flour/maida
- 3 teaspoons unsweetened khoa/mawa
- 1 teaspoon fennel seeds
- Water
- For Sugar syrup
- 1 cup water
- 1 cup sugar
- 2 teaspoon milk
- 1/4 teaspoon cardamom powder
- For Frying
- Oil/ghee
- For Rabri
- 1-liter milk
- 1/4 cup sugar
- 1/4 teaspoon cardamom powder
- A pinch of saffron
- California walnuts
Preparation:
Malpua Batter
- Mix all-purpose flour/maida and unsweetened khoa/mawa, then add fennel seeds and to it mix.
- Gradually add water and mix to a thick flowing batter.
- Ferment the batter for 12 hours.
Sugar syrup
- Boil water and add sugar and cardamom pods to it.
- Stir it until the sugar dissolves, then let it boil for another 5 mins on medium flame.
- Keep the sugar syrup aside
Rabri
- Heat a thick-bottomed pot with the milk. Keep the flame on medium-low and continuously stir the milk
- Once the milk reduces to half, add the sugar, cardamom powder, and saffron strands, mix well.
- Soak walnuts for 2 hours, then chop them finely and add the walnuts to the rabri and mix well.
- The rabri is done.
Malpua
- Heat oil in a wide pan.
- Gently pour the fermented batter. Flip them and fry till it turns crisp and golden in color. Now add the fried malpua to the sugar syrup.
- Soak in sugar syrup for 2 minutes.
- Serve the malpua with rabri, chopped walnuts, and saffron.
California Walnut Fish Biryani – Chef Varun Inamdar
Ingredients:
- 4 slices king fish steak; on the bone.
- 1/3 cup California walnut powder
- 1 tablespoon garam masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 3 teaspoons ghee
- 3 cups rice, cooked till 3/4 done
- 1/4 cup brown onion paste
- 1/4 cup fresh tomato purée
- 1 teaspoon garlic paste
- 1 teaspoon red chili paste
- 1 tablespoon saffron water
- Salt as required
- Garnish:
- Handful fresh pomegranate seeds
- Handful coriander leaves
Preparation:
- Take a deep bottomed pan and ghee in it.
- Once it is heated, add garlic paste, red chili paste and sauté on high flame.
- Stir in brown onion paste, walnut powder and tomato paste. Cook till oil releases the sides of the pan.
- Add in powder spices and cook till the raw smell goes away.
- Add a cup of water and season with salt. Place the fish steaks carefully along with the walnuts and layer with rice.
- Splash in the saffron, water and cover with a lid.
- Cook on medium flame for 15 minutes.
- Just before serving, add the pomegranate and coriander leaves. Serve hot.
Caramel, Chocolate and California Walnut Ice Cream
Ingredients:
- 300g frozen bananas
- 30g dates, soaked in hot water for 10 minutes
- 25g pure cocoa powder
- 40g powdered California walnuts
- 40g of chopped California walnuts
Preparation:
- Grind the first four ingredients until a creamy consistency is obtained (you can add some liquid from the soaking of the dates if it is not well ground).
- Add the chopped walnuts and mix by hand.
- Serve with a little melted chocolate and walnuts.
Chocolate With California Walnut Churros
Ingredients:
- Churros:
- 2 cups water
- 1-3/4 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 2 cups flour
- 1/3 cup finely chopped California walnuts
- 2-1/2 cups sugar
- 1-1/2 tablespoon ground cinnamon
- 4 cups olive oil
- Chocolate sauce:
- 3 cups milk
- 1 cinnamon stick
- 1/3 cup brown sugar
- 2 teaspoons flour
- 1/2 cup unsweetened cocoa powder
Preparation:
Churros:
- Pour water into a medium saucepan with 1 teaspoon sugar, melted butter and salt; stir with a whisk. Bring to boil and add all the flour and chopped California walnuts.
- Stir for about 2 minutes with a wooden spoon until a smooth paste forms. Remove from heat and form a dough. Allow churro dough to cool for 5-8 minutes.
- While dough is cooling, preheat oil in large pan or electric skillet over medium heat (180°C).
- Mix 2 cups of sugar with 1-1/2 tablespoons ground cinnamon in wide bowl or pie pan. Set aside cinnamon sugar mixture.
- Once cooled, put the dough into a pastry bag with a star-shaped tip to form the churros. Pipe the dough out on a cookie sheet in pieces. Cut with scissors if needed.
- Use a wooden skewer to poke through each piece vertically to allow for steam to escape during frying.
- Place 4 to 5 churros in hot oil and fry until golden brown and crispy for about 3 to 4 minutes, turning occasionally.
- Drain on paper towels. Roll in cinnamon sugar mixture and serve with hot chocolate sauce.
Chocolate sauce:
- In a medium sauce pan, bring milk, cinnamon and brown sugar to a boil.
- Remove from heat immediately. Cover and let it stand.
- Add flour and cocoa into milk pan and stir well.
- Reheat over low heat for about 10-12 minutes to thicken slightly. Serve hot in cups or glasses with the churros.
California Walnut Mango Pickle
Ingredients:
- 1 mango
- 1 small green chilli pepper
- 2 teaspoons oil
- ½ teaspoon turmeric
- 1 tablespoon brown sugar
- 1-2 tablespoons white wine vinegar
- 40g California walnuts
Preparation:
- Peel the mango, remove the pulp from the stone and cut into dices.
- Wash the chili pepper and chop finely, then heat oil and sauté the chili pepper briefly.
- Add turmeric and mango, sprinkle with sugar and let stew for about 1-2 minutes. Add vinegar and raise heat for a minute.
- Chop walnuts, toast them in a small pan and mix them with the pickles.
California Walnut Kashmiri Doon Ki Chutney – By Chef Varun Inamdar
Ingredients:
- 1/2 cup California walnuts, chopped roughly
- Salt as required
- 2 green chillies
- 10-15 fresh mint leaves
- 1 tablespoon onion, finely chopped
- 1 teaspoon royal cumin seeds
- 1/4 cup fresh thick curd
Preparation:
- Place all ingredients in a stone mortar and pestle.
- Grind till it reaches a desired texture and consistency.
- Serve
California Walnut Naga Tomato Chutney – By Chef Varun Inamdar
Ingredients:
- 2 cups tomatoes, finely chopped
- 1/4 cup California walnuts, chopped roughly
- 2 green chillies, chopped
- 2 tablespoons garlic, chopped
- 2 inch ginger roughly chopped
- 1-2 whole dried red chillies
- 1 cup water
- Salt as required
Preparation:
- In a kadhai, heat the water.
- Add tomatoes, walnuts and all the ingredients.
- Cook this mixture on medium flame stirring intermittently.
- Cook this until all the water dries up.
- Do not let the mixture burn.
- Once done, smash it well with the back of a spoon.
- Serve hot or at room temperature.
