Overnight Oats with Buckwheat and California Walnuts
Ingredients:
- 100g buckwheat
- 100g oatmeal
- 100g walnuts
- 5 tablespoons of orange juice
- 200g Greek yoghurt, pure
- 1 teaspoon of cinnamon
- 4 teaspoons of honey
- Mixed berries and chopped walnuts for the topping
Preparation:
- Add each, the buckwheat, oatmeal and walnuts in one bowl and cover the ingredients with water. Put the covered bowls overnight in the fridge.
- Seven all ingredients and add them all together in one bowl.
- Blend the seeds-walnut-mixture with orange juice, honey and cinnamon. (Tip: If you like it really fine, you can put the mixture in a blender)
- Blend the seeds-walnut-mixture with yoghurt and fill the overnight oats in pretty glasses or breakfast bowls. Garnish the oats with fresh berries and chopped walnuts if you like.
Sweet Potato Tart with California Walnut Crust
Ingredients:
- Crust:
- 2 cups California walnuts, ground
- 1/4 cup grated parmesan
- 2 tablespoons melted butter
- Filling:
- 2 sweet potatoes, thinly sliced
- 1/3 cup whipping cream
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1/2 teaspoon each: salt and pepper
- 1/2 teaspoon ground nutmeg
- 1/4 cup grated Parmesan
Preparation:
- In medium bowl using fork, combine walnuts, parmesan and butter (add 1 tablespoon more butter if dry). Using the back of a spoon, press walnut mixture into bottom and halfway up sides of a 4-inch x 10-inch (10-cm x 25-cm) tart pan. Cover and refrigerate at least 1 hour or overnight.
- In separate bowl, combine sweet potatoes, cream, thyme, salt, pepper and nutmeg; stir well.
Cover and refrigerate at least 1 hour or overnight. - On walnut base, layer sweet potatoes; drizzle with remaining cream mixture and sprinkle with parmesan.
- Bake at 180°C for 45 minutes or until potatoes are tender and filling is golden and bubbly.
- Let it stand for 10 minutes; slice and serve warm.
Hot Dogs with California Walnut Mustard Relish
Ingredients:
- 2 tablespoons olive oil
- 1 onion, sliced
- 50g California walnuts, roughly chopped
- 1 gherkin, finely diced
- 1 tablespoon American yellow mustard
- 1 tablespoon chopped parsley
- 4 jumbo frankfurters
- 4 hot dog rolls, split down the center
Preparation:
- Heat the oil in a frying pan and fry the onion for 5 -7 minutes, add the walnuts and fry for a further 1 minute. Transfer to a bowl and mix in the gherkin, mustard, 1 tablespoon water and parsley, season.
- Cook the frankfurters on a BBQ or griddle pan for 5-8 minutes, turning until evenly cooked. Serve in the buns topped with the walnut mustard relish.
Cook’s tip: Add tomato sauce to the buns before adding the frankfurters if liked. The relish can be made ahead and kept in the fridge until needed.
Apple and Grapefruit Crumble with California Walnuts
Ingredients:
- 1kg apples peeled, core removed and diced
- 2 grapefruits
- 200g caster sugar
- 20g corn flour/starch
- 8g salt
- 100g rolled oats
- 100g gluten free/ rice flour
- 100g butter
- 100g coarsely chopped California walnuts
- 1 egg yolk
Preparation:
- Peel and remove the core from the apples before cutting into 1/2cm slices.
- In a large shallow pan, pour the sugar in with the apples and cook on a medium heat.
- Cut the skin off the grapefruits, then slice the segments out before adding to the apples. Add a pinch of salt to help improve the flavor.
- To make the crumble, break California walnuts up in your hand and place in a mixing bowl.
- Add the flour, oats and butter to the bowl along with the sugar and mix together with your hands to make a crumble.
- Finally for the crumble add an egg yolk and stir together.
- Mix the corn flour with a little water to make a thin paste. When the apples are soft and cooked, pour the corn flour in and stir together.
- The apple and grapefruit mixture will thicken as you stir together, remove from the heat and pour into an ovenproof dish ready for the crumble.
- Scatter the crumble mixture over the apples and grapefruit and gently spread out.
- Bake in the oven at 180°C for 30-40 minutes, until golden.
Heirloom Tomato Salad with Toasted California Walnuts & Smoked Blue Cheese
Ingredients:
- 1kg ripe summer tomatoes (colorful heirlooms are nice)
- Salt and pepper to taste
- 1/2 cup toasted walnuts
- 1/4 cup blue cheese, thinly sliced
- 1 tablespoon fresh dill
- 1–2 tablespoon fresh Italian parsley
- Dressing:
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar (or red wine or balsamic vinegar)
- 1 garlic clove (finely minced) or sub 1 tablespoon finely minced shallot
- Pinch of salt and pepper
Preparation:
- Wash and slice the tomatoes and place them on a platter, slightly overlapping.
- Sprinkle with salt and pepper.
- Scatter the toasted walnuts and add the thinly sliced blue cheese over top.
- Sprinkle with the fresh herbs.
- Make the dressing and spoon it over the top, trying to get a little on each tomato slice. Enjoy!
California Walnuts Akhroti Seekh Kebab
Ingredients:
- 2 cups minced mutton
- 1/4 California walnuts, crushed
- For the marination
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1½ tablespoons salt
- 1/4 teaspoon black pepper, powdered
- 1/4 teaspoon garam masala
- Skewers to make the kebabs
- Oil for brushing
- For serving
- Chaat masala
- Lemon halves
Preparation:
- In a large bowl, mix minced meat with all the other ingredients and massage the meat for 5 minutes till it starts feeling warm.
- Shape the meat mixture into long cylinders and insert a skewer lengthwise through the center.
- Brush them with oil and cook for 2 minutes on high flame.
- Sear the meat and cook on medium flame for 10 minutes, rolling intermittently.
- Sprinkle chaat masala and splash some lemon juice. Serve!
California Walnut Kashmiri Modur Pilaf
Ingredients:
- 1 cup basmati rice
- 1 cup sugar
- 6 tablespoons ghee
- A generous pinch of saffron strand
- 1/3 cup California walnut halves
- 1/3 cup candied fruits
- Salt as required
- 3 cups water
- A few drops yellow food grade color
- Dry spice mix
- 3 bay leaves
- 1/2 teaspoon cloves
- 1 inch cinnamon stick
- 1 tablespoon cardamom seeds
- 1/4 teaspoon whole black peppercorns
Preparation:
- Wash rice thoroughly with water and soak for half an hour. Drain the water and set aside.
- In a small saucepan, add 2 cups of water and bring it to boil. Add rice and cook for about 5 to 10 minutes. Ensure that rice is only cooked 3/4th.
- Drain water from the rice and set aside.
- Grind the dry spice mix and keep aside.
- In another pan, add ghee, sugar, remaining 1 cup water, dry spice mix, drops of color, saffron strands, candied fruits and California walnuts. Bring to a boil till the sugar has dissolved completely.
- Add the pre-cooked rice. Stir well. Cover and cook on low flame for 12 minutes. Serve hot.
Chilled Zucchini, California Walnut and Basil Soup
Ingredients:
- 2 tablespoons olive oil, plus more for garnish
- 225g shallots (about 6), halved, thinly sliced
- 1 teaspoon thyme leaves, fresh, finely chopped
- 4 garlic cloves, thinly sliced
- 900g zucchini (about 6), cut crosswise into 1/8-inch-thick rounds
- 2 teaspoons salt
- ¼ teaspoon black pepper, freshly ground
- 4 cups vegetable or chicken broth, low-sodium
- 2 cups California walnut halves, toasted, plus more for garnish
- 3 cups (about 50g) basil leaves, fresh, packed, plus more for garnish
- 1 cup yogurt, plain, low-fat
- 1 teaspoon lemon juice, freshly squeezed
Preparation:
- Heat oil in a large saucepan over medium-high heat. When it shimmers, add shallots and cook, stirring occasionally, until golden brown, about 5 minutes. Add thyme and garlic and cook until fragrant.
- Stir in zucchini, salt, and pepper, reduce heat to medium, and cook, stirring occasionally, until zucchini is very soft, about 10 minutes. Add broth and simmer until zucchini is falling apart, for about 20 minutes.
- Place half of the zucchini mixture and half of the walnuts in a food processor fitted with a blade and process until smooth, for at least 2 minutes (use caution when blending hot liquids). Transfer to a medium bowl, then repeat with remaining soup.
- Place the soup bowl into a large bowl of ice water, and set aside to cool, stirring occasionally until it comes to room temperature, for about 20 to 30 minutes.
- Transfer this to the refrigerator to chill thoroughly, at least 1 hour. Meanwhile, blend or puree the basil, yogurt, and lemon juice together until smooth.
- Just before serving, stir in yogurt mixture, taste and adjust seasoning as desired. Serve topped with chopped walnuts, a drizzle of olive oil, and a few torn basil leaves.
California Walnuts and Cucumber Gazpacho
Ingredients:
- 4 large cucumbers
- 1/2 bunch of leaf parsley
- 1/2 bunch of mint
- 1 bunch of spring onions
- 1/2 red onion, peeled
- 120ml olive oil
- 120ml white wine vinegar
- 170g low-fat yogurt
- 125g California walnuts, toasted
- 125g ice cubes
- Salt and freshly ground pepper
Preparation:
- Peel and roughly dice the cucumbers. Sprinkle with salt and set aside for about 1 hour. Pour off the liquid.
- Put the cucumbers with the remaining ingredients in a food processor to form a homogeneous soup.
- To serve, pour the soup into cold bowls and garnish with a few drops of oil or some mint.
California Walnut Dal Tadka – Chef Varun Inamdar
Ingredients:
- For the Dal
- 1 cup split pigeon peas
- 1/4 cup California walnuts, roughly chopped
- 1/4 cup onions, chopped
- 1/4 cup tomatoes, chopped
- 1 tablespoon green chilies, chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon salt to taste
- 1/2 teaspoon garam masala
- For the tempering
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 dried red chilies
- 1 spring curry leaves
- 1 tablespoon ghee
Preparation:
- Wash the dal 3-4 times and soak them in warm water for 10 minutes.
- Drain the water and add the washed dal to a pressure cooker.
- Add 3 cups water, salt, California walnuts, onions, tomatoes, green chilies, ginger paste, red chili powder, garam masala and turmeric powder. Stir well. Cook on medium flame under 2 whistles.
- Allow the steam to settle, open the lid and roughly mash the mix leaving a bite.
- In another pan, heat ghee. Add mustard seeds. Allow them to splutter.
- Add cumin seeds, curry leaves and red chilies.
- Splash into the prepared dal.
- Serve with rice
