Smoked Spiced California Walnuts

Ingredients:

  • 200g California walnuts
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried rosemary
  • ½ teaspoon garlic granules
  • 1 teaspoon sweet smoked paprika
  • A pinch of chili flakes
  • ¼ teaspoon sea salt flakes, scrunched fine

Preparation:

  1. Toss the walnuts with the olive oil in a mixing bowl. Mix the rest of the ingredients together, then sprinkle over the nuts while tossing them in the bowl so that they get an even coverage.
  2. Set the air-fryer to 160°C using the ‘roast’ mode and transfer the coated nuts to the fryer basket. Roast for 6 minutes, giving the basket a shake halfway through.
  3. Tip the walnuts onto kitchen paper and spread them out into a single layer. Leave to cool completely before serving or storing in an air-tight container.

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Squash and California Walnut Chickpea Burgers

Ingredients:

  • 150g peeled butternut squash, diced
  • ½ x 400g can chickpeas, drained and rinsed
  • 50g California walnuts, chopped
  • 1 tablespoon plain flour
  • 1 tablespoon chopped parsley
  • 2 whole meal pittas
  • Salad and fat free Greek yogurt to serve

Preparation:

  1. Cook the squash in boiling water for about 10 minutes or until tender, drain and allow to cool.
  2. Place the chickpeas in a large bowl and add the squash, crush with a potato masher or fork then stir in the walnuts, flour and parsley, season and mix well. Divide into 4 small burgers.
  3. Line the air fryer tray with baking parchment and add the burgers. Air fry for 15 minutes at 180°C until golden.
  4. Remove and add the pittas. Air fry for 2-3 minutes to toast.
  5. Split the pittas open, fill with some salad and top with the burgers and a dollop of yogurt to serve.

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Parmesan California Walnut Chicken with Sweet Potato Chips

Ingredients:

  • 2 chicken breast fillets
  • 25g parmigiano reggiano, finely grated
  • 25g California walnuts, finely chopped + 1 tablespoon
  • 1 medium egg, beaten
  • 227g can chopped tomatoes
  • 6 mini mozzarella balls
  • 1 medium sweet potato, skin on and cut into 1cm chips
  • 1 tablespoon olive oil
  • Basil leaves to garnish
  • Salad to serve

Preparation:

  1. Beat the chicken breasts between 2 sheets baking parchment to give an even 1cm thickness.
  2. Mix together the Parmesan and 25g finely chopped walnuts on a plate.
  3. Dip the chicken in the egg then coat in the walnut mixture.
  4. Line the tray of an air fryer with baking parchment and add the chicken.
  5. Air fry at 200°C for 15-20 minutes until golden and cooked through.
  6. Meanwhile, cook the chopped tomatoes in a small saucepan for 4-5 minutes, stirring until thickened and reduced, season.
  7. Spoon the tomato sauce over the chicken and top with mozzarella balls.
  8. Roughly chop the remaining walnuts and sprinkle over the chicken. Air fry for 5-8 minutes until golden
  9. Toss the sweet potato chips with oil, season and place in the air fryer tray. Air fry for 10-15 minutes until golden and tender, turning halfway through.
  10. Serve with the Parmesan chicken scattered with basil leaves and some salad.

Cooks tip:
Shop bought pasta sauce work well instead of the chopped tomatoes and try using frozen sweet potato chips. Cook the chips at the same time as the chicken if the air fryer has 2 trays

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California Walnuts and Tabbouleh Stuffed Peppers

Ingredients:

  • 100g giant whole wheat couscous
  • ½ vegetable stock cube
  • 2 tomatoes, finely chopped
  • 1 lemon juice
  • 25g pack flat leaf parsley, chopped
  • 100g California walnuts, chopped
  • 2 red and 2 yellow peppers
  • 1 teaspoon pul biber
  • 1 teaspoon extra virgin olive oil + 1 tablespoon
  • 1 tablespoon white wine vinegar
  • Salad to serve

Preparation:

  1. Cook the couscous with the stock cube according to pack instructions, drain and cool.
  2. Stir in the tomatoes, lemon juice, parsley and half the walnuts. Season well.
  3. Cut the tops of the peppers, scoop out the seeds and discard.
  4. Spoon the tabbouleh into the peppers and place them, standing upright, in the tray of an air fryer.
  5. Add 3 tablespoons water to the base of the tray.
  6. Mix together the remaining walnuts, pul biber and 1 teaspoon oil and sprinkle over the peppers.
  7. Bake in the air fryer at 200°C for 10-15 minutes or until the peppers are tender, covering with foil towards the end if they look a little dark.
  8. Whisk together the 1 tablespoon oil and vinegar, season and drizzle over the peppers.
  9. Serve with a fresh salad.

Cooks tip:
Use different colors of pepper to add color.

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Mediterranean Vegetable with California Walnut Flatbreads

Ingredients:

  • 2 yellow peppers, diced into 2cm pieces
  • 1 small courgette, diced into 2cm pieces
  • 1 small aubergine, diced into 2cm pieces
  • 1 red onion, diced into 2cm pieces
  • 75g California walnuts, roughly chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon sumac
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 4 flatbreads
  • 200g tub reduced fat red pepper humus
  • 4 tablespoons fat free natural yogurt

Preparation:

  1. Mix all the vegetables in a large bowl with the walnuts, oregano, sumac, vinegar and oil, season well.
  2. Spread out onto the tray of an air fryer and air fry at 200°C for 20-25 minutes, stirring once half way until golden and softened.
  3. Remove and set aside.
  4. Add the flatbreads to the air fryer tray and air fry at 160°C for 3 minutes to warm up.
  5. Spread the flatbreads with the humus and top with the vegetables, serve topped with a spoonful of yogurt.

Cooks tip:
Swap the sumac for pul biber to add extra spice. Or try topping with a poached egg for a more main meal.

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Lemon & California Walnut Drizzle Cake

Ingredients:

  • 175g butter, softened
  • 1 lemon, zest and juice
  • 175g caster sugar
  • 3 large eggs
  • 175g self-raising flour
  • 50g California walnuts, finely chopped + 25g roughly chopped
  • 50g icing sugar, sifted

Preparation:

  1. Grease and line the base and sides of an air fryer tray with baking parchment.
  2. Whisk together the butter, lemon zest and caster sugar until pale and fluffy. Whisk in the eggs, 1 at a time.
  3. Stir the flour and 50g chopped walnuts into the cake mixture with the juice of ½ lemon.
  4. Spoon into the prepared tray, level the surface and bake in the air fryer at 180°C for 35-40 minutes until a skewer comes out clean, cover with foil towards the end if it looks a little dark. Allow to cool.
  5. Blend the icing sugar with 1-2 teaspoon lemon juice to give a smooth and thick, but pipeable consistency and drizzle, or pipe over the cake and sprinkle with remaining walnuts.
  6. Cut into 9 to serve.

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Breakfast Ham & California Walnut Bagels

Ingredients:

  • 2 bagels, halved
  • 2 slices honey roast ham
  • 50g mature cheddar, grated
  • 2 medium eggs
  • 25g California walnuts, roughly chopped
  • Chopped parsley to serve

Preparation:

  1.  Line an air fryer tray with baking parchment.
  2. Fill the bagels with ham then the cheddar. Crack the egg into the hole in the center of the top of the bagel, you might not need all the egg white. Sprinkle with the walnuts and place in the tray.
  3. Bake in the air fryer at 180°C for 8-10 minutes until the egg white has just set, cover with foil towards the end foil looking a little dark. Sprinkle with parsley to serve.

Cooks tip:
Try other cooked meats instead of ham, or Emmental instead of cheddar.

by admin

Indian Spiced Walnut Crumble

Ingredients:

  • 2 cups California walnuts
  • 1 3/4 cups canned chickpeas, rinsed and drained
  • 1/2 cup cooked lentils
  • 3 tablespoons olive oil, divided
  • 2 tablespoons curry powder
  • 1 tablespoon paprika
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garam masala

Preparation:

  1. Place walnuts in a food processor pulse to coarsely chop.
  2. Add 1 tablespoon oil and remaining ingredients and pulse to a form a crumble, scraping down the sides as needed.
    Heat remaining oil in a large non-stick skillet and sauté mixture until slightly browned, stirring frequently.

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Yoghurt Barley Soup with Cilantro-Walnut Pesto

Ingredients:

For the Soup:

  • 1 cup pearl barley
  • 4 cups water
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup finely minced onion
  • 1/2 teaspoon cumin
  • 1 teaspoon minced or crushed garlic
  • 1 cup plain yoghurt, at room temperature
  • Black pepper to taste
  • Cilantro-walnut pesto

For the Cilantro-Walnut Pesto:

  • 1 cup walnuts
  • ½ teaspoon minced or crushed garlic
  • 1 cup firmly packed cilantro (leaves and smaller stems)Scant
  •  ½ teaspoon salt
  • 6 tablespoons extra-virgin olive oil

Optional Additional Toppings:

  • Minced fresh mint
  • Chopped California walnuts

Preparation:

For the Soup:

  1. Combine the barley, water, and ½ teaspoon of salt in a medium-large saucepan, and bring to a boil. Lower the heat to a simmer, cover, and cook until the barley is tender – about 45 minutes. Meanwhile, place a medium-sized skillet over medium heat and wait about a minute, then add the olive oil and swirl to coat the pan.
  2. Toss in the onion and cumin and sauté for about 5 minutes, or until the onion becomes translucent. Add the garlic and the remaining ½ teaspoon salt, and continue to sauté until the onion becomes very soft – about another 5 to 8 minutes.
  3. When steps 1 and 2 are done, add the sautéed mixture to the barley mixture, and simmer them together, covered, over the lowest possible heat, for about 10 minutes – to meld the flavours.
  4. Stir and/or whisk the room-temperature yoghurt into the hot soup until it blends in completely. Season to taste with black pepper, and serve right away, with a heaping teaspoon (or more) of the pesto added to each serving.
  5. If desired, you can also top it with scatterings of fresh mint and minced walnuts.

For the Cilantro-Walnut Pesto:

  1. Place the walnuts in a blender or the small bowl of a food processor, and grind to a coarse meal.
  2. Add the garlic, cilantro, and salt, and continue to run the machine until it becomes a uniform green paste (some light walnut texture is fine).
  3. Run the machine while you drizzle in the oil. Transfer to a container with a tight-fitting lid, and refrigerate until use.

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Fennel Tomato Soup with California Walnut Lemon Gremolata

Ingredients:

  • 400g bulb fennel (fresh fennel)
  • 1 onion
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 240g peeled tomatoes
  • 400ml vegetable stock
  • Salt, pepper
  • 1 pinch sugar

For the Gremolata:

  • 60g California walnuts
  • Grated peel from ½ organic lemon
  • 40 freshly ground parmesan
  • 1 tablespoon chopped fennel green

Additional:

  • Fennel green for decoration

Preparation:

  1. Clean the fennel and set the fennel greens aside. Cut in halves, and remove the stem. Cut the fennel into small pieces. Peel onion and garlic and dice into small pieces. Heat olive oil in a pan. Lightly fry fennel, onions and garlic. Add tomatoes and vegetable stock. Cook for 20 minutes.
  2. Puree the soup not until completely fine. Season with salt, pepper and sugar.
  3. Chop walnuts and roast them without fat in a coated pan. Combine with lemon peel, parmesan and fennel green. Top the soup with gremolata and fennel green. Serve together with the rest of the gremolata.

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