Lunch

Ingredients:

• 250g quinoa
• 1 small onion
• 2 garlic cloves
• 1 bunch flat leaf parsley
• ½ bunch mint
• 1 handful of dried apricots
• 1 handful of dried dates
• 20g California walnuts
• 500g lamb filet
• Olive oil
• Salt, pepper
• 100g vegetable stock
• ½ teaspoon cumin
• ½ teaspoon ground coriander
• 1 teaspoon harissa
• ½ teaspoon cinnamon
• 1 teaspoon candied orange pieces

Preparation:

1. Cook the quinoa according to the instructions and keep warm. Peel onion and garlic and chop finely. Wash the herbs, pat dry and chop the leaves coarsely. Chop apricots, dates, and walnuts coarsely. Cut the lamb filets into stripes and season with salt and pepper.
2. Heat olive oil in a pan, and sear the filet stripes briefly so that they still have a pink color. Remove from pan, cover and keep warm.
3. Use the same pan to slightly heat garlic and onions. Add spices and orange pieces. In addition, add dates, apricots, and walnuts and increase the heat for a moment. Deglaze with vegetable stock and let it boil down. Add the lamb stripes again, mix well, and season again if necessary. Fold in the fresh herbs and arrange all ingredients along with the quinoa on a platter and serve.

Ingredients

Kofta

• • 2 potatoes, boiled & mashed
  • 1½ cup paneer, grated
  • 3 tablespoons California walnuts, chopped
  • 1 tablespoon coriander, chopped
  • 1 ginger, grated
  • 2 green chillies, chopped
  • 2 tablespoons raisins, chopped
  • 1 teaspoon red chilli powder
  • 1 teaspoon jeera powder
  • Salt to taste

Curry

• • 1 tablespoon butter
  • 1 tablespoon oil
  • 2 bay leaves
  • 1 teaspoon jeera
  • 1 cinnamon
  • 1 onion
  • 3 tomatoes
  • 2 garlic cloves
  • 2 green chillies
  • 2 ginger
  • 2 teaspoons red chilli powder
  • 1 teaspoon garam masala powder
  • 2 teaspoons kasuri methi
  • 2 tablespoons yogurt
  • Coriander leaves to garnish
  • Water as required

Preparation:

Kofta

1. 1. 1. Coarsely chop the walnuts along with some raisins.
      2. Mix together boiled potatoes along with paneer, chopped walnuts and raisins and make small balls out of the mixture.
      3. Air fry the balls made.

Curry

1. 1. 1. Soak California walnuts in water.
      2. Blend together all the ingredients along with the soaked walnuts.
      3. Heat some oil. Add garam masala along with kasuri methi, red chilli powder and add the puree made.
      4. Add some sugar and salt and let it cook until the oil separates.
      5. To infuse your dish with an extra smoky flavor, place a piece of hot coal in a small bowl, put it inside the dish and drizzle some ghee on the hot coals, and cover it with a lid for a few minutes.

Cooks tip: – You can even deep fry or shallow fry the kofta balls instead of air frying

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 peppers, cut into small chunks
• 2 courgettes, thickly sliced
• 2 teaspoons smoked paprika
• 2 cloves garlic, crushed
• 2 x 400g cans butter beans, drained and rinsed
• 2 x 400g cans chopped tomatoes
• 150g California walnuts
• 75g pitted green olives, sliced
• 1 tablespoon chopped flat leaf parsley
• Rice to serve

Preparation:

1. Heat the oil in a large saucepan and fry the onion, peppers and courgettes for 5 minutes until softened.
2. Stir in the paprika and garlic and cook for 1 minute then add the butter beans, chopped tomatoes and ½ can of water, walnuts and olives
3. Bring to the boil, cover and simmer for 10 minutes.
4. Serve sprinkled with parsley and cooked rice.

Cooks tip:-Serve half as above then use the rest the next day on jacket potatoes or stirred into cooked pasta for a quick lunch or supper or simple freeze half for another time.

Ingredients

• 275g potatoes, thinly sliced
• 2 teaspoons oil
• 25g California walnuts, finely chopped
• Pinch of chilli flakes
• 1 teaspoon harissa paste
• ½ teaspoon smoked paprika
• 1 tablespoon chopped parsley
• 2 spring onions, finely chopped
• 2 salmon fillets
• 300g tenderstem broccoli

Preparation:

1. Rinse the potatoes in cold water until the water runs clear. Dry on a clean tea towel.
2. Toss with the oil and season well. Transfer the potatoes to the tray of an air fryer and air fry at 200°C for 20-25 minutes, stirring halfway through until golden and crispy.
3. Remove and set aside.
4. Mix together the walnuts, chilli flakes, harissa, smoked paprika, parsley and spring onions and spoon on top of the salmon fillets.
5. Line the air fryer tray with baking parchment and add the salmon. Air fry at 200°C for 8-10 minutes until golden and the salmon is just cooked through, covering loosely with foil towards the end if they look a little dark.
6. Meanwhile, steam the broccoli for 3-4 minutes or until just tender.
7. Serve salmon with the potato crisps and broccoli.

Cooks tip:-Replace the chilli flakes and harissa with sun dried tomato paste for a less spicy version. Cook the salmon and crisps at the same time if your air fryer has 2 trays.

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:

1. Wash rice thoroughly with water and soak for half an hour. Drain the water and set aside.
2. 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.
3. Drain water from the rice and set aside.
4. Grind the dry spice mix and keep aside.
5. 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.
6. Add the pre-cooked rice. Stir well. Cover and cook on low flame for 12 minutes. Serve hot.

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:

1. Wash the dal 3-4 times and soak them in warm water for 10 minutes.
2. Drain the water and add the washed dal to a pressure cooker.
3. 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.
4. Allow the steam to settle, open the lid and roughly mash the mix leaving a bite.
5. In another pan, heat ghee. Add mustard seeds. Allow them to splutter.
6. Add cumin seeds, curry leaves and red chilies.
7. Splash into the prepared dal.
8. Serve with rice

Ingredients:

• 1 lemon juice
• 1 ½ tablespoon extra-virgin olive oil, plus 2 teaspoons
• 3 teaspoons maple syrup
• 1 teaspoon dijon mustard
• 150g brussels sprouts, trimmed and thinly sliced
• 1 carrot, cut into ribbons
• 150g frozen green beans
• 75g California walnuts
• 1 teaspoon pul biber seasoning, plus extra for serving
• ½ thick slice whole meal bread, cubed
• 400g can cannellini beans, drained and rinsed

Preparation:

1. Make the dressing by whisking the lemon juice, 1 tablespoon oil, 2 teaspoons maple syrup and mustard together, season. Mix 1½ tablespoon dressing into the sprouts and carrot ribbons and massage gently with your hands for a minute to soften, set aside.
2. Blanch the green beans in simmering water for 3 minutes, drain and refresh under cold water.
3. Heat 1 tablespoon oil in a small frying pan and fry the walnuts with the remaining maple syrup and pul biber for 1-2 minutes to caramelize, set aside.
4. Heat the remaining 2 teaspoons oil in the same pan and fry the bread cubes for 2-3 minutes until golden and crisp.
5. Place the sprout and carrot ribbons, cannellini beans, green beans and walnuts in piles around 2 shallow bowls, drizzle over the dressing and top with the croutons to serve.