Walnuts

 Walnuts Key facts Most commercially available nuts are from the Persian walnut species - a large nut within a thin shell, although there are countless walnuts grown throughout the world. Popular in Eastern European countries, they are a rich source of omega 3 fatty acid. Uses include liqueurs such as the Italian nocino, pasta sauces and pickled whole.

The walnut harvest in Europe starts in October; the Californians send their uniform, high quality crop a little later.

When walnuts are farmed on any scale, as they are in parts of France like the Dordogne, the nuts are gently dried in huge ovens to make sure they will keep. A wet walnut is simply one that has not been dried.

Walnut oil has a rich walnut flavour and a high level of healthy fats to recommend it.

 
Related Recipes
Tagliatelle with Gorgonzola and Toasted Walnuts Serves 4

Tagliatelle with Gorgonzola and Toasted Walnuts

The crunch of the walnuts and the tang of the blue cheese combine to make this a really wonderful vegetarian pasta dish that's made in minutes.

 
 
American Turkey Stuffing Makes enough for a 12-14 lb (5.5-6.5 kg) turkey

American Turkey Stuffing

Pork, apples, walnuts and herbs feature in this wonderful stuffing recipe, given to Delia by an American family at a Thanksgiving dinner. The pork and apples add moistness, helping the turkey to remain succulent.

 
 
Italian Chocolate Nut Christmas Cake  Makes one 8 inch (20 cm) round cake

Italian Chocolate Nut Christmas Cake

Chocolate, nuts and brandy find their way into this wonderful Italian Christmas cake from Anna del Conte - so good you could also serve it for dessert.

 
 
Pork with Pickled Walnut Stuffing Serves 8

Pork with Pickled Walnut Stuffing

This elegant recipe features a mixture of flavours that is totally sublime… perfect for entertaining during the winter months.

 
 
Wild Mushroom and Walnut Soup Serves 8 as a first course

Wild Mushroom and Walnut Soup

Full of autumnal or Christmas flavours, this wonderful soup is a real treat and has plenty of French influence. It uses dried wild mushrooms so no need to go foraging!

 
 
Parmesan-coated Fish with Walnut Romesco Sauce Serves 4

Parmesan-coated Fish with Walnut Romesco Sauce

Use any firm white-fleshed fish such as cod, haddock or pollack for this recipe. Dusting the fish with flour and Parmesan adds a lovely golden crust. The Romesco sauce - made from walnuts - is the finishing touch.

 
 
Venison Braised in Blackfriars Porter and Port with Pickled Walnuts Serves 4

Venison Braised in Blackfriars Porter and Port with Pickled Walnuts

Venison, porter, port and pickled walnuts...there's something decidedly Dickensian-sounding about the main ingredients in this luscious stew. Marinating the meat the night before, then slow braising maximises flavour.

 
 
Chicken Waldorf Salad Serves 4

Chicken Waldorf Salad

Not for nothing has this lovely main-course salad become a classic! Give it a try as it's a good way to use up leftover cooked chicken and walnuts, celery and spring onions add plenty of crunch.

 
 
Warm Pear and Walnut Salad with Roquefort Dressing and Croutons Serves 4 as a light lunch

Warm Pear and Walnut Salad with Roquefort Dressing and Croutons

This salad is a revelation - soft succulent pears, the sharp creaminess of Roquefort cheese and the dry nutty crunch of walnuts combine beautifully to make a salad that's second to none.

 
 
Walnut and Raisin Bread Makes a 1 lb (450 g) loaf

Walnut and Raisin Bread

I think one of God's greatest gifts to man is good cheese, and it deserves good bread to go with it. This chunky, slightly sweet bread goes extremely well with a sharp, vigorous Cheddar, fresh goats' cheese or Cashel Blue. It also freezes very well.

 
 
 

 

 




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