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
Walnut Shortbreads Makes approximately 20

Walnut Shortbreads

These light, crumbly little biscuits are just the thing to serve with home-made ice creams. They could also be packed into boxes or jars for a home-made Christmas gift. Walnut Shortbread can also be made in advance and then frozen.

 
 
Crumpet Pizza Serves 4 as a snack or 2 as a main course

Crumpet Pizza

Well, a crumpet pizza does make sense if you think about it – soft, squidgy bread that gets lightly toasted for just a bit of crunch, then all those wonderful holes so that the cheese and other ingredients can melt right down into it.

 
 
Patatas Arequipo Serves 4

Patatas Arequipo

A spicy Peruvian dish with a wonderful and unusual walnut sauce, made simple with the help of a top-class prepared potato ingredient. Colourful and light, it makes a great supper or lunch dish for vegetarians.

 
 
Brown and Wild Rice Salad with Dried Cranberries Serves 12 as part of the buffet

Brown and Wild Rice Salad with Dried Cranberries

Good old rice salad is an absolute must at a buffet party. This one, made with wild rice, looks very pretty with the jewelled colours of the dried cranberries and nuts.

 
 
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.

 
 
 

 

 




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