The cold season is upon us and what better than walnuts for some warmth? Not only are they tasty (Hello, chocolate walnut cake!) but this brain boosting nut is high on Omega-3 (to keep that ticker of yours fit as a fiddle), Vitamin E and antioxidants.
Have them raw, chuck them in a salad, or try the recipes here. They come from award-winning chef Sabyasachi Gorai, former Director of Kitchens at India’s popular food chain Olive Bar & Kitchen.
Pomegranate glazed chicken with California walnut and pomegranate couscous
For the chicken:
1 tablespoon sumac
1 large clove of garlic, minced
1 tablespoon olive oil
A pinch of salt and pepper
4 chicken thighs, bone in and skin on
60ml pomegranate molasses
For the couscous:
160 gm couscous
30 ml extra virgin olive oil
20 ml lemon juice
10 ml pomegranate molasses
Small bunch of flat leaf parsley, roughly chopped
Small bunch of mint, roughly chopped
Seeds from half a pomegranate
80 g California walnuts, toasted and roughly chopped
- Mix the garlic, sumac and olive oil, season with the salt and pepper and massage into the chicken thighs. Leave to marinate for at least one hour. Once marinated, place the chicken thighs on a barbeque over medium hot coals.
- After 10 minutes, brush the chicken with the 60ml of pomegranate molasses, continue cooking until sticky and glazed on the outside and cooked right through on the inside.
- Cook the couscous as per the packet instructions. Meanwhile, whisk together the extra virgin olive oil, lemon juice and 10 ml of molasses.
- Mix into the couscous along with the pomegranate seeds, fresh herbs and walnuts. Serve alongside the chicken.
Eggplant walnut appetiser dip
1 tablespoon olive oil
3 cloves garlic
1 cup California walnuts
1/3 cup fresh flat-leaf Italian parsley
Zest of one lemon
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
- Preheat oven to 218 degrees Celsius. Cut the eggplant in half, and brush with olive oil.
- Place on baking sheet. Make a small packet of aluminium foil to hold the garlic cloves and the remaining oil; place alongside eggplant. Bake for 35 minutes.
- Place walnuts on another baking sheet. Toast five-10 minutes or until lightly browned.
- Once the eggplant has finished roasting, allow to cool down a bit, then scoop the flesh of the eggplant from the skin. Discard the skin.
- Combine walnuts and parsley in food processor; chop. Add lemon zest, lemon juice, honey, roasted eggplant and garlic, and salt and pepper to taste. Blend in the food processor until smooth.
- Serve with pita bread.
Sweet walnut briouats
200 gm California walnuts
70 gm sugar
1 teaspoon cinnamon
Zest of an orange
250 gm liquid honey
100 ml water
2 tablespoons orange flower water
16 filo pastry sheets
50 gm liquid butter
- Use a mixer to chop the walnuts finely. Mix with sugar, cinnamon, and orange zest and set aside. For the syrup add honey and water in a pot and bring to a boil. Let simmer for two minutes, remove from heat and let cool. Add the orange flower water once the syrup has cooled.
- Preheat the oven to 150 degree Celsius (gas: level 1, convection: 130 degree Celsius). Remove the filo pastry sheets from the package, leave them as a stack, and brush each upper one with melted butter. Place the walnut mass along the narrow side of the pastry, leaving two-three cm space in between.
- Roll up the pastry sheets and fold the ends to prevent the filling from running out.
- Repeat this step for each pastry sheet. Place the rolls on a baking sheet lined with baking paper and brush with the remaining melted butter. Bake for ca. 25 minutes until they are golden brown.
- Pour over the warm syrup and serve.