Chef Sabyasachi Gorai
Gearing up to host a romantic dinner for your loved one but don’t know what to prepare? Fret not, as California walnuts are here to drive your worries away! Loaded with the goodness of health and irresistible flavours, walnuts are the go-to-nut for anything sweet or savoury. An excellent source of plant-based omega-3, antioxidants and fibre, they make every dish an instant favorite.
So what are you waiting for? Put on your chef apron and let California walnuts add the magic of love and nutrition to your Valentine’s meal. Try out these super easy and delectable recipes curated by Celebrity Chef Sabyasachi Gorai that will definitely add that extra crunch of romance to your evening.
- Prawns And California Walnuts A L'orange With Zoodles And Cherried Tomatoes
200 g of shrimp
250 g of zucchini
200 g of cherry tomatoes
1/2 squeezed lemon
2 spoonfuls of olive oil
2 cloves of garlic
a pinch of salt and pepper
30 g of California walnuts
200 ml orange juice
- Peel the prawns, preserving the heads and rinds. Mix the tails of the prawns with a spoonful of olive oil, 1 very thin cut clove of garlic, a few drops of lemon juice, and a pinch of salt and pepper. Cover the bowl with saran wrap and leave to marinate in the fridge.
- With a spiral cutter, make strips of zucchini spaghetti and drizzle with a few drops of lemon juice.
- In a frying pan, grease with a drop of oil, toast walnuts then add the orange juice. Set aside.
- In another frying pan, heat one tablespoon of oil and add the remains of the prawns, sauté. Once the prawns release their juice, remove the remains.
- In the same pan, add a clove of garlic, the tails of the prawns, walnuts and cherry tomatoes. Sauté until the skin of the tomatoes wrinkle and remove the peel.
- Add the zucchini spaghetti and stir fry for 1 minute over high heat, add the orange juice. Cook to reduce the juice, add the peeled cherry tomatoes and season with a pinch of salt and pepper.
- Mix and serve immediately.
- Marinated Goat Cheese With Roasted Grapes And California Walnuts
1/2 cup California walnuts, coarsely chopped
2 cups red grapes
1/2 cup olive oil, divided
4 sprigs fresh thyme
1/2 teaspoon sea salt, divided
226 g fresh goat cheese, cold
- Preheat oven to 176°C.
- Line baking sheet with parchment paper.
- Toast walnuts on baking sheet 8 minutes; transfer walnuts to plate.
- On same baking sheet, toss grapes with 2 tablespoons olive oil, thyme and 1/4 teaspoon salt.
Bake 45 to 50 minutes or until skins are bursting and wrinkled. Remove from oven and cool for at least 10 minutes.
- Slice goat cheese into 1/4-inch-thick round; place on serving dish.
- Pour remaining olive oil on top; let sit while grapes roast.
- Place grapes and thyme sprigs, chopped walnuts and remaining salt over cheese.
- Serve with toasted French bread, if you prefer.
- California Walnut Cookie Hearts Filled With Fig Jam
For the cookie dough
2 cups all-purpose flour
1 cup California walnuts, toasted
2/3 cup sugar
1/3 cup cocoa powder
1/4 teaspoon salt
Pinch of ground nutmeg
3/4 cup (1 1/2 sticks) chilled butter, cut in 15 – 20 pieces
2 egg yolks
2 teaspoons water
1 teaspoon vanilla extract
For assembling and decorating the cookies
1/2 – 2/3 cup fig jam or apricot jam
28 g bittersweet chocolate, melted
1/2 cup finely chopped California walnuts
- In a food processor fitted with the metal blade, combine the flour, walnuts, sugar, cocoa powder, salt and nutmeg. Process until the nuts are finely ground. Add the butter and pulse until blended into the dry ingredients and the mixture resembles coarse crumbs. In a small cup, whisk together the egg yolks, water and vanilla.
- Add to the flour mixture and process until the dough holds together in a stiff mass. Transfer the dough into a bowl and cover with plastic wrap. Refrigerate for 30 – 60 minutes, until firm but not hard.
- Preheat the oven to 176°C, and cover cookie sheets with parchment paper.
- Divide the chilled dough in half (keep the piece you are not working on refrigerated). On a lightly floured surface, roll dough out to a thickness slightly less than 1/4-inch. If the top of the dough is sticky, sprinkle it lightly with additional flour.
- Using a heart-shaped (or round) cutter 1 1/2 – 2 inches in diameter, cut cookies from the rolled-out dough. Gather the scraps together, reroll them, and cut additional cookies.
- As cookies are cut, place them, about 1/2-inch apart, on the prepared cookie sheets. Bake 8-10 minutes, until the cookies look dry. Cool about 2 minutes, then transfer to racks to cool completely before filling. Continue rolling, cutting and baking until all the dough is used.
- To assemble and decorate the cookies, place half of them in a single layer on a large baking sheet. Spread each one with about 1/2 teaspoon of jam, then top with a second cookie. When all the cookies have been filled, top each with about 1/2 teaspoon melted chocolate, spreading the chocolate with the back of a spoon. Sprinkle the chocolate lightly with walnuts. Let the cookies stand 2 – 3 hours, or until the chocolate if firm, then store them in an airtight container.
- California Walnut And Vanilla Crème Brulée
4 cups (1 lt) whipping cream
2 cups (500 ml) California walnuts, toasted
2 tablespoon (30 ml) walnut oil
12 egg yolks
1 cup (250 ml) granulated sugar
1 vanilla bean, split and scraped
For Glazed Walnuts
10 California walnut halves
5 ml maple syrup
Icing sugar, for dusting
175 ml granulated sugar, for caramelizing
- Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
- Combine cream, walnuts and walnut oil in large saucepan over medium heat. Heat to 100°C. Remove from heat and let stand 20 minutes to allow infusion of walnut flavour. Strain through a fine mesh strainer and keep warm. Discard walnuts.
- Beat egg yolks, sugar and vanilla bean in a mixing bowl until pale and thick. Strain through a fine mesh strainer. Gradually pour the cream into the egg mixture, whisking until combined.
- Pour mixture into 10 (175 ml) ramekins. Place ramekins in a large baking pan; pour boiling water into the pan to halfway up sides. Bake at 150°C about 50 to 60 minutes, or until custard is just set. Remove from oven and set ramekins on a rack to cool slightly. Transfer to refrigerator for at least 4 hours.
- Glazed Walnuts: Meanwhile place walnuts in small dry skillet over medium heat. Stir a few minutes until fragrant. Stir maple syrup into walnuts and cook 1 minute, or until well-coated and syrup is absorbed into walnuts. Transfer to parchment paper-lined tray to cool. Dust lightly with icing sugar.
- Just before serving, sprinkle 1 tablespoon (15 ml) sugar on each ramekin. Using a kitchen torch or oven broiler to brown and caramelize sugar. Immediately top with a glazed walnut.