We would like to share with you some of our favourite recipes: We always like to try new recipes, so if you have a favourite, send it to us via email to info@thewildwalnut.co.nz
If we use yours, we will send you a gift box full of our delicious goodies. BAKED POTATO SOUP
Ingredients
9 baking potatoes
150 g butter
85 g all-purpose flour
1420 ml whole milk
10 g salt
2 g ground black pepper
55 g bacon bits
divided 4 green onions
chopped 285 g shredded Cheddar cheese
227.2 g sour cream
Method
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese. TOP
BRUSCHETTA
Ingredients
Bruschetta is simply bread filled, rubbed with a little garlic and sprinkled with olive oil and flaky salt.
Additional garnishes are optional.
8 slices crusty white bread
90ml extra virgin olive oil
2 garlic cloves peeled
salt preferably flaky salt
a few basil leaves torn
3-4 medium tomatoes
Method Chop tomatoes and combine with torn basil, stand for 10 minutes. Toast or grill bread until golden. Rub one side of toast with cut garlic, be careful not to over do it, the toast is an effective grater.Drizzle on olive oil, spoon on seasoned chopped tomatoes, sprinkle lightly with salt. Serve at once.
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CAJUN SEAFOOD PASTA
Ingredients
475 ml heavy whipping cream
3 g chopped fresh basil
2 g chopped fresh thyme
10 g salt
4 g ground black pepper
3 g crushed red pepper flakes
2 g ground white pepper
100 g chopped green onions
60 g chopped parsley
225 g shrimp, peeled and deveined
225 g scallops
55 g shredded Swiss cheese
50 g grated Parmesan cheese
455 g dry fettuccine pasta
Method
Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
Drain pasta. Serve sauce over noodles.
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AFRICAN CHICKEN STEW
Ingredients
15 ml olive oil
1362 g roasting chicken, deboned and cut into bite size pieces
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced
2 g ground cumin
2 g ground coriander seed
2 g ground black pepper
3 g crushed red pepper flakes
5 g salt
235 ml water
205 g unsalted natural-style peanut butter
1 (15 ounce) can garbanzo beans, drained and rinsed
Method
In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.
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CRANBERRY AND WALNUT MUFFINS
Ingredients
1x cup White flour
1x cup Whole wheat flour
2 thirds cup Sugar
2x teaspoons Baking powder
half teaspoon Salt
2 thirds cup Milk
quarter cup Oil
1x teaspoon Orange zest
1x teaspoon Vanilla essence
1x Egg
2x cups Cranberries (1x cup coarsely chopped and 1x cup whole)
half cup Toasted Walnuts
Method
Preheat your oven to 200 C or 400 F.
In a bowl mix together all the dry ingredients; flour, sugar, baking powder and salt. Set aside and start on your wet ingredients in another bowl. Now whist together all the wet ingredients; milk, oil, orange zest, vanilla and egg.
Add the wet ingredients mixture to the dry mixture and combine the two. Now you can mix in the Cranberries and Walnuts. Scoop into a muffin tray and bake for 20 minutes.
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CARAMEL CAKE
Ingredients
100g Butter
1c Sugar
1 Egg
1Tbsp Golden Syrup
1c Milk
1tsp Baking Soda
1 ? c Flour
1tsp Baking Powder
Pinch of Salt
1Tbsp Cocoa
1 tsp Vanilla
Icing
2Tbsp Butter
4Tbsp Brown Sugar
1Tbsp Milk
Icing Sugar
Method
Cream butter and sugar. Add egg and beat well. Melt golden syrup and milk, when warm add baking soda.
Add this to creamed mixture. Add flour, B.Powder and salt. Pour half into lined tin.
Add cocoa and vanilla to remaining mixture and pour on top of mixture in tin.
Bake 180*C (350*F) for 30mins.
Icing
Melt butter and Brown sugar, add milk and bring to the boil. Add enough icing sugar to make spreading consistency. Ice cake when cold.
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APRICOT AND LEMON JAM
Ingredients
500g dried apricots
9 c water
5 lemons
8 c sugar
Soak apricots in half the water overnight. Boil whole lemons, uncovered, in remaining water until soft. Remove lemons and retain water. When cold slice lemons thinly, removing pips and setting aside.
Boil apricots in their soaking water until tender, add sugar and sliced lemons, together with the reserved water and pips. (Tie the pips in a small muslin square.) Boil until the jam thickens and a teaspoon of the mixture placed on a saucer wrinkles when pushed with a finger.
Remove pips and spoon jam into sterilised jars. Seal while still hot. TOP
APPLE, PEACH AND APRICOT CHUTNEY
Ingredients
500g cooking apples, cored, peeled & chopped
110g dried peaches
110g dried apricots
50g sultanas
6 cloves garlic, mashed
Two 1” cubes of fresh ginger
400ml white wine vinegar
2 t salt
1/2 t cayenne pepper
Combines all ingredients in a heavy pot and bring to boil. Vigorously simmer for 30 minutes until thick. Stir frequently. Will thicken as it cools. Pour into clean jars. TOP |
