Recipes – Winter Warmers, Simple Dinner Options, Healthy Recipes & The Ultimate Plant-Based Burger >> californiawalnuts.uk
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Toasted California Walnut, Lentil and Coconut Rice Salad
A filling dinner or impressive lunch to serve guests, who said salads were boring? The combination of fresh flavours and crunchy texture from tasty California walnuts makes this Lentil and Coconut Rice Salad a dish that is bound to satisfy hunger and impress.
Preparation time: 35 mins
Serves: 4
You’ll need:
200g cucumber, cut in half lengthways, deseeded and sliced
1 tsp salt
40ml rice vinegar
2 tsp caster sugar
200g white basmati rice
1 tbsp sunflower oil
1 white onion, finely chopped
300ml coconut milk
150ml water
2 limes
Small bunch of fresh coriander
1 garlic clove, peeled
2 chillies, deseeded and finely chopped
2 tbsp Greek yoghurt
Salt and pepper, to taste
120g asparagus spears
1x 250g pouch of pre-cooked Puy lentils
4 eggs, soft boiled and cut in half
140g California walnuts, toasted
Method
1. Place the cucumber slices into a sieve and sprinkle with a teaspoon of salt, leaving for 10 minutes to draw out the water. Then mix the rice vinegar with the caster sugar and stir until dissolved. Place the cucumber in the vinegar mix and stir, then leave to one side.
2. Place half the sunflower oil and the onion into a medium sized saucepan and sauté until soft.
3. Meanwhile, rinse the rice until cold running water runs clear. Once the onion is soft, add the rinsed rice to the pan and sauté for one minute. Add the coconut milk and water, bring to the boil, then reduce the heat to a low simmer, cooking for 10-15 minutes until the rice is tender.
4. While the rice is cooking, place the juice of 1 lime, the coriander, garlic, half the chopped chilli and the Greek yoghurt into a food processor and whizz into a pourable sauce. Season with salt and pepper.
5. Coat the asparagus with the remaining oil and cut the remaining lime in half. Heat a griddle pan until searing hot and griddle the asparagus and lime until strong lines appear, then remove from the heat.
6. Heat the lentils as per the packet instructions and toss through the cooked rice, along with the drained cucumber.
7. Spoon the rice onto a large serving platter and top with the asparagus and soft-boiled eggs. Crush the California walnuts and sprinkle over the salad along with the remaining chopped chilli. Finely drizzle over the green coriander sauce and serve with the griddled lime halves on the side.
California Walnut, Spinach and Feta Baklava
Baklava is usually seen as an indulgence, but this recipe shows it can be enjoyed as a savoury dish – either as a family dinner, or prepared in advance for lunches throughout the working week. This also freezes incredibly well making it a convenient, delicious option for lunch or dinner.
Preparation time: 50 mins
Serves: 4-6
You’ll need:
160g spring onions, finely sliced
1 tbsp olive oil
900g washed spinach leaves, wilted and chopped
5 banana shallots, finely sliced
A pinch of salt
1 tsp caster sugar
150g California walnuts, toasted
20g fresh dill, finely chopped
1 tsp dried mint
½ tsp grated nutmeg
2 eggs, whisked
Ground black pepper
60g melted butter
9 sheets of filo pastry
300g feta cheese, crumbled
1 tbsp honey
Method
1. Preheat the oven to 180°C. Sauté the spring onion in a teaspoon of oil until soft. Add the spinach and sauté for a further minute, then leave aside to cool in a large bowl.
2. Place the shallots into a medium-sized frying pan with the remaining olive oil, salt, and sugar and sauté over a gentle heat until slightly caramelised.
3. Place the toasted California walnuts into a food processor and blitz until coarsely chopped.
4. Next, add the chopped dill, dried mint, nutmeg and eggs to the large bowl with the spinach, season with ground black pepper and stir to combine.
5. Brush a 20cm x 30cm baking tray with butter and line with three layers of filo, brushing with butter in between each of the layers. Spread over half the caramelised shallots, followed by half the spinach mixture, half the feta and a third of the California walnuts.
6. Repeat the layers using the remaining fillings, reserving a third of the California walnuts.
7. Finish with a final three layers of buttered filo, trimming the final layer to fit the dish. Brush the top with butter and score, sprinkling with a little water.
8. Place in the oven and bake for 25-30 minutes, or until golden brown and crispy. Sprinkle with the remaining California walnuts and drizzle with honey to serve.
Smoky California Walnut, Parsnip and Pear Soup
Soup is a simple and healthy option in the kitchen, particularly during winter. This recipe uses seasonal pears and parsnips in the creamy base of the soup, and smoky California walnuts to top.
Preparation time: 50 mins
Serves: 4-6
You’ll need:
For the soup:
500g parsnip, roughly chopped
1 tbsp olive oil
4 sprigs of thyme
Salt and pepper
1 white onion, finely chopped
1 tbsp butter
2 pears, peeled, cored and roughly chopped
800ml vegetable stock
600ml milk
75g California walnuts, ground in the food processor
For the smoky walnuts:
2 tsp maple syrup
1 tsp smoked paprika
2 tsp soy sauce
50g California walnuts
1 tbsp chopped chives and a drizzle of walnut oil to garnish
Method
1. Preheat the oven to 180°C. Place the parsnips onto a baking tray and drizzle with the olive oil. Sprinkle over the thyme, season and toss everything together. Roast in the oven for 25-30 minutes until golden brown.
2. Meanwhile, make the smoky California walnuts. Whisk together the maple syrup, paprika and soy sauce and drizzle over the 50g of California walnuts, tossing to coat. Place onto a small baking tray and roast in the oven for 8-10 minutes. Leave to cool before chopping roughly.
3. Next, place the onion and butter into a large saucepan over a medium heat and sauté until soft and translucent. Add the pear and continue cooking for a further 8-10 minutes.
4. Add the parsnip and vegetable stock to the saucepan and continue cooking for a further 15 minutes with the lid on. Add the milk and blitz until smooth and silky. Stir in the ground California walnuts and adjust the seasoning to taste.
5. Ladle the soup into bowls, then sprinkle with the smoky California walnuts and chopped chives, adding a final drizzle of walnut oil to serve.
California Walnut, Camembert and Grape Tray Bake
This showstopper tray bake is the perfect sharer among friends. It’s a real crowd pleaser and the crunch of the walnuts when dipped in the creamy melted camembert is divine, with the California walnuts and grapes working together to cut through the richness of the camembert, while providing an indulgent and overall delicious dish.
Preparation time: 30 mins
Serves: 4
You’ll need:
150g ciabatta
Small bunch of rosemary
1 camembert
1 garlic clove, thinly sliced
Splash of white wine
500g black grapes, broken into small bunches
Salt and pepper
3 tbsp olive oil
2 tbsp honey
1 tbsp sherry vinegar
Salt and pepper, to taste
130g California walnuts
Method
1. Preheat the oven to 180°C. Tear the ciabatta into large chunks and thread two or three chunks onto the rosemary sticks.
2. Remove the wax paper from the camembert and score the top with a cross hatch pattern using a sharp knife, stud with a little of the rosemary and garlic, splash over a little wine and place either back in the box, or in a camembert baker.
3. Arrange all the ingredients (except the California walnuts) on a baking tray with the camembert at the centre. Drizzle everything with the olive oil, honey and sherry vinegar, then season with salt and pepper.
4. Bake in the oven for 10 minutes, then sprinkle over the California walnuts and bake for a further 10 minutes – or until the walnuts are golden brown and the grapes have released some of their juices.
5. Place the tray directly onto the table to serve, dipping the walnuts, bread and grapes into the gooey camembert.
Toasted California Walnut, Butternut Squash and Barley Risotto
Risotto is a dinner staple, and this recipe uses barley to put a delicious, healthier twist on the much-loved classic dish. Perfect to feed the family or a dinner for two that allows leftovers for lunch.
Preparation time: 50 mins
Serves: 4
You’ll need:
1 medium butternut squash, peeled, deseeded and cut into bite sized chunks
3 tbsp olive oil
Salt and pepper, to taste
1 garlic clove, chopped
1 large white onion, finely chopped
200g barley
1.2 litres of hot vegetable stock
2 tbsp soft cheese such as mascarpone
35g Pecorino cheese, finely grated
1 tbsp walnut oil
Small bunch sage
120g California walnuts, toasted and roughly chopped
Method
1. Preheat the oven to 180°C. Place the butternut squash onto a large baking tray, drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Place into the oven for 40 minutes, turning after 20 minutes.
2. Meanwhile, place the garlic, onion and remaining olive oil into a large non-stick frying pan and sauté until soft. Add the barley and stir.
3. Place the stock into a saucepan over a low heat and add to the barley a ladleful at a time, making sure each ladleful is absorbed into the grains before adding another. Continue until the barley is cooked through but still retains a little bite.
4. Once the squash is cooked, mash half and keep the remaining chunks whole.
5. Stir the mashed squash, soft cheese and Pecorino through the cooked barley.
6. Place the walnut oil into a frying pan over a medium heat, then add the sage leaves and fry for 30 seconds until crispy.
7. Spoon the risotto onto plates and top with sage and a little of the oil from the pan. Finish each plate with the remaining chunks of butternut squash and scatter with toasted California walnuts and the crispy sage leaves to serve.
California Walnut Satay Sauce with Steak Strips
California walnuts are the centrepiece of this dish, with the mild, nutty flavour of the walnut satay style sauce complimenting the steak so well. A twist on a classic usually made using peanuts, the walnuts add a smooth, moreish texture to the sauce – once you’ve made this version you will never go back.
Preparation time: 40 mins
Serves: 4 (as a starter)
You’ll need:
For the steak marinade:
1 tbsp grated ginger
1 garlic clove, minced
2 tbsp soy sauce
½ tsp chilli powder
Juice of 1 lime
2 tbsp soft brown sugar
1 tbsp fish sauce
500g sirloin steak, cut into thin strips
For the satay sauce:
100g California walnuts
50ml walnut oil
20ml water
1 heaped tbsp red curry paste
2 tsp grated ginger
1 tsp ground nut oil
150ml coconut milk
2 tbsp soy sauce
1 tsp brown sugar
Juice of half a lime
You’ll also need:
Around 12 metal (or soaked bamboo) skewers
1 red chilli, deseeded and finely sliced
A handful of coriander, roughly chopped
A handful of California walnuts, toasted and roughly chopped
Method
1. Mix together the steak marinade ingredients and coat the steak strips, leaving to marinate for 30 minutes.
2. Meanwhile, to make the satay sauce place the California walnuts, walnut oil and water into a food processor and blitz until you have a smooth walnut paste, then leave aside.
3. Place the red curry paste, ginger and ground nut oil into a medium-sized saucepan and sauté for 1-2 minutes over a medium heat. Whisk in the coconut milk, soy sauce, brown sugar, lime juice and walnut paste and reduce to the lowest heat setting, allowing to simmer. Stir occasionally to ensure a smooth consistency – the sauce should thicken as it is heated.
4. Thread the steak onto the skewers. Preheat a large griddle pan over a medium to high heat and cook the skewers for 1-2 minutes, brushing them with excess marinade as you go.
5. Plate the skewers alongside the California walnut satay sauce (also drizzling some on top) and top with the red chilli, coriander and toasted California walnuts to serve.
California Walnut and Kale Salad with Grilled Salmon
This salad is an omega powerhouse, starring California walnuts and salmon fillets. The crunch of the California walnuts adds essential texture to this dish and the subtle, nutty flavour pairs beautifully with the flavour of oily fish such as salmon and anchovies. The smoky dressing enhances the flavour of the walnuts, showcasing their creamy-nuttiness, which ties in beautifully with the salmon.
Preparation time: 20 mins
Serves: 4
You’ll need:
150g kale, stalks removed and roughly chopped
3 lemons
1 tsp salt
2 anchovies
2 tbsp walnut oil
4 tsp soy sauce
4 tsp maple syrup
1 tsp smoked paprika
4 salmon fillets
120g California walnuts, toasted and roughly chopped
150g cherry tomatoes, halved
40g parmesan, grated
Method
1. Place the kale into a large mixing bowl and squeeze over the juice of one lemon, sprinkle with the salt and toss together to coat the leaves, then leave to one side.
2. Next, muddle the anchovies in a pestle and mortar with the walnut oil, then set aside.
3. Whisk together the soy sauce, maple syrup and smoked paprika. Place the salmon fillets skin side up on a baking tray lined with foil and brush with the soy mixture.
4. Cut the remaining lemons in half and place next to the salmon fillets. Grill skin side up for 3-4 minutes, then flip the fillets and grill for a further 3-4 minutes, or until tinged golden brown.
5. While the salmon is grilling, toss the California walnuts, tomatoes and parmesan together and add to the dressed kale, then stir the walnut oil and anchovy dressing through the salad.
6. Divide the kale salad between four plates and top with the salmon and griddled lemon to serve.
California Walnut and Lemon Parsley Spaghetti
This healthy spaghetti recipe shows just how simple cooking can be. Whether you’re a student with limited cooking experience or home late from work with only a few ingredients, this main meal can be whipped up in a flash and at a very low cost.
Preparation time: 15 mins
Serves: 2
You’ll need:
160g spaghetti
3 garlic cloves, minced
3 tbsp olive oil
100g California walnuts, toasted and finely chopped
50g flat leaf parsley, finely chopped
Zest of 1 lemon and juice of half
Salt and pepper
Method
1. Cook the spaghetti as per the packet instructions.
2. Using a medium sized non-stick frying pan, sauté the garlic in the olive oil over a medium heat for 1-2 mins until fragrant and soft.
3. Drain the pasta and add to the pan, then stir in the California walnuts, parsley, zest and lemon juice. Season to taste with salt and black pepper to serve.
California Walnut and Mushroom Burgers with Cucumber and Walnut Salad
Walnuts add a meaty texture to this burger, blending perfectly with the mushrooms. The California walnut and cucumber salad adds an extra level of nuttiness enhanced by a drizzle of walnut oil.
Preparation time: 30 mins
Serves: 4
You’ll need:
For the burgers:
250g mushrooms, finely chopped
2 tbsp olive oil
1 x 400g tin of black beans, drained
70g California walnuts, finely chopped
1 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, minced
4 tbsp bread crumbs (this recipe uses panko, but regular breadcrumbs can be used)
Salt and pepper
170g plant-based alternative to yogurt
A squeeze of lemon juice
For the cucumber salad:
150g cucumber, thinly sliced
35g California walnuts, toasted and roughly chopped
1 tbsp lemon juice
1 tsp finely chopped fresh dill
A drizzle of walnut oil
4 buns of your choice (brioche or wholemeal work well)
Method
1. Place the mushrooms and a teaspoon of the oil into a medium sized non-stick frying pan. Season with a pinch of salt and sauté over a medium heat until they’re a rich dark brown.
2. Place the cooked mushrooms, black beans, California walnuts, cumin, coriander, one minced clove of garlic and the breadcrumbs into a mixing bowl. Season generously and knead into one lump, then shape the mixture into four burgers.
3. Stir together the yoghurt with the remaining minced garlic and season to taste with lemon juice, salt and pepper, then set aside
4. Mix together the cucumber salad ingredients, adding the walnut oil at the end.
5. Place the remaining oil into the frying pan you were using earlier and fry the burgers for 2-3 minutes on each side.
6. Lightly toast the buns and spread with the yoghurt mixture, then top with the burgers, followed by some of the cucumber salad to serve.
Toasted California Walnut, Tuna and Pink Grapefruit Poke
This fresh and healthy dish brings a taste of Japan to the UK. The nutty flavour of the California walnuts works extremely well with the acidity of the grapefruit, and alongside the delicate flavours of the tuna and avocado.
Preparation time: 20 mins
Serves: 2
You’ll need:
130g cucumber
½ tsp salt
150g sushi rice
2 tbsp rice vinegar
2 tbsp mirin
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp caster sugar
Juice and zest of 2 limes
2 tbsp mayonnaise
½ tsp wasabi paste
250g fresh tuna, cut into bite sized chunks
½ an avocado, cubed
80g California walnuts, toasted
1 green chilli, finely sliced and deseeded
1 pink grapefruit, peeled and segmented
A handful of Asian micro herbs, or rocket leaves
Method
1. Slice the cucumber into 5mm thick rounds, place in a sieve and sprinkle with ½ tsp salt to draw out the water.
2. Wash the rice in a sieve under cold running water until the water runs clear. Cook over a high heat until tender, then remove the rice from the pan.
3. Meanwhile, whisk together the rice vinegar, mirin, sesame oil, soy sauce, caster sugar, lime juice and zest.
4. In a separate bowl, mix together the mayonnaise and wasabi.
5. Spoon the rice onto two plates. Top with the tuna, cucumber, avocado, toasted California walnuts, green chilli, grapefruit and micro herbs or leaves. Spoon over the lime dressing and add a dollop of mayonnaise to each plate to serve.
