Christchurch Mail : April 10th 2014
28 CHRISTCHURCH MAIL, APRIL 10, 2014 By SARAH TURPITT sweet. There are old favourites like apple and walnut cake, or classics such as pear, walnut and blue cheese salad – use a dressing fortified with healthy heart walnut oil for some extra punch. Make a walnut dukkah for the cheese board or substitute ground walnut for ground almonds when baking. Mashed up a little coarser, these also add a compelling quality to crumb coatings and stuffings. Walnuts are often known as a W ‘‘brain food’’, and not just because of their wrinkled brain-like appearance. Each little nut boasts a high concentration of omega-3 fats, essential for brain cells to function properly. Pair them up with other super- foods to create delicious, nutrientdense dishes that will fortify you against winter ailments. Pomegranate seeds and juice, spinach leaves, prunes and brussels sprouts, barley and avocado – all of these foods marry well with walnuts and provide much-needed health qualities as we head into the colder months. alnuts are an autumn staple in so many dishes, savoury and Herb and walnut orzo This hearty pesto-style pasta dish tastes of an autumn garden. Flavoured with parsley and marjoram – or you could use a little fresh thyme at a pinch – the walnuts become the star of the show, with their great texture and earthy flavour. Serves 4. ❚ 2 cups orzo pasta ❚ 3 ❚ 1 clove garlic, crushed ❚ 1 ❚ 2 ⁄4 ⁄4 ⁄3 ⁄2 cup walnuts tsp salt cup extra-virgin olive oil ❚ 3 Tbsp marjoram, chopped ❚ 3 Tbsp parsley, chopped ❚ 1 cup parmesan, grated ❚ Salt and pepper Cook the orzo pasta in a large pot of boiling water until tender. Drain, reserving 1 cup of the pasta water. Toast the walnuts in a dry pan until they are golden. Rub off the skins with a dry tea towel while they are still warm. Use a mortar and pestle or a food processor to turn the garlic, salt and walnuts into a paste. Stir in the olive oil and herbs, and add the parmesan. Taste and season with salt and pepper – make it really grunty. Toss the walnut pesto with the pasta, adjusting the consistency of the sauce using the reserved cooking water. Hearty autumn salad of bulgur wheat, celery, walnuts and pomegranate This is a salad incorporating interesting textures, plenty of colour and lots of nutrients. Check the bulk bins for bulgur wheat, or switch it with quinoa for a gluten-free version. Pomegranates should be in the supermarket and vegetable shop right now, but if you can’t find them, replace them with dried cranberries or juicy jumbo raisins. Serves 4. Salad ❚ 2 ❚ 1 ⁄3 ⁄2 ⁄4 cups bulgur wheat (or quinoa) head of celery, chopped into 1cm dice ❚ Seeds of 1 pomegranate ❚ 3 until just tender. Drain. Combine all ingredients in a cup walnuts, roughly chopped ❚ 1 handful parsley, chopped ❚ 1 Tbsp mint, chopped Put the bulgur wheat into a bowl, cover with boiling water, and leave to stand for 10-15 minutes, salad bowl, add the dressing and adjust the seasoning to taste. Serve immediately. Dressing ❚ Juice of 1 large pomegranate ■ Pet of the week We invite readers to send us a photo of their pet for our Pet of the Week contest. The best photo will be published each week in the Christchurch Mail and the winner will receive a $20 voucher from Bishopdale Pets. One entry per household please. To enter, email a large photo to: email@example.com. Photos should be at least 500kb in size. ❚ 1 garlic clove, crushed ❚ 1 ⁄4 cup olive oil ❚ Salt and pepper Whisk all ingredients together. Season to taste with salt and pepper. Waikatofood@blogspot.co.nz WINNER: Buffy knows his job. He gets the newspaper in every morning . . . and if it’s not there, he goes and grabs the neighbour’s.
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