GOWRI MANICKAVASAGAM
Monsoons are here and so is the desire for tempting pakodas and lip-smacking chutneys! While these Indian monsoon delicacies remain close to our heart, why not add a dash of California walnuts to our recipes for that extra crunch of nutrition and flavor. Packed with the goodness of alpha linolenic acid – the plant based form of omega-3 – walnuts are the go-to-nut for all food enthusiasts!
So let it rain California walnuts this monsoon with exciting and yumilicious delicacies.
Grilled Garlic Herb Corn with Tomatoes and Walnuts – Chef Sabysachi Gorai
Ingredients
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/8 teaspoon black pepper
4 ears of corn, husks and silk removed
1 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese
1/2 cup California walnuts
Preparations
- Heat grill or grill pan over medium heat.
2. In a small bowl, combine melted butter, olive oil, garlic powder, Italian seasoning, salt, and pepper.
3. Brush butter mixture onto each ear of corn.
4. Grill corn for about 5-8 minutes, rotating so that all sides are cooked.
5. Remove from grill and allow to cool slightly. Remove corn from cob and place into a medium bowl.
6. Add cherry tomatoes and feta cheese.
7. Pour into a serving dish and top with walnuts.
8. Serve immediately.
Creamy California Walnut & Tomato Soup- Chef Sabysachi Gorai
Ingredients
2 tablespoons olive oil
1 chopped cup onion
1 teaspoon chopped garlic
2 cups vegetable stock
1/2 teaspoon kosher or sea salt, or to taste
1/2 teaspoon sugar
1 can crushed tomatoes
Pepper to taste
2/3 cup California walnut cream
3 tablespoons chiffonade fresh basil
California walnut Parmesan
Preparations
- Heat oil In a large sauce pot over medium heat. Add onions and garlic and sauté for 5 minutes.
2. Add, vegetable stock, salt, sugar and tomatoes; cover and cook over low heat for 40 minutes. Season with pepper.
3. Add basil and puree with stick blender until very smooth.
4. Stir in walnut cream and garnish with additional basil and Shaved Walnut Parmesan.
Walnut & Sweet Potato Miso Mash- Chef Neha Deepak Shah
Ingredients
500g sweet potatoes, peeled and cut into small chunks
2½ teaspoons white miso paste
1 tablespoon olive oil
75g California walnuts
2 tablespoons double cream
1 tablespoons chilli infused oil
1 teaspoon honey
Preparations
- Preheat the oven to 200°C.
2. Place the sweet potato on a baking tray. Mix together 2 teaspoons miso paste with the olive oil and seasoning and toss into the sweet potato until evenly coated. Roast for 15 minutes then sprinkle over half the walnuts and roast for a further 10 minutes until tender.
3. Place in a food processor with the cream and blend until smooth.
4. Mix together the remaining chopped walnuts and miso paste and blend in the chilli oil and honey, drizzle over the miso mash to serve.Cooks tip
Try baking whole sweet potatoes, scoop out some of the flesh and mix with the miso walnut and chilli oil then place back into the shell.
