Christmas 2020: Let’s celebrate good health and good taste

GOWRI MANICKAVASAGAM

This year, why not give old favourites a fresh festive update by adding California walnuts to your Christmas recipes! Consisting of a beautiful crunch, creamy taste and loads of nutrition, California walnuts are a perfect ingredient to make your holiday celebrations special. A powerhouse of nutrients, California walnuts are an excellent source of omega-3 fatty acid (2.5g/28g), antioxidants and fibre. Known for its nutty flavour, walnuts make every dish an instant favourite.

So, this Christmas, let’s celebrate good health and good taste with these hearty recipes.

California Walnut Chorizo Frittata- by Chef Sabyasachi Gorai

Ingredients

Walnut Chorizo

½ cup California walnuts
1/3 cup garbanzo beans, canned, rinsed, drained
3 tablespoons red peppers, roasted
1 tablespoon Monterey Jack cheese, shredded
½ tablespoon olive oil
1 teaspoon paprika
½ teaspoon garlic, fresh, minced
¾ teaspoon ancho chili powder
¼ teaspoon oregano, dried
¼ teaspoon salt, kosher or sea
¼ teaspoon cumin, ground
1/8 teaspoon coriander, ground

Spinach & Chorizo Frittata

½ tablespoon olive oil
¼ onion, chopped
¼ cup yellow bell pepper, diced
1 teaspoon jalapeno pepper, minced
1 cup spinach, fresh, coarsely chopped
4 eggs, well-beaten
¼ cup Monterey Jack cheese, shredded
Kosher salt and pepper, to taste
California walnuts, toasted, chopped (optional)
Green onions, sliced (optional)
Cilantro leaves (optional)

Preparations:

1. To prepare chorizo, place all ingredients in a food processor and pulse until mixture is finely chopped and sticks together. Cook oil in a small non-stick skillet for 5 minutes stirring frequently.
   2. To prepare frittata, preheat oven to 180°C.Heat oil in a small skillet over medium heat. Add onion and cook for 5 minutes. Add bell pepper and jalapeno pepper; cook and stir for a few minutes more. Stir in spinach and cook until very lightly wilted; stir in 2/3 of the chorizo mixture.
   3. Add eggs to skillet and cook, stirring frequently, for 1 minute or until eggs are partially set. Stir in cheese.
   4. Transfer skillet to oven and cook for 10 minutes or until eggs are set. Top with remaining chorizo mixture and sprinkle with walnuts, green onions and cilantro, if desired.

Crostini with Walnut Parmesan Cream-By Chef Sabyasachi Gorai

Ingredients

3/4 cup California walnut halves
2/3 cup water
1 clove garlic
3/4 cup shaved Parmesan cheese
1/4 teaspoon sea salt or to taste
24 diagonally cut baguette slices
4 teaspoons olive oil
Toppings
1/4 cup basil pesto
2 tablespoons minced sun-dried tomatoes, preferably smoked
1/2 cup coarsely chopped California walnuts toasted
Snipped fresh basil or microgreens (optional garnish)

Preparations

1. Place walnuts, water and garlic in a small blender. Blend until light and fluffy, scraping down the sides as needed. Add Parmesan cheese and salt and blend again until fairly smooth. (May be prepared 1 day ahead and stored tightly covered in the refrigerator.)
   2. Preheat oven to 200°C. Brush one side of each baguette slice with equal amounts of oil. Bake for 8 to 10 minutes or until lightly browned.
   3. Top each with about 1 teaspoon pesto and 1 1/2 teaspoons walnut cream.
   4. Sprinkle with tomatoes and walnuts and garnish with basil or microgreens.

Christmas Fruit & Walnut Cake- By Neha Deepak Shah

Ingredients

1/2 cup milk + 1 teaspoon vinegar/ lime juice, for the buttermilk

½ cup roasted California walnuts, chopped

2 tablespoons sugar

¼ cup brown sugar

Some Orange zest

1 teaspoon vanilla essence

¼ cup melted butter

Some milk, for brushing

Icing sugar, for dusting on top

For Soaking

¼ cup fruit juice (I used fresh orange juice)

2-3 tablespoons tutti frutti

1 tablespoon golden raisins

1 tablespoon black currants

1 tablespoon cranberries

2 tablespoons dried and candied assorted fruits (Kiwi, Pineapple, Orange)

2-3 soft dates

For The Dry Mix

1 cup whole wheat flour

1 tablespoon cornflour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon cinnamon powder

¼ teaspoon ginger powder

2 tablespoons milk powder

A pinch of nutmeg (optional)

Preparations:

1. Start with soaking the fruits into the juice. Mix them all really well and keep aside for an hour.
2. For the dry mix, sieve everything (all the dry mix ingredients) together and keep aside.
3. For the buttermilk, mix in the vinegar/ lime juice into the milk and set aside for exactly 10 minutes.
4. Now, take the chopped walnuts and add ½ teaspoon of the dry mix to it. Keep it aside too.
5. For the caramel syrup, heat sugar and 1 tablespoon water in a pan. Cook on a low flame with continuous stirring until the mixture turns golden.
6. Once it turns golden, add in 4 tablespoons of water and cook until the solution becomes uniform.
7. Remove and keep aside to cool.
8. Now, to make the cake batter, take a large mixing bowl. Add the soaked fruits, caramel syrup, brown sugar, orange zest and mix well.
9. Add the prepared buttermilk, and give a good mix.
10. Now, add in the dry mix in two parts. Add the first half and mix very gently. DO NOT OVER MIX.
11. Add the balance dry mix and melted butter. Again, give a gentle mix.
12. Lastly, add the walnuts and mix once again.
13. Transfer the batter into a baking tin (lined with parchment paper) and bake at 170 °C for 45- 50 minutes in a preheated oven.
14. Remove and brush with some milk. This prevents the cake from drying.
15. Cover with a muslin cloth and let it cool in the baking tin itself for 10 minutes.
16. After 10 minutes, unmould and cool it further on a wire rack. This prevents soggy bottoms.
17. Once cooled completely, dust with some icing sugar on top.
18. Garnish, slice and serve. Enjoyyyy!