GOWRI MANICKAVASAGAM
No one can deny the fact that fathers are our real-life superheroes who are always there to shower their unconditional love on us. With 21st of June marking the special day this year, prepare your dad’s favourite meal with the added crunch of California walnuts and give him the pampering he deserves.
Walnuts are the only tree nuts that are significantly high in plant-based omega-3 fatty acids and are also rich in vitamins, minerals, and proteins. They are a complete nutrition powerhouse that may help maintain normal cholesterol levels and may also help keep cardiovascular diseases at bay. Just a handful (28 grams) of California walnuts every day can help your father lead a healthier tomorrow. Breakfast in bed, hearty lunch, or an evening barbeque; prepare the meal he loves the most and shows your love in the most personalized way.
So, put on your chef’s hat and cook a perfect surprise meal from our exclusive Father’s day menu curated by celebrity Chef Sabyasachi Gorai.
California Walnut Parmesan Chicken
Ingredients
Walnut Crusted Chicken, 2 cups buttermilk, 2 eggs, beaten,
2 tablespoons whole grain, Dijon mustard, 1 teaspoon kosher salt, 1 teaspoon pepper, 1 teaspoon smoked paprika, 700g boneless, skinless chicken breasts, 1 1/2 cups finely chopped California walnuts, 1 1/2 cups breadcrumbs, 6 tablespoons grated Parmesan cheese, 2 1/4 teaspoons dried Italian herbs
Olive oil or olive oil cooking spray, and 1 1/2 cups good quality pasta sauce
Hot cooked pasta, freshly grated Parmesan cheese and
snipped fresh basil (optional)
Preparation:
1. Whisk together buttermilk, eggs, mustard, salt, pepper and paprika in a large bowl. Cut chicken into small thin fillets and place in buttermilk mixture; refrigerate for at least 1 hour.
2. Toss together walnuts, breadcrumbs, cheese, herbs, salt and pepper in a medium bowl.
3. Preheat oven to 220°C and line a large baking sheet with parchment paper. Remove chicken from buttermilk and scrape away excess by dragging against the side of the bowl. Place in walnut mixture, turning to coat well on both sides. Let stand for 15 minutes.
4. Place on baking sheet and drizzle lightly with olive oil or coat with olive oil cooking spray. Bake for 12 to 15 minutes or until chicken is cooked through and crust is crisp and browned.
5. Serve over hot cooked pasta topped with Parmesan cheese and basil.
California Walnut and Mushroom Burgers with Cucumber and Walnut Salad
Ingredients
For the burgers:
250g mushrooms, finely chopped, 2 tablespoon olive oil, 1 x 400g tin of black beans, drained, 70g California walnuts, finely chopped, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 2 garlic cloves, minced, 4 tablespoons bread crumbs, Salt and pepper, 170g Greek yoghurt, and
A squeeze of lemon juice
For the cucumber salad:
150g cucumber, thinly sliced, 35g California walnuts, toasted and roughly chopped, 1 tablespoon lemon juice, 1 teaspoon finely chopped fresh dill leaves, A drizzle of walnut oil and 4 buns of your choice
Preparation:
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 round patties.
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 burger patties 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.
California Walnut Ice Cream with Caramel Sauce
Ingredients
125g California Walnut pieces, 600ml double cream, 400ml whole milk, 2 teaspoons vanilla paste, 6 medium egg yolks,
100g caster sugar, and 200g salted caramel sauce
Preparation
1. Preheat the oven to 200°C, gas mark 6.
2. Place the California walnuts on a baking tray and roast for 5-6 minutes, allow to cool.
3. Meanwhile, place the cream, milk and vanilla in a large saucepan and heat to just below boiling point.
4. Whisk the egg yolks with the sugar in a large bowl until pale and thickened. Gradually whisk in the hot milk mixture until combined and pour back into the saucepan.
5. Cook the custard mixture on a medium-low heat, stirring continuously until it thickens slightly and coats the back of a spoon, about 8-10 minutes. Remove from the heat and allow to cool completely.
6. Chop 25g roasted California walnuts and stir into the caramel sauce and set aside. Place half of the remaining walnuts in a small food processor and blitz until smooth, chop the rest and stir both into the cooled custard mixture.
7. Transfer to a freezer proof container and freeze for 1 hour. Mash with a fork to mix and refreeze for a further hour and repeat until frozen.
8. Warm the caramel sauce and serve with the ice cream.
**Cooks tip
You may need to remove the ice cream from the freezer 15-20 minutes before serving to soften slightly. Try pouring into an ice cream maker for speed.
