Recipe and image supplied courtesy of Australian Macadamia Society
Ingredients
Pastry
- 2 cups plain flour
- ½ cup cold butter, diced
- ½ teaspoon cooking salt
- 1 cup raw macadamias, chopped
- 2-3 tablespoons iced water
Filling
- 4 eggs
- 2 egg yolks
- 1½ cups pure cream
- ½ cup parsley leaves, finely chopped
- 12 sage leaves, finely chopped
- 3 sprigs thyme, finely chopped
- 4¼ ounces soft goats’ cheese or marinated goats’ feta (drained)
Instructions
Pastry
- Put the flour, butter, salt and macadamias into a food processor and process until the mixture resembles fine breadcrumbs.
- With the machine still running, add the iced water one tablespoon at a time, until the mixture just comes together, do not overprocess.
- Turn dough onto a lightly floured surface and form into a disc, wrap in plastic wrap. Refrigerate for 30 minutes.
- Pre-heat the oven to 350°F. Put the dough between two sheets of baking paper and roll out until 1/8 inch thick. Line a tart pan and trim.
- Once pressed into the pan, line the dough with a sheet of baking paper or foil and fill with uncooked rice, dried beans or baking weights.
- Bake for 8 minutes, then remove the paper and baking weights and return to the oven for another 12 minutes or until it begins to turn golden.
Filling
- While the crust is in the oven, prepare the filling by whisking together the eggs, cream and herbs, season to taste with cracked black pepper and sea salt.
- When the crust is ready, pour in the egg mixture.
- Roughly break up the goats’ cheese and scatter it evenly across the tart.
- Reduce the oven temperature to 325°F and bake for 15-20 minutes or until just set.
Tip: Shortcrust pastry can be a little tricky to manage. An easy way of transferring the dough into the tart pan is to peel back the top layer of baking paper and invert the rolled dough over the pan, peeling the remaining paper off once the dough is in the pan.
Description
Flour tortilla burrito with “chorizo” walnut meat, cilantro lime rice, Mexican cheese blend, pico de gallo, avocado and shredded lettuce finished with cilantro cream and tomatillo salsa.
Ingredients
For “Chorizo” Meat
- 2 1/2 cups California walnuts
- 1 1/2 cups canned black beans, rinsed
- 1/2 cup vegetable oil
- 1 tablespoon white vinegar
- 1 tablespoon paprika, ground
- 1 teaspoon Kosher salt
- 1 tablespoon ancho powder, ground
- 1 teaspoon oregano, ground
- 1 teaspoon chipotle powder, ground
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
For Burritos
- 4 – 12 inch flour tortillas
- 2 cups California Walnut Chorizo Meat, divided
- 1 cup cilantro lime rice, divided
- 1/2 cup Mexican cheese blend, divided
- 1 cup pico de gallo divided
- 2 avocados, sliced and divided
- 1 cup romaine lettuce, shredded and divided
- 1/2 cup cilantro lime crema
- 1/2 cup tomatillo salsa
Instructions
To Prepare the Chorizo
- To prepare the “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.
- Add 2 tablespoons oil and remaining ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.
- Heat remaining oil in a very large nonstick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently.
To Assemble the Burritos
- Heat tortillas.
- Fill each tortilla with 1/2 cup of Walnut Chorizo, 1/4 cup cilantro lime rice, 2 tablespoons Mexican cheese blend, 1/2 avocado, 1/4 cup romaine lettuce and 2 tablespoons cilantro lime crema.
- Roll up and pan fry in a dry pan to toast burrito and heat through.
- Serve each with 2 tablespoons of tomatillo salsa.
Description
Expect a touch of smoky flavor in these vegetarian tacos, courtesy of the fire roasted corn and chipotle adobo sauce. That boldness in flavor is contrasted with creamy cotija cheese and sour cream, and brightness from fresh lime and cilantro. The “meat” is made with a hearty combination of walnuts and chopped mushrooms. For a twist on the recipe, serve the taco filling over a rice base instead of in tortillas.
Ingredients
Chipotle Sauce
- 1 1/2 tablespoons chipotle adobo sauce
- 1/2 cup low-fat sour cream
California Walnut Taco “Meat”
- 1 1/2 cups raw shelled walnuts
- 2 cups roughly chopped white button mushrooms
- 1 teaspoon ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon minced garlic
- 1 1/2 tablespoons low sodium soy sauce or coconut aminos
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil, for cooking
Tacos
- 12 small flour or corn tortillas
- 1 cup drained fire roasted corn
- 1/2 cup crumbled cotija cheese
- 1/2 cup fresh cilantro
- 1 lime, sliced into wedges
Instructions
- Stir together chipotle adobo sauce and sour cream in a small bowl. Refrigerate until serving.
- Combine walnuts, mushrooms, cumin, chili powder, garlic, soy sauce and lime juice in a food processor. Pulse to break up walnuts and mushrooms into small crumbles.
- Heat olive oil over medium-low heat in a skillet. Add walnut mixture and cook, stirring occasionally for 7-8 minutes, until mushrooms are tender.
- Spoon walnut taco meat over tortillas topped with roasted corn, cotija, chipotle sauce, cilantro, and lime wedges
Description
Nuts add a silky texture so you don’t need to add anything else for a luscious creamy soup.
Ingredients
- ½ teaspoon fennel seeds
- 1 tablespoon olive oil
- 1 clove garlic, finely diced
- ½ teaspoon allspice
- ½ teaspoon ground coriander
- ½ cup dense nuts, such as almonds, hazelnuts, macadamias, Brazil nuts or a mixture
- 1 pound carrots, peeled and chopped
- 4 cups chicken or vegetable stock
- Salt and freshly ground pepper to taste
- ¼ cup Greek yogurt, to serve
Raisin, Nut and Cumin Agrodolce
- 1 tablespoon cumin seeds
- 2 tablespoons honey
- Juice from 1 lemon
- 4 tablespoons golden raisins
- 4 tablespoons nuts – pistachios, pine nuts and walnuts work great with these flavors
Instructions
- Heat a large saucepan over medium heat, add fennel seeds and toast for 1 minute. Add olive oil, garlic and spices and cook 1 minute, until aromatic. Add nuts and cook 2-3 minutes, stirring until nuts are aromatic but not browned. Add carrots and stock and bring to a boil.
- Reduce heat to a simmer and cook for 10-12 minutes or until carrots are soft but haven’t lost their color. Cool slightly, then place carrots in blender with half the liquid. Puree, adding remainder of liquid as you puree until desired consistency. If still too thick, add some more stock, wine or, for a creamy version, milk.
- Season to taste and return to heat.
- To make agrodolce, toast cumin seeds in a dry pan on medium heat until aromatic, about 1 minute. Add honey, stir to just melt, then stir in lemon, golden raisins and nuts. Remove from heat.
- Spoon soup into bowls and top with a swirl of yogurt, followed by agrodolce.
