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UJ's Nut Meal

Hazelnut Mussels with Saffron sauce

Hazelnut Mussels with Saffron sauce

Mussels

Ingredients

  • 1-1 ½ kg fresh Marlborough mussels
  • ½ cup Uncle Joe’s Hazelnut Meal
  • and/or ½ cup Uncle Joe's Hazelnut spread

Method

  • Scrub mussels and remove mussel beards by snipping with scissors.
  • Bring enough water to the boil to cover the mussels, add the mussels, cover with lid, and return to the boil.
  • Reduce heat and steam until shells open, about five minutes, stirring several times so the mussels are evenly cooked.
  • Remove from liquid and discard any mussels that do not open.
  • Place opened mussels on tray, divide saffron sauce among the mussels, sprinkle with hazelnut meal and grill for about one minute or until hazelnuts start to brown.
  • Garnish with lemon slices and tarragon sprigs. Serve immediately.

 

Saffron sauce

Ingredients

  • 1/4 tsp saffron threads 2 tbsp mussel cooking liquid
  • ¾ cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 2 tsp minced fresh tarragon and salt and pepper to taste

Method

  • Sprinkle saffron threads over mussel stock and let stand for at least 10 minutes for saffron to soften, stir well.
  • Combine the liquid with mayonnaise, lemon juice and tarragon.
  • Season with salt and pepper.

Hazelnut Crusted Chicken Breast

Hazelnut Crusted Chicken Breast

Ingredients

  • 1 cup Hazelnut Meal
  • 2 tsp parsley, chopped
  • 2 tsp thyme, chopped
  • 1 orange, zested
  • 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 tsp cayenne pepper
  • 3 tbsp Hazelnut oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 2 chicken breasts

 

Method

Mix all the ingredients together (apart from chicken breasts) in a bowl and pour out onto a dinner plate. Press the chicken breasts into the crust making sure they are coated. Place on a baking sheet and bake for 30 minutes. Bon Apetit!

Preheat oven to 180 degrees C.

Mesculin Salad with UJ's Walnut oil

Mesculin Salad with UJ's Walnut oil

Ingredients

  • 4 oz mesculin or baby romaine or baby spinach
  • 2 oz goat cheese, crumbled or cut into small pieces
  • 1/2 cup UJ's walnut meal
  • 3 Tbsp  dried blueberries

Dressing

  • 4 Tbsp  UJ's Walnut Oil
  • 1 1/2 Tbsp  balsamic or red wine vinegar
  • 1 tsp prepared mustard
  • Salt and pepper to taste

Method

Toss the salad greens in a bowl with half the dressing.

Whisk the dressing ingredients together until thoroughly combined.

In a small bowl thoroughly mix walnuts meal, blueberries and cheese with the other half of the vinaigrette.

Arrange the greens on appetiser plates.

Garnish with goat cheese, walnuts and blueberries.

Hazelnut Fudge

Hazelnut Fudge

Ingredients

1/3 cup UJ's Hazelnut Meal

180 gm ground hazelnuts

1/2 cup sesame seeds (ground in a coffee grinder)

1/2 cup cocoa

7 dried figs (chopped)

1 prune (chopped)

3/4 to 1 cup dates (chopped)

 

Method

Process on high speed until crumbly texture.

It should hold together when ready, if not, add a bit more liquid and process a bit longer.

Press into a flat tin and refrigerate for 30 minutes until firm.

Slice into bars and serve.


We love this with some plain greek yoghurt and fresh blueberries.

Uncle Joe's Walnut or Hazelnut Macaroons

Uncle Joe's Walnut or Hazelnut Macaroons

Ingredients

180 gm Uncle Joe's Hazelnut Meal (or walnut meal)

200 gm castor sugar

2 egg whites

1 teaspoon vanilla essence

100 gm dark chocolate (melted), or homemade cocoa icing

 

Method

Preheat the oven to 180oC.

Place the hazelnut (or walnut) meal, sugar, egg whites and vanilla in a bowl or food processor and mix into a thick paste.

Place tablespoons of mixture about 2 cm apart on baking paper on a tray and bake for about 15 minutes or until lightly golden.

Cool on a wire rack. Ice with melted chocolate or cocoa icing. Allow to set before serving. Makes approx 20 macaroons. Enjoy these lovely afternoon treats!

Hazelnut Coffee Cake

Hazelnut Coffee Cake

Ingredients

140g Uncle Joe's Hazelnut Meal

4 egg whites

250 gm caster sugar

1/2 tsp vanilla essence

4 drops of vinegar


Serve with

300ml fresh cream

250g fresh berries

icing sugar

 

Method

Beat egg whites until stiff, add sugar and continue beating until satiny smooth.

Add vanilla and vinegar, then fold in Uncle Joe's Hazelnut Meal.

Bake in two sponge tins (baking paper on bottom), for 45 minutes at 180oC, until crisp and lightly browned.

Cool on wire rack.

To serve, put whipped cream on one half, place the fruit (lychees or strawberries) and then top with the other half.

Sprinkle with a bit of icing sugar.

Serve as a dessert or with coffee.


Meringue can be made the day before.