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UJ's Nut Spread

Raspberry & Walnut Smoothie

Raspberry & Walnut Smoothie

Ingredients:

  • 1/2 banana, frozen
  • 1/4 cup walnuts
  • 1 cup unsweetened almond milk
  • 1 tablespoon cacao nibs
  • 1 teaspoon flaxseed oil
  • 1/3 cup frozen raspberries

Method:

Combine all ingredients in a blender and blend until smooth. 

We also love substituting blueberries for the raspberries and swapping walnut with hazelnuts for a sweeter flavour ;) This is the best after school treat on a hot day!

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.