Business News | Monsoon Bites: Delicious California Walnut Recipes for Rainy Days

NewsVoir

New Delhi [India], August 11: When the skies turn grey and the rain begins to fall, cravings inevitably turn towards something warm, comforting and delicious. This monsoon, give those rainy-day favorites a wholesome twist with California walnuts. Their satisfying crunch, rich flavour and versatility make them an easy addition to everything from crispy snacks and hearty bites to comforting treats. So, put the kettle on, gather around the table, and make the most of the season with these delicious walnut-inspired recipes made for rainy-day indulgence.

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Walnut-Crusted Mozzarella Bites with Sun-Dried Tomato and Walnut Aioli

Ingredients

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California Walnut-Crusted Mozzarella Bites2 cups California walnuts14-15 mozzarella balls (bocconcini)1 1/2 cups panko breadcrumbs1 1/2 teaspoon salt 1/2 teaspoon ground black pepper2 teaspoons onion powder2 teaspoons garlic powder3 teaspoons Italian seasoning4 eggs, beaten1 1/2 cups all-purpose flourVegetable oil for frying, about 4 cupsSun-Dried Tomato and California Walnut Aioli 1/2 cup finely ground California walnuts 1/2 cup water1 cup mayonnaise2 cloves garlic, minced1 tablespoon Dijon mustard6 tablespoons sun-dried tomatoes in oil, drained and chopped

Preparations

For the Ground California Walnuts

1. Place walnuts into a food processor and pulse until finely chopped and texture is similar to breadcrumbs.2. Measure 1 cup of ground walnuts for use in mozzarella bites and reserve remaining 1/2 cup for use in aioli.

For the Mozzarella Bites

1. Preheat the oven to 180°C.2. Dry mozzarella balls with paper towels to remove excess moisture.3. In a medium bowl, combine 1 cup ground walnuts, panko breadcrumbs, salt, and spices.4. In a shallow or medium-sized bowl, beat eggs together until combined. Add flour to a separate shallow or medium-sized bowl.5. One at a time, dredge each mozzarella ball in the flour, followed by dipping in the egg, coating completely. Shake off excess egg, then roll in the walnut and panko mixture until fully coated.6. Transfer the mozzarella bites onto a baking sheet lined with parchment paper and freeze for about 30 minutes prior to frying.7. Heat oil in a large, deep skillet to 180 - 190°C.8. Remove mozzarella bites from the freezer. While still cold, fry bites in small batches until golden brown. Using a slotted spoon, remove fried mozzarella bites from the oil and place onto a paper towel-lined tray.9. Serve immediately. Mozzarella bites can be kept warm in a 120°C oven until ready to serve.

California Walnut Loaded Roast Potatoes

Ingredients

1.2 kg potatoes, cut into chunks8 tablespoons oil100g California walnuts, chopped3 garlic cloves, thinly sliced3 sprigs rosemary, leaves chopped50g Parmigiana Reggiano, finely grated 1/2 x 25g pack parsley, chopped

Preparations

1. Preheat the oven to 200°C.

2. Cook the potatoes in boiling salted water for 8-10 minutes until they begin to soften round the edges. Drain and return to the pan. Toss in 3 tablespoons oil.

3. Place half the walnuts in a food processor and blitz to give a fine crumb texture, mix in the garlic, rosemary, Parmesan and half the remaining walnuts, season well.

4. Toss into the potatoes and transfer to a large roasting tin, spreading them out evenly.

5. Drizzle over the remaining oil and roast for 30 minutes. Turn the potatoes and add the remaining walnuts and cook for a further 5-10 minutes until golden.

6. Sprinkle with parsley to serve.

Dahi Walnut Kebab - Chef Abinas Nayak

Ingredients

1 cup hung curd1 teaspoon of brown onion paste1 teaspoon of roasted California walnut paste (Blend handful of roasted walnuts with little bit of water and a teaspoon of walnut)3 teaspoons of grated paneer2 teaspoons of grated cheese1/2 teaspoon of chopped coriander,1/2 teaspoon of mint leaves1-2 chopped green chillies1/2 teaspoon of roasted cumin and fennel1/2 teaspoon of finely chopped ginger.Salt as per taste

Preparations

1. Mix everything to make a thick paste. Keep it in fridge for half an hour.2. To make walnut crust or crumb, roughly blend roasted walnuts and spread in a flat tray.3. To finish take a dollop of Dahi Kebab mixture and coat it with prepared walnut crust. In hot seasoned tawa, shallow fry the Dahi Kebabs with ghee.4. Enjoy hot with chutney of your choice.

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