Celebrate healthy Christmas with California walnuts

This year, why not give old favourites a fresh festive update by adding California walnuts to your Christmas recipes! Consisting of a beautiful crunch, creamy taste and loads of nutrition, California walnuts are a perfect ingredient to make your holiday celebrations special. Powerhouse of nutrients, California walnuts are an excellent source of omega-3 fatty acid (2.5g/28g), antioxidants and fibre. Known for its nutty flavour, walnuts make every dish an instant favourite.

So, this Christmas, let’s celebrate good health and good taste with these hearty recipes.

California Walnut Chorizo Frittata- By Chef Sabyasachi Gorai

Ingredients

½ cup California walnuts
1/3 cup garbanzo beans, canned, rinsed, drained
3 tablespoons red peppers, roasted
1 tablespoon Monterey Jack cheese, shredded
½ tablespoon olive oil
1 teaspoon paprika
½ teaspoon garlic, fresh, minced
¾ teaspoon ancho chili powder
¼ teaspoon oregano, dried
¼ teaspoon salt, kosher or sea
¼ teaspoon cumin, ground
1/8 teaspoon coriander, ground

Spinach & Chorizo Frittata
½ tablespoon olive oil
¼ onion, chopped
¼ cup yellow bell pepper, diced
1 teaspoon jalapeno pepper, minced
1 cup spinach, fresh, coarsely chopped
4 eggs, well-beaten
¼ cup Monterey Jack cheese, shredded
Kosher salt and pepper, to taste
California walnuts, toasted, chopped (optional)
Green onions, sliced (optional)
Cilantro leaves (optional)

Preparations:

1. To prepare chorizo, place all ingredients in a food processor and pulse until mixture is finely chopped and sticks together. Cook oil in a small non-stick skillet for 5 minutes stirring frequently.
2. To prepare frittata, preheat oven to 180°C.Heat oil in a small skillet over medium heat. Add onion and cook for 5 minutes. Add bell pepper and jalapeno pepper; cook and stir for a few minutes more. Stir in spinach and cook until very lightly wilted; stir in 2/3 of the chorizo mixture.
3. Add eggs to skillet and cook, stirring frequently, for 1 minute or until eggs are partially set. Stir in cheese.
4. Transfer skillet to oven and cook for 10 minutes or until eggs are set. Top with remaining chorizo mixture and sprinkle with walnuts, green onions and cilantro, if desired.

Crostini with Walnut Parmesan Cream-By Chef Sabyasachi Gorai

Ingredients 

3/4 cup California walnut halves
2/3 cup water
1 clove garlic
3/4 cup shaved Parmesan cheese
1/4 teaspoon sea salt or to taste
24 diagonally cut baguette slices
4 teaspoons olive oil
Toppings
1/4 cup basil pesto
2 tablespoons minced sun-dried tomatoes, preferably smoked
1/2 cup coarsely chopped California walnuts toasted
Snipped fresh basil or microgreens (optional garnish)

Preparations

1. Place walnuts, water and garlic in a small blender. Blend until light and fluffy, scraping down the sides as needed. Add Parmesan cheese and salt and blend again until fairly smooth. (May be prepared 1 day ahead and stored tightly covered in the refrigerator.)
2. Preheat oven to 200°C. Brush one side of each baguette slice with equal amounts of oil. Bake for 8 to 10 minutes or until lightly browned.
3. Top each with about 1 teaspoon pesto and 1 1/2 teaspoons walnut cream.
4. Sprinkle with tomatoes and walnuts and garnish with basil or microgreens.

Ingredients

1/2 cup milk + 1 teaspoon vinegar/ lime juice, for the buttermilk

½ cup roasted California walnuts, chopped

2 tablespoons sugar

¼ cup brown sugar

Some Orange zest

1 teaspoon vanilla essence

¼ cup melted butter

Some milk, for brushing

Icing sugar, for dusting on top

For Soaking

¼ cup fruit juice (I used fresh orange juice)

2-3 tablespoons tutti frutti

1 tablespoon golden raisins

1 tablespoon black currants

1 tablespoon cranberries

2 tablespoons dried and candied assorted fruits (Kiwi, Pineapple, Orange)

2-3 soft dates

For The Dry Mix

1 cup whole wheat flour

1 tablespoon cornflour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon cinnamon powder

¼ teaspoon ginger powder

2 tablespoons milk powder

A pinch of nutmeg (optional)

Preparations: