Name: Whole Walnuts in Shell
Brand: Red Hat Orchards
SKU: -NNWA/500G
Price: 7.75 GBP
Availability: OutOfStock

Recipes using Whole Walnuts in Shell

Braised Tofu, Flamingo Peas, Kale & Walnut Curry

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Adapted from an Ottolenghi recipe in the Guardian's Feast supplement - this is an absolute winner and demonstrates a brilliant way with walnuts, as well as our superb pink Flamingo peas.

Serves 3 to 4

Ingredients

1 Block of firm tofu
1 Onion
4 Garlic cloves
220g Plain Yoghurt
30g Walnuts
1 tsp Cumin Seeds
1 tsp Black Mustard Seeds
2 tbsp Jamie Oliver's Madras Curry Paste (or use powder, or your own blend)
¼ tsp Ground Turmeric
1 tsp Unrefined Sugar
1 Large handful cooked Greens, pre-steamed kale in this case
100g cooked Whole Flamingo Peas
1 Lime, juiced
Salt and Pepper, to taste
Rapeseed Oil

Method

Cut the tofu into 3cm cubes and shallow fry in hot oil for five mins (turning regularly until all sides are golden brown). Set the tofu aside on a plate, leave the oil in the pan.
Finely slice the onion and garlic, season and fry in the oil for 15 mins until translucent and browning.
As the onion cooks, blend the yoghurt, lime juice, walnuts and a little salt until completely smooth.
Heat a tablespoon of oil in a small pan add the cumin and mustard seeds, and fry until the mustard seeds start to pop. Take off the heat and put to one side.
Return the tofu to the onion pan stir in the curry paste and turmeric, and fry for 30 seconds.
Pour in the yoghurt mixture, 250ml water and the sugar if using, cook for 5 mins at a medium heat. The sauce will start to thicken and coat the tofu.
Add the peas and steamed kale - continue to heat for 5 mins or so.
Pour the mustard and cumin oil all over the top and serve.
We rubbed more of the Madras paste on some pink fir apple potatoes, roasted them and served as a side, but this dish would equally go well with a flat bread or a cooked grain like rice, emmer or pearled barley - or just eat it on it's own.

Rye and Walnut Sourdough Granola

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Can there be a better way to start the day than with this wonderful Rye and Walnut Sourdough Granola? Closely related to wheat and barley, rye is highly nutritious and has a deep, distinctive flavour that works perfectly with walnuts. This is a great recipe for sourdough bakers looking to use up starter discard.

This recipe is from Isabella Palmer, journalist and recipe developer living in North London, passionate about seasonality and sustainable eating. To find more recipe inspiration head over to her Instagram account.

Note: if you’re using discard from our Wakeyns Sourdough Starter, add a splash of water to it to create a starter the thickness of double cream.

Makes 1 Large Jar

Ingredients

235g Rye Flakes
60g Muscovado Sugar
100g Sourdough Starter Discard
100g Chopped Walnuts
30g Coconut Oil
20g Olive Oil
5g Salt
1tbsp Mixed Spice

Method

Preheat the oven to 170C / gas mark 3. Melt the oils together in a small saucepan, then combine all ingredients. Line a shallow baking tray (about 24cm x 34cm) with greaseproof paper, then tightly flatten out the mixture across it. You want it thin but packed, with no gaps, for even baking.
Bake for an hour, and DO NOT STIR. This is how we achieve proper clusters, and why we are baking it at a low temperature. Instead, turn the baking sheet around every 20 mins or so to prevent one end from catching more than another. Keep an eye on it: your oven may run higher, or the mixture may be thinner on a different sized baking tray. Equally, you do not want to underbake and miss out on that crunch.
Once the granola is evenly browned, remove the tray from the oven and allow it to cool — it will harden as it does, and become crispy. Once fully cooled, the mix will resemble a giant granola bar: snap it into clusters and store it in an airtight jar for happy breakfasts (and aimless munching) galore.

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Braised Tofu, Flamingo Peas, Kale & Walnut Curry
Rye and Walnut Sourdough Granola
View All Recipes

Braised Tofu, Flamingo Peas, Kale & Walnut Curry

View Full Recipe

Adapted from an Ottolenghi recipe in the Guardian's Feast supplement - this is an absolute winner and demonstrates a brilliant way with walnuts, as well as our superb pink Flamingo peas.

Serves 3 to 4

Ingredients

1 Block of firm tofu
1 Onion
4 Garlic cloves
220g Plain Yoghurt
30g Walnuts
1 tsp Cumin Seeds
1 tsp Black Mustard Seeds
2 tbsp Jamie Oliver's Madras Curry Paste (or use powder, or your own blend)
¼ tsp Ground Turmeric
1 tsp Unrefined Sugar
1 Large handful cooked Greens, pre-steamed kale in this case
100g cooked Whole Flamingo Peas
1 Lime, juiced
Salt and Pepper, to taste
Rapeseed Oil

Method

Cut the tofu into 3cm cubes and shallow fry in hot oil for five mins (turning regularly until all sides are golden brown). Set the tofu aside on a plate, leave the oil in the pan.
Finely slice the onion and garlic, season and fry in the oil for 15 mins until translucent and browning.
As the onion cooks, blend the yoghurt, lime juice, walnuts and a little salt until completely smooth.
Heat a tablespoon of oil in a small pan add the cumin and mustard seeds, and fry until the mustard seeds start to pop. Take off the heat and put to one side.
Return the tofu to the onion pan stir in the curry paste and turmeric, and fry for 30 seconds.
Pour in the yoghurt mixture, 250ml water and the sugar if using, cook for 5 mins at a medium heat. The sauce will start to thicken and coat the tofu.
Add the peas and steamed kale - continue to heat for 5 mins or so.
Pour the mustard and cumin oil all over the top and serve.
We rubbed more of the Madras paste on some pink fir apple potatoes, roasted them and served as a side, but this dish would equally go well with a flat bread or a cooked grain like rice, emmer or pearled barley - or just eat it on it's own.

Rye and Walnut Sourdough Granola

View Full Recipe

Note: if you’re using discard from our Wakeyns Sourdough Starter, add a splash of water to it to create a starter the thickness of double cream.

Makes 1 Large Jar

Ingredients

235g Rye Flakes
60g Muscovado Sugar
100g Sourdough Starter Discard
100g Chopped Walnuts
30g Coconut Oil
20g Olive Oil
5g Salt
1tbsp Mixed Spice

Method

Preheat the oven to 170C / gas mark 3. Melt the oils together in a small saucepan, then combine all ingredients. Line a shallow baking tray (about 24cm x 34cm) with greaseproof paper, then tightly flatten out the mixture across it. You want it thin but packed, with no gaps, for even baking.
Bake for an hour, and DO NOT STIR. This is how we achieve proper clusters, and why we are baking it at a low temperature. Instead, turn the baking sheet around every 20 mins or so to prevent one end from catching more than another. Keep an eye on it: your oven may run higher, or the mixture may be thinner on a different sized baking tray. Equally, you do not want to underbake and miss out on that crunch.
Once the granola is evenly browned, remove the tray from the oven and allow it to cool — it will harden as it does, and become crispy. Once fully cooled, the mix will resemble a giant granola bar: snap it into clusters and store it in an airtight jar for happy breakfasts (and aimless munching) galore.

Typical values	Per 100g (shelled)
Energy	2,878kJ (698kcal)
Fat	68.5g
of which saturates	7.5g
Carbohydrate	3.3g
of which sugars	2.6g
Fibre	4.7g
Protein	14.7g
Salt	<0.1g

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Whole Walnuts in Shell

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