Recipes with Hazelnuts:
MAINS AND SIDES
Warm Lentil and Pumpkin Salad with Hazelnut Dukkah
pumpkin - about 350g
1T extra virgin olive oil
sea salt and freshly ground black pepper
1C brown lentils
1 sprig rosemary
1 bay leaf
1/4C lemon juice
1/4C extra virgin olive oil
2T parsley, chopped
1T mint, chopped
2 spring onions, finely diced
1 long red chilli deseeded and finely diced
2T hazelnut dukkah
Cut the pumpkin into 2-3cm cubes, leaving the skin on. Drizzle with 1T extra virgin olive oil and bake at 220 celsius until the pumpkin is golden on the outside and soft on the inside (about 30 min.)
Simmer the lentils in water with the rosemary and the bay leaf until they are are tender but not not mushy - around 15-20 min. Drain.
Make the dressing by combining the lemon juice and olive oil, salt and pepper.
Combine the lentils, parsley, mint, spring onions. Toss gently with the cooked pumpkin and dressing. Garnish with the diced chilli and hazelnut dukkah.
Click here for a delicious hazelnut dukkah recipe.
Greg's Apple Crumble
granny smith apples, approx. 15-20
1 cup plain flour
1 cup oats - we like to use the grain family's "organic, raw, freshly rolled naked oats"
1 cup brown sugar
1/2 cup hazelnuts, approx.
Peel, core and quarter the apples. Cook in a pot with a tiny amount of water until very soft.
Make the crumble by mixing all of the other ingredients, except for the hazelnuts. The proportions can be varied according to taste.
Spoon the cooked apples into a baking dish and cover with the crumble mix. Top with hazelnuts.
Bake at 160 celsius for about 25 min.
50g unsalted butter
110g golden syrup
60g cocoa powder
200g shortbread, roughly chopped
75g roasted hazelnuts
300mg milk chocolate, broken into pieces
Line an 18cm square tin with baking parchment. Gently melt the butter and syrup in a pan, stirring to combine.
Put the remaining ingredients, except for the chocolate pieces, into a bowl and mix well. Pour in the butter and syrup mixture, and stir until thoroughly combined.
Pour into the prepared tin and level. Chill until solid.
Put the chocolate pieces into a heatproof bowl set over a pan of gently simmering water. Leave to melt, stirring once or twice until smooth. Pour evenly over the biscuit base and leave to set room temperature.
When set, cut into tiny squares.
Recipe by Alison Walker.
Hazelnut and Chocolate Gateau
150g dark chocolate (70% cocoa), broken up
75g golden caster sugar
150g unsalted butter, diced
4 eggs, separated
200g ground hazelnuts
100g coarsely chopped hazelnuts, with skins removed
Icing sugar for dusting
Heat the oven to 180 celsius. Butter a 20cm-wide, 7cm-deep cake tin (with removable base).
Place chocolate, sugar, butter and honey in a large bowl set over a pan of simmering water and gently melt, stirring frequently until smooth.
Remove from the heat and beat in the egg yolks and the ground hazelnuts, then stir in the milk.
Whisk the egg whites in a large bowl until stiff, then fold them a third at a time into the cake mixture.
Transfer the mixture into the tin. Scatter the chopped hazelnuts over the surface and bake for 35-40 minutes until risen and a skewer comes out clean.
Run a knife around the collar of the cake to loosen it. Leave to cool then dust with icing sugar.