Wonderful walnuts

One towered over our house in Hawke's Bay. My mother encouraged the neighbour's son to climb the tree to pick the green walnuts before the shell had set inside the skin so she could pickle them.

The ones that weren't gathered later made themselves heard as they dropped on the roof. Another tree I knew and climbed myself, flourished in Central Otago. When it was felled everyone rushed to gather the timber to make furniture. The walnut tree is versatile.

Autumn is walnut harvest time and Marlborough growers Malcolm and Jenny Horwell allow the gathered nuts to sun-dry for up to six weeks before the "cracking" season starts. The perfect nuts are packed for retail and the others are cold pressed to make their award-winning, fragrant Uncle Joe's Walnut Oil. It's just about now that the new season's nuts are on the market.

Jenny says: "Shelled walnuts should be plump, meaty and crisp. Shrivelled nutmeats are past their prime. Walnuts in the shell can be stored in a cool, dry place for up to three months. Shelled nuts should be refrigerated and tightly covered for up to six months. They can be frozen for up to a year."

Walnuts are an excellent source of protective fatty acids and vitamins and are delicious in a variety of sweet and savoury dishes and baked goods. Some of the more unusual walnut uses include: finely chopped and mixed with spices then used as a coating for grills, or pan-fried fish and chicken; finely ground and used as a sprinkle for porridge or ice cream; boiled, patted dry then fried in oil and tossed in curry powder to serve as a nibble; halves sandwiched together with pate and served as an appetiser.

WALNUT, BEAN & WATERCRESS SALAD

Ingredients:

1 cup walnuts

2 cups sliced green beans

2 tbsp white balsamic vinegar or cider vinegar

1 1/2 tsp each: Dijon-style mustard, finely chopped fresh parsley

1/4 cup walnut oil or olive oil

Salt and pepper to taste

4 cups trimmed watercress,

3/4 cup halved cherry tomatoes

Toast the walnuts by either baking in a 180degC oven for about 10 minutes, stirring often, or placing under a medium grill and turning often.

Cool and coarsely chop.

Blanch the beans in large saucepan of boiling salted water until crisp-tender.

Drain, refresh under cold water then pat dry.

Whisk the vinegar, mustard and parsley in small bowl.

Gradually whisk in the oil. Season.

Combine the beans, watercress, walnuts and tomatoes in large bowl.

Toss with enough dressing to coat. Season.

Great served with grills.

Serves 4-6.

SALMON CAKES WITH A WALNUT COATING

Ingredients:

Coating: 1/4 cup each: finely chopped walnuts

Japanese-style panko breadcrumbs or fresh breadcrumbs

Salmon Cakes: 200g hot smoked salmon

2 Tbsp finely chopped walnuts

1 small egg, beaten

1/2 cup finely diced red or green pepper (capsicum)

2 Tbsp each: sweet chilli sauce, mayonnaise

2 Tbsp finely chopped chives

Salt and freshly ground black pepper to taste

2 Tbsp canola oil for frying

Combine the walnuts and breadcrumbs in a shallow dish.

Chop the salmon finely and combine with the other ingredients, except the oil.

Form into 4 cakes.

Roll in the walnut/breadcrumb mixture to coat well.

Chill for at least 30 minutes to set the coating.

Heat the oil in a non-stick frying pan.

Saute the cakes both sides over medium heat for about 3 minutes each side or until golden and hot.

Great served with lemon wedges and either sweet chilli sauce or tartare sauce.

Serves 2.

FAB FIVE-SPICE WALNUTS

Ingredients:

2 cups walnut halves and pieces

1 Tbsp soy sauce

1/2 tsp chilli powder

1 tsp each: five-spice powder, sugar

1/2 cup canola oil

Bring a saucepan of water to the boil and add the walnuts.

Simmer for 5 minutes. Drain and place on paper towels to drain.

Combine the soy sauce, chilli powder, five-spice and sugar in a bowl.

Heat the oil in a wok and fry the dried walnuts until dark golden and crisp.

Remove with a slotted spoon and drain on paper towels. Add to the spice mix and toss to coat.

Drain the oil from the wok. Wipe the wok clean and return the nuts. Place over low heat for 1-2 minutes to dry. Stir constantly.

Serve as nibbles.

Serves 6-8.

WALNUT & FIG BARS

Ingredients:

340g dried figs

1/2 cup coarsely chopped walnuts

1/4 cup each: sugar, orange juice

2 Tbsp hot water

125g butter, softened

1 cup packed brown sugar

1 egg

1 1/2 cups flour

1/2tsp baking soda

1 1/4 cups rolled oats

Orange Glaze:

1/2 cup icing sugar

1 Tbsp orange juice

Preheat the oven to 180degC.

Lightly grease and line a 30 x 20cm baking pan.

Remove any stems from the figs and chop the flesh.

Combine with the walnuts, sugar, orange juice and hot water in a bowl.

Set aside.

Beat the butter and sugar, until creamy.

Add the egg and mix, until smooth.

Sift in the flour and baking soda then stir in the oats to make a soft dough. Reserve one cup of the dough.

With the back of a wet spoon, press the remaining dough on to the base of the prepared baking pan.

Firmly pat the walnut mixture over the top.

Place teaspoonsful of the reserved dough over the top, allowing the walnut mixture to show between the drops.

Bake for 30 minutes, until golden. Cool completely in the pan.

Prepare the glaze by combining the ingredients, until smooth.

Drizzle over the top of the cooled bake.

Cut into 36 bars.

- The Marlborough Express