Tag: Walnuts

Roasted Red Cabbage Wedges with Walnuts and Bay Leaves by Gordon Ramsay

An easy to prepare, cost efficient, and gluten-free side dish that offers loads of antioxidants and
makes a delicious accompaniment to almost any meat or fish dinner, but goes particularly well with Knusprige Schweinshaxe – German Roasted Pork Knuckle.
The humble red cabbage is incredibly versatile and brightens up the holiday table with its beautiful, intense purple colour.

800 g Red cabbage
©angiesrecipes, cut into wedges
50 g Beef dripping
40 g Walnuts
4-5 Bay leaves
1 Shallot, sliced
300 ml Homemade beef broth
1 tbsp Apple cider vinegar
Black salt and black pepper
1 tbsp Parsley leaves for garnishing

Preheat the oven to 180C/350F fan-forced. Rinse and dry red cabbage and cut into wedges. Brush a roasting pan with some of the beef dripping.
Place the cabbage wedges in and brush the cabbage with the rest of beef dripping. Scatter the walnuts, sliced shallots and bay leaves over.
©angiesrecipes
Mix beef broth and apple cider vinegar together and pour over the cabbages. Season with black salt and black pepper. Roast in the middle of hot oven for 40-50 minutes or until just tender.

Fresh Ginger, Walnuts and Sesame Seed Logs by Gordon Ramsay

Full of quality and tasty ingredients, these sesame logs with walnuts, oats and fresh ginger are easy to make and are perfect as a on the go energy snack, a sweet lunchbox filler, or as an afternoon pick-me-up without the refined sugar. Instead of logs, you can shape these into balls or bars if you prefer. Can’t find Medjool dates? No problem. Just use regular deglet noor dates, which are equally delicious and sweet with a firmer texture. Medjool dates, by contrast, have a rich, almost caramel-like taste and a soft, chewy texture.

120 g Walnuts, toasted
45 g Rolled oats
200 g Medjool dates, pitted and chopped
1 tbsp Freshly grated ginger
1/3 tsp Black salt
50 g Sesame seeds, toasted

Heat a large frying pan over medium-high heat. Add the walnuts to the hot, dry pan in a single layer. Cook, stirring frequently until the walnuts start to brown and they smell toasted, about 5 minutes. Transfer the walnuts to a plate or baking tray to cool completely.
Process walnuts and oats in a food processor until finely chopped. Add in dates, ginger and salt. process until mixture forms a paste.
Shape level tablespoons of mixture into 5cm long logs and place them on a baking-paper-lined tray. Chill for 15 minutes.
Meanwhile, stir sesame seeds in a frying pan over medium heat for 2 minutes or until lightly toasted. Cool. Roll logs in sesame seeds and chill for 1- 2 hours or until firm.

Radish Tomato Salad with Celery Leaves and Walnuts by Gordon Ramsay

Light, fresh, and delicious…here is the recipe for radish salad, a simple summer treat that requires minimum preparation. Daikon radish has a mild flavour and adds great texture and crunch to a salad.You can also add some mango or stone fruit to make this salad fruity and sweet.

300 g White radish, peeled and thinly sliced
Celery leaves
1 tbsp Parsley, finely chopped
300 g Tomatoes
2 tbsp Walnut oil
1 tbsp Apple cider vinegar
Walnuts or sesame seeds, toasted
Salt and pepper

Peel the radish and slice it into thin even disks. Place them in a bowl and toss with salt and wait 20 minutes. Press out excess water.
Place celery leaves on serving plates. Rinse and dry the tomatoes. Cut them into slices too.
Arrange the slices of radish and tomato in overlapping concentric circles on the celery leaves.
Combine walnut oil and apple cider vinegar together and season with salt and pepper. Drizzle the salad with the dressing. Crumble the toasted walnuts over.