All posts tagged Walnuts

Fish baked en papillote with a winter salad of fennel and candied walnuts

Fish baked en papillote with a winter salad of fennel and candied walnuts

Ingredients

  • 600g fish fillets
  • 100ml white wine
  • 4 sprigs thyme
  • 50ml olive oil
  • 8 thin slices of lemon
  • Salt and pepper
  • Olives
  • 2 cloves garlic thinly sliced
  • 2 tbsp baby capers
  • 1 cup small tomatoes halved

For the salad

  • I large fennel bulb thinly sliced
  • 2 cups rocket leaves
  • 1 radicchio sliced
  • 80ml extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey

Candied walnuts

  • 110g caster sugar
  • Pinch dried chilli flakes
  • 1 cup of roasted walnuts

Method
Make a caramel with the 110g sugar and a small amount of water. Add walnuts and spread out onto a baking paper lined tray.  When completely cool break up into smaller pieces.

Place a piece of baking paper big enough to wrap one portion of fish over bench top. Season fish with salt and pepper, place on the sheet of paper. Place one sprig of thyme, 1tsp olive oil, 2 slices of lemon, ½ tbsp. capers, ¼ of the tomatoes and garlic on top. Splash with wine and fold paper over making tight overlapping folds along the edge to seal. Put into a pre-heated oven at 180C and bake 8 mins or until cooked through.
Make the salad by tossing ingredients together. Combine dressing ingredients, drizzle over and sprinkle candied walnuts over.
Serve fish with dressed salad.

Prepared by
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Chocolate Brownie

Chocolate Brownie 

Ingredients

  • 180 grams butter
  • 2 cup(s) caster Sugar
  • 0.75 cup(s) good quality cocoa
  • 3 Eggs (lightly beaten)
  • 1.5 cup(s) self-raising flour
  • 1 teaspoon(s) vanilla essence
  • 250 grams good quality chocolate (milk, dark, or both), chopped into small pieces
  • 1 cup(s) chopped walnuts
  • 1 handful(s) icing sugar for dusting

 

Method

Preheat oven at 170°C

Melt butter in sauté pan over low- medium heat, remove pan from heat.

Stir in sugar, cocoa, eggs, flour and vanilla, mix well.

Stir through chocolate pieces and walnuts, spread mixture evenly over pan.

Bake for 25 minutes (no lid). The brownies will seem quite soft, but they will firm up as they cool.

Remove from oven and allow to cool 5 minutes. Run spatula around edge, invert onto a splatter guard and allow cooling for a further 5 minutes on wire racks.

Cut into square pieces, lightly dust with icing sugar and serve warm with vanilla ice-cream.

For further information on courses in culinary visit cit.edu.au phone (02) 6207 3188 or email infoline@cit.edu.au.

Prepared by

Ivonne Nathan

Culinary Skills Teacher

Trade Skills and Vocational Learning

Canberra Institute of Technology