3 Ways with Walnuts

Broccoli bruschetta with walnuts

Brush 8 thick slices of sourdough bread with about 4 tbsp extra virgin olive oil and toast on both sides. Steam 500g broccoli florets over a pan of simmering water for 6-8 minutes or until tender. Drain and reserve 2 tbsp cooking water. Heat 3 tbsp extra virgin olive oil in a small frying pan and cook 1 clove garlic (finely chopped) over low heat until golden. Add 2 tbsp black olive tapenade and 1 tbsp vincotto (or balsamic vinegar) and whisk until combined. Place broccoli, cooking water, vincotto mixture and 50g walnuts (toasted and chopped) in a large bowl. Season with salt and pepper and toss to combine. Spread toast with 200g fresh goats' curd and top with broccoli mixture.

Walnut coleslaw with grilled lamb cutlets

Place 1/3 small red cabbage (shredded) in a bowl. Toss 1 Granny Smith apple (cored and thinly sliced) with 2 tbsp lemon juice and add to cabbage. Add 2 sticks celery (thinly sliced) and ½ cup flat-leaf parsley leaves (chopped roughly) to cabbage. In a bowl, mix 1/3 cup mayonnaise, 1/3 cup light sour cream, 1 tbsp Dijon mustard, 2 tsp red wine vinegar, salt and pepper. Add to salad and stir gently to combine. Scatter with 50g walnuts (coarsely chopped and toasted). Grill 8 or 12 lamb cutlets (depending on size) over high heat until cooked with 2 tomatoes (halved). Serve slaw in the centre of plates topped with cutlets and tomato on side.

Walnut chocolate brownies

Preheat oven to 180C. Using an electric mixer, beat 440g caster sugar and 4 eggs in a large bowl until thick. Fold in 225g plain flour (sifted) and ¾ tsp salt. In a separate bowl, combine 1 50g butter (melted) and 2½ tbsp cocoa powder, stir until smooth and fold into egg mixture with 1 tbsp Tia Maria. Fold in 90g walnuts (toasted and chopped) and pour mixture into a 25-centimetre square cake tin greased and lined with baking paper. Bake for 45-55 minutes or until cooked when tested with a skewer. Cool cake in tin and then cut into squares. Serve with vanilla ice-cream. Lynne Mullins, Sunday Age 15/6/08

Why Australian Walnuts are better:

  Free from Pesticides

  Free from chemical treatments

  100%  sold in the year of harvest

  They taste better

Australian Walnut Industry Association: Working to benefit both industry and consumers

Australian Walnut Industry Association, PO Box 312, Tatura VIC 3616

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