Recipes for a Sumptuous Seasonal Easter Feast from California Walnuts
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This Easter, treat loved ones to an irresistible springtime feast with a delicious menu from California Walnuts.
With three new recipes to create a mouth-watering Easter extravaganza, each dish includes California Walnuts, for a mild smooth and creamy flavour, and delicious crunch.
Bursting with the flavours of Spring, the Roasted Leg of Lamb with California Walnut and Apricot Crust served alongside the Braised Peas with California Walnuts and Pancetta makes a show-stopping main. Dish up a fun dessert, sure to delight guests young and old with the California Walnut and Chocolate Easter Nests!
As well as adding flavour and texture to dishes, walnuts also offer a number of nutrition benefits including being the only tree nut to contain a rich source of the plant-based omega-3, alpha-linolenic acid (ALA), 2.7g/ 30g*. Just one handful of walnuts also offers 4.4g of protein and 1.4g of fibre[2].
Give these recipes a go and treat friends and family to a memorable Easter celebration!
Braised Peas with California Walnuts & Pancetta
Prep: 10 minutes
Cook: 10 minutes
Serves 4-6 as an accompaniment
½ tbsp rapeseed oil
150g smoked diced pancetta
5 spring onions, sliced
300g frozen peas
1 clove garlic, crushed
50g California Walnuts, roughly chopped
300ml chicken stock
2 sprigs mint, leaves only
1 tsp Dijon mustard
Heat the oil in a large frying pan and fry the pancetta for 3 minutes until crispy, drain off most of the excess oil. Add the spring onions, peas and garlic and fry for a further 3 minutes.
Stir in the walnuts, stock, mint and Dijon and cook for 2-3 minutes.
Cook’s tip
Great served with roast leg of lamb.
Roast Leg of Lamb with California Walnut & Apricot Crust
Prep: 15 minutes
Cook: 2 hours plus resting
Serves 6
2kg whole leg of lamb
4 spring onions, roughly chopped + 2 extra
2 sprigs rosemary, leaves only
100g California Walnuts + 25g
75g dried apricots + 25g
1 clove garlic
2 tbsp rapeseed oil + 1 tsp
50g fresh breadcrumbs
1 tsp white wine vinegar
1 sprig mint, leaves chopped
Preheat the oven to 180oC, gas mark 4.
Remove the lamb from the fridge, pat dry with kitchen paper and place in a large roasting tin. Make 6 x 6cm long deep slits in the meat and set aside.
Place 4 spring onions, rosemary, 100g walnuts, 75g apricots and garlic in a food processor with the 2 tbsp oil and blitz to a coarse crumb, mix into the breadcrumbs and season.
Press some of the crust mix into the slits of the lamb and press the remaining over the top of the joint. Roast for 1 hour then cover with foil and cook for a further hour to give medium rare. Remove from the oven and rest for 15 minutes still covered in foil before carving.
Meanwhile, mix the remaining sliced spring onions, chopped walnuts and diced apricots with 1 tsp oil, 1 tsp white wine vinegar and mint. Serve with the leg of lamb.
Cook’s tip
Prepare the lamb in advance with the crust on and leave out for 10-15 minutes before cooking.
California Walnut & Chocolate Easter Nests
Prep: 10 minutes
Cook: 3-4 minutes
Makes 12
200g milk chocolate, broken into pieces
2 tbsp golden syrup
50g unsalted butter, diced
75g cornflakes
50g California Walnuts, roughly chopped + 12 halves
80g bag mini eggs
Place 12 fairy cases in a 12-hole muffin tin.
Place the chocolate, syrup and butter in a large bowl and set over a pan of simmering water, allow to melt completely then cool slightly.
Stir in the cornflakes and chopped walnuts until completely coated. Divide between the paper cases and make a little hollow in the centre of each.
Press a Walnut half and 2 mini eggs in the hollow and chill until set.
Cook’s tip
For a gluten free option, use 150g gluten free cornflakes.
