April: Walnuts

AT A GLANCE

  • Serves 30 people

  • 360 gm (1 cup) honey
  • 250 ml (1 cup) pouring cream
  • 250 gm (2½ cups) walnuts, roasted
  • 1 orange, finely grated rind only
01   Combine walnuts and orange rind in a bowl. Heat honey and cream in a saucepan over medium heat, bring to boil, reduce heat and cook for 20 minutes or until it reaches 121C (firm ball stage) on a sugar thermometer. Pour honey mixture over walnuts, stir to combine and place tablespoonfuls on a lightly oiled oven tray. Refrigerate until set. Store in an airtight container between layers of baking paper in refrigerator or a cool place.
Note

 

ALSO IN SEASON

Fruit and nuts

Apples, bananas, cumquats, custard apples, feijoas, grapes, kiwifruit, lemons, limes, mandarins, melons, nashi, nuts, pears, persimmons, quinces, rhubarb.

Vegetables

Asian greens, avocados, beetroot, broccoli, Brussels sprouts, cabbages, carrots, cauliflowers, celeriac, celery, daikon, eggplant, fennel, garlic, ginger, horseradish, leeks, lettuce, mushrooms, okra, olives, onions, parsnips, peas, potatoes, pumpkins, shallots, silverbeet, spinach, squash, swedes, sweet potatoes, taro, tomatoes, turnips, witlof, zucchini.

Seafood

Calamari, garfish, John Dory, mullet, octopus, perch, rock lobster, snapper, trout, trevally, whiting.

Recipe:

ADELAIDE LUCAS

Photography:

CHRIS CHEN

Styling:

VANESSA AUSTIN

View Full Site