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Walnuts origins uses recipes
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Origin and History The
specieis Juglans regia, also known as the English,
Persian or Common Walnut
is
the species most often cultivated for culinary use. It originates in
eastern Europe and eastward to the Himalayan mountains, although
there are other Juglans native
to the Americas and Asia. The earliest records of the growing of orchards of walnut trees date back to the classical Greek and Roman times although in the Périgord region in Southwest France, excavations have revealed fossilised shells of the nuts which were roasted during the Neolithic period, more than eight thousand years ago.
The Latin name Juglans Regia is derived from the name Jovis glans which translates to “Jupiter’s Acorn”. This description comes from the classical golden age when it was said that while ordinary men lived on Acorns, Jupiter and his fellow gods feasted on walnuts. The modern name however comes from the German Wallnuss which means “foreign nut”. The growing of walnut groves in Europe took off in the 1500's however they are now grown worldwide with California being the largest producer. Cultivation, Processing and Storage
The main harvesting of the mature fruit (nuts) takes place in the autumn but the immature green fruit can also be harvested in the summer before the hard shell has formed. These soft fruit are processed by soaking in a strong brine solution then dried until they turn black. They are then pickled in vinegar and are excellent served with cold meats and cheeses and are especially good with cold roast turkey and ham. They have the added benefit of keeping for several years if stored in an air-tight jar.
The nuts are then either sold as they are or mechanically cracked and shelled then packaged. They are also processed into oil. Walnut Oil has a strong nutty flavour which is excellent when drizzled over fish, steaks, pasta and salad leaves as well as in salad dressings. It is not suitable as a cooking oil: not only is it expensive but high temperatures destroy its flavour and can make it taste bitter.
Shelled walnuts should be kept refrigerated in an airtight container when they will last for a few weeks. They can also be frozen up to a year. For long-term storage, it's best to buy unshelled nuts and store them in the refrigerator for 2 to 3 months or freeze up to one year.
Walnuts in Cooking
Walnuts
can be used in a variety of sweet
and savoury recipes including cakes and breads and are especially good with
cheeses. They make a decorative garnish and are a reasonable substitute for
pecan nuts.
Below are some recipes using these delicious nuts. More clove recipes can be found using the search form.
Happy
Cooking!
Hors d'oeuvre and Soups Rocket and Goat Cheese Salad Veg CD HD 15mins plus cooling Seared Scallop Salad HT HD 15mins Mushroom Walnut Pate CD Veg HD 20mins Nutty Stuffed Mushrooms Veg HT HD 35mins
Main Courses Stilton Steaks HT MC British 20mins Nutty Crab Cakes HT MC English 30mins Salmon with Rhubarb HT MC 35mins Chicken and Walnut Cannelloni HT MC 55mins Nut and Carrot Roast Veg HT CD 70mins Lamb Stuffed with Orange and Dates HT MC Middle East 135mins
Accompaniments Walnut Vinaigrette Veg CD ACC 5mins Raisin and Walnut Stuffing for Poultry Veg HT ACC 15mins Citrus Walnut Green Beans Veg HT ACC 20mins Horseradish and Walnut Dressing CD ACC English 20mins plus chilling Waldorf Salad Veg CD ACC 20mins Baked Parsnip with Madeira Veg HT ACC 40mins
Desserts, Cakes and Baked Fayre
Brandied Walnut Peaches Veg HT DP 15mins Drunken Baked Apples Veg HT DP 20mins Lime and Walnut Torte Veg CD DP 25mins plus cooling and chilling Sultana and Walnut Biscuits Veg CD CBF 25mins Baked Pears in Coffee Veg CD DP 30mins plus chilling Fruit Pudding with Rice Veg HT DP 75mins Iced Banana Cake Veg CD CBF 90mins plus cooling Pumpkin Bread CD Veg CBF 95mins plus cooling Chocolate Walnut Biscotti Veg CD CBF Italian 100mins plus chilling
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Walnut
trees thrive in temperate zones and require deep but well drained alluvial type
soils.
Harvesting of the matured
nuts begins when the protective green hulls containing the brown nut split. A
mechanical shaker is used commercially and once shaken to the ground, mechanical
harvesters pick them up for cleaning and hulling.
