No one can deny the fact that fathers are our real-life superheroes who are always there to shower their unconditional love on us. With 18th of June marking the special day this year, prepare your dad’s favourite meal with the added crunch of California walnuts and give him the pampering he deserves.
Walnuts are the only tree nut that are significantly high in plant-based omega-3 fatty acids and are also rich in vitamins, minerals, and proteins. They are a complete nutrition powerhouse that may help maintain normal cholesterol levels and may also help keep cardiovascular diseases at bay. Just a handful (28 grams) of California walnuts every day can help your father lead a healthier tomorrow. A breakfast in bed, hearty lunch or an evening barbeque; prepare the meal he loves the most and show your love in the most personalized way.
So, put on your chef’s hat and cook a perfect surprise meal from our exclusive Father’s Day menu.
Pulled Aubergine, Halloumi and California Walnut Sliders
Ingredients : 2 aubergines, 2 tablespoons BBQ sauce, 50g California walnuts, chopped 6 small floured baps/slider buns, halved, 250g halloumi, sliced into 6 ½ tablespoon olive oil, 6 little gem lettuce leaves, Tomato chutney to serve
Preparations : Place the aubergines on a BBQ or griddle pan and cook for 15-20 minutes, turning occasionally until soft and slightly charred, wrap in foil and set aside until cool enough to handle. Cut the ends off and remove the skin, cut in half and pull apart the flesh. Place in a bowl and mix in the BBQ sauce and walnuts, season. Toast the baps on the BBQ or griddle pan until golden. Brush the halloumi slices with a little oil and BBQ or griddle for 1-2 minutes each side until golden. Place the lettuce on the bap/slider base, top with the pulled aubergine and then the halloumi. Add a spoonful of tomato chutney and the top of the bap/slider to serve.
For extra flavour, add some sriracha sauce to the pulled aubergines and brush the baps with a little mayo.
Hasselback Potatoes with California Walnuts and Cheese
Ingredients : 500g potatoes, 1 tablespoon olive oil, ½ small red onion, finely chopped, 50g California walnuts, roughly chopped, 2 sprigs of thyme, leaves only, 50g mature Cheddar, grated Chopped chives to serve
Preparations : Place a potato between the handles of 2 wooden spoons and cut down to the handles, 0.5cm apart, repeat with the remaining potatoes. Cook in boiling water for 12-15 minutes until just tender and drain well. Place the potatoes, cut side up, on a large sheet of foil in a single layer, season and drizzle with oil. Sprinkle over the onion, walnuts, thyme and cheese. Wrap the foil up to seal, creating a tent effect. Place on a BBQ or griddle pan for 10-15 minutes until the cheese has melted. Sprinkle with chives to serve.
Bourbon Walnut Frappe
Ingredients : 300ml walnut milk, 150ml cold brew coffee, 50ml bourbon, 2 to 3 tablespoons sugar
Pinch of salt, Chopped California walnuts, whipped cream, caramel sauce, chocolate sauce (optional toppings)
Preparations : Pour walnut milk into ice cube trays and freeze for several hours or until firm. Place in a blender with cold brew, bourbon, sugar and salt; blend until smooth. Pour into a large glass and serve with any desired toppings.
*How to make California walnut milk at home?
Soak a cup of untoasted walnuts for 2 hours in 2 cups of water. Strain and rinse walnuts well. Transfer to a blender with 1 cup cold water. Blend on high for a minute. Strain through a muslin cloth till you get an almost dry powdery mass in the muslin cloth after pressing the milk. Transfer in a glass jar and store in the refrigerator. This gives you 2 cups of home-pressed California walnut milk!