Toasted Hazelnuts Food

GRILLED LAMB CHOPS WITH TOASTED HAZELNUT PESTO

Steps:

• Preheat the oven to 350 degrees F.
• For the pesto: Place hazelnuts on sheet tray and toast in the oven for 6 to 8 minutes or until golden. Let cool. Place hazelnuts, garlic, and basil in the bowl of a food processor. With the motor on, add oil in a steady stream and process until smooth. Season to taste with salt. Set aside.
• For the lamb chops: Season chops generously with salt and pepper. Add the oil to a cast-iron pan set over medium heat. When oil is very warm, but not too hot, add the butter; when foaming, add the chops flat-side down. Cook until chops are brown and crispy, about 3 minutes per side.
• To serve, top each chop with approximately 1 tablespoon of the pesto.

SWISS CHARD PASTA WITH TOASTED HAZELNUTS AND PARMESAN

Steps:

• Add the hazelnuts to a small skillet over medium heat. Toast them slowly, shaking the pan often, until lightly browned, 8 to 10 minutes. Remove them from the skillet, and when they are cool enough to handle, roughly chop the nuts.
• Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain it, reserving 1/2 cup of the cooking liquid and add it to a large bowl.
• In a large skillet, heat the butter over medium-low heat. Once the butter begins to foam, add the garlic and use a wooden spoon to stir the mixture constantly until the butter begins to brown and have a slight nutty aroma, about 5 minutes. Add the salt, black pepper, and red pepper flakes. Give the mixture a good stir, and then set it aside to infuse for about 5 minutes longer away from the heat.
• Pour the butter mixture (scraping the garlic, salt, pepper, and red pepper flakes) all over the warm pasta. If the pasta feels a bit dry, add a touch of the reserved cooking liquid. Toss to combine and set aside.
• Set the same skillet (without cleaning it) over medium-high heat. Add the chard stems and cook for 5 minutes. Add the chard leaves and continue to cook, tossing the mixture every so often, until the greens begin to wilt and turn bright green, 3 to 5 minutes longer. Add a touch more butter or oil to the pan if it dries out too much.
• Add the Swiss chard and hazelnuts to the pasta and toss it all together. Add the Parmesan shavings and the balsamic vinegar (if you're using it); toss. Taste for seasonings and add more salt and pepper if needed.
• Serve warm or at room temperature.
• Note
• Localize it: You can use kale instead of chard, and any nut will work in place of the hazelnuts. Fresh out of balsamic vinegar? Red wine vinegar or freshly squeezed lemon juice will work.

ROASTED TROUT WITH HAZELNUT GREMOLATA

Steps:

• Position an oven rack in the top third of the oven and preheat to 450 degrees F.
• For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
• In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
• Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
• Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
• Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.

TOASTED HAZELNUTS

Steps:

• Preheat oven to 350 degrees F.
• Spread the nuts out on a metal baking pan or a large sheet pan with ridges.
• Bake for 10-12 minutes or until they are very hot and fragrant.
• Carefully dump nuts into a dish towel which you've spread across the counter - a ridged dish towel or one with some sort of embroidery works well because it provides more friction.
• Bring the ends of the dish towel up around the still-hot hazelnuts and wrap them up like a present.
• Using your hands, rub them between the towel and the work surface so that the friction created by the rubbing loosens the skin.
• Discard the skins and enjoy the toasted hazelnuts whole or crush them for your favorite recipe.

TRAY BAKED MERINGUE W PEARS, CREAM, TOASTED HAZELNUTS, CHOCOLATE

Steps:

• Preheat your oven to 150°C/300°F/gas mark 2 and line 40 x 25cm baking tray with a sheet of greaseproof paper.
• Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them.
• Whisk on medium until the whites form firm peaks.
• With your mixer still running, gradually add the sugar and the pinch of salt.
• Turn the mixer up to the highest setting and whisk for about 7-8 minutes, until the meringue mixture is white and glossy, to test whether it's done you can pinch some between your fingers- if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking.
• Dot each corner of the greaseproof paper with a blob of meringue, then turn it over and stick it to the baking tray, spoon the meringue out onto the paper, using the back of a spoon, shape and swirl it into a A4 size rectangle.
• Place in the preheated oven and bake for a hour or until crisp on the outside and a little soft and sticky on the inside, at the same time bake the hazelnuts on a separate tray in the oven for a hour or until golden brown.
• Drain the tin of pears, reserving the syrup from the tin, cut each pear into 6 slices.
• Pour the pear syrup into a saucepan (with the ginger) and warm gently over a medium heat until it starts to simmer.
• Take off the heat and snap the chocolate into saucepan with the syrup, stirring with a spoon until its all melted.
• Take the meringue and hazelnuts out of the oven and leave to cool.
• Place the meringue on a nice rustic board or platter.
• Whip the cream with the icing sugar and vanilla seeds until it forms smooth soft peaks.
• Smash the toasted hazelnuts (in a tea towel) and sprinkle half of them over the meringue.
• Spoon half the whipped cream over the top of the meringue and drizzle with some of the chocolate syrup sauce.
• Divide most of the pear pieces evenly over the top, pile on the rest of the whipped cream, drizzle with the chocolate syrup sauce and the rest of the hazelnuts.
• Serve straight away.