Working with one nut at a time, wrap the walnut in a tea towel (dish towel) and use a mallet to crack the shell. Remove the walnut halves or broken quarter pieces and peel the outer skin off the walnut with a small sharp paring knife. Immediately put each walnut into the milk to avoid oxidisation. Continue until all the walnuts are processed.
© 2014 All rights reserved. Published by Murdoch Books.