Walnut and its Shell

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

    : You will Need to Begin this Recipe 1 Day Ahead

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Wellwood Wallace is an organic walnut farm near Ballarat in Victoria. Their oil is a cold-pressed nut oil which is in my opinion far superior to the more commonly available French walnut oils. The traditional European way of making walnut oil is to grind the flesh into a paste using stone wheels. The paste is then roasted and that’s where the trouble begins. Roasting above a certain temperature will maximise the yield but minimise any chance of natural flavour and vitamins. After roasting, the paste is pressed in a hydraulic press. The oil is then in effect a cooked oil. Food lovers wouldn’t accept cooked olive oils, so why should we accept cooked nut oils. Wellwood Wallace oil is not roasted and is produced on a screw press. This method extracts less oil than traditional methods but results in a pure-flavoured walnut oil, the most direct expression of the nut itself.

To Finish

  • 100 g ( oz) woodchips made from an old oak red-wine barrel
  • 4 whole Wellwood Wallace walnuts, cut in half with a small coping saw, walnut kernels removed and shells reserved
  • 12 g ( oz) shelled snow peas (mangetout)
  • 8 drops Wellwood Wallace cold-pressed walnut oil
  • 4 buckwheat flowers

Divide the woodchips among four bowls. Place a walnut shell half onto each bowl of woodchips. Place a teaspoon of walnut cream in each walnut shell half and place the peas on top of the cream. Top each with 2 drops of the walnut oil and finish with a buckwheat flower. Place the remaining walnut shell halves on top to give the effect of a whole walnut.

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