Ingredients: (Smoked-Duck Salad with Walnuts and Raspberries)
1/2 pound smoked duck breast—skin and fat removed and reserved, breast thinly sliced crosswise
1/2 cup walnuts
2 tablespoons sherry vinegar
2 1/2 teaspoons Dijon mustard
1 small shallot, very finely chopped
3 tablespoons walnut oil
1 tablespoon vegetable oil
Freshly ground black pepper
6 ounces frisée lettuce, torn into bite-size pieces (6 cups)
3 cups packed torn Boston lettuce
1 cup raspberries
Directions: (Smoked-Duck Salad with Walnuts and Raspberries)
- Preheat the oven to 350°. Spread the duck skin and fat in a pie plate and bake for about 15 minutes, until crisp. Drain on paper towels, then break into pieces.
- Meanwhile, spread the walnuts in a pie plate and toast for 8 minutes; coarsely chop.
- In a large bowl, mix the vinegar with the mustard and shallot. Gradually whisk in the walnut and vegetable oils. Season generously with salt and pepper. Add the frisée, Boston lettuce and walnuts and toss to coat. Top the salad with the raspberries, sliced duck breast and cracklings and serve.
Ingredients: (Celery Root with Apples, Walnuts and Blue Cheese)
1/2 cup walnut halves
1/4 cup cider vinegar
2 tablespoons minced shallot
1 tablespoon Dijon mustard
Sea salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
1 cup crumbled blue cheese
2 celery roots (3/4 pound each), peeled and cut into 1/4-inch dice
3 large Granny Smith apples—peeled, cored and cut into 1/4-inch dice
Directions: (Celery Root with Apples, Walnuts and Blue Cheese)
- Preheat the oven to 350°. Toast the walnuts for 8 to 10 minutes, or until golden. Let cool, then coarsely chop the nuts.
- In a large bowl, whisk the vinegar with the shallot, mustard and a generous pinch each of salt and pepper; let stand for 10 minutes. Whisk in the olive oil and 1/4 cup of the blue cheese. Just before serving, add the celery root and apples to the dressing, season with salt and pepper and toss well. Add the chopped nuts and the remaining 3/4 cup of blue cheese and serve.
Ingredients:(Pancakes filled with walnuts and cream (katayef))
300 g(2 cups) self-raising flour
½ cup fine semolina (see Note)
55 g(¼ cup) white sugar
1 tsp dried yeast
1 tsp baking powder
¼ tsp salt
60 gun salted butter
¼ cup pistachios, chopped
185 ml(¾ cups) milk
125 ml(½ cup) thickened cream
1½ tbsp corn flour
1½ tbsp plain flour
1½ tbsp caster sugar
150 g walnuts, finely chopped
55 g (¼ cup) caster sugar
2-3 tsp rosewater (see Note)
220 g(2 cups) white sugar
1 tbsp lemon juice
2 tsp rosewater (see Note)
Directions:(Pancakes filled with walnuts and cream (katayef))
For the pancakes, place the flour, semolina, sugar, yeast, baking powder, salt and 435 ml (1¾ cups) warm water in a large bowl and whisk until smooth. Cover with plastic wrap and set aside for 2 hours at room temperature until mixture is aerated and bubbly.
Meanwhile, for the syrup, combine the sugar and 250 ml (1 cup) water in a saucepan and bring to the boil. Add the lemon juice, reduce the heat and simmer for 15 minutes. Remove from the heat and stir in the rosewater. Set aside to cool and refrigerate until ready to use.
For the cream filling, combine all the ingredients in a saucepan and whisk to combine. Place over medium heat and cook, whisking constantly, for 2–3 minutes until thickened. Transfer to a bowl and refrigerate until chilled.
For the walnut filling place all the ingredients in a bowl and mix until combined, set aside.
Add 60 ml (¼ cup) water to the pancake batter and mix until incorporated. Heat a non-stick, heavy-based frying pan over medium heat and grease lightly with butter. Pour 2 tablespoons of batter into the pan and cook for 2 minutes until the top is just dry (do not turn). Remove from the pan and allow to cool for 2 minutes. Place 1 teaspoon of either filling in the center of the pancake and fold in half then press the edges together to seal. Repeat with remaining butter, pancakes and filling.
To serve, arrange the pancakes on a serving platter, drizzle with syrup and top with pistachios.