Hazelnut Recipes

This week because we looked at growing hazelnuts, we thought we’d bring you two (reasonably) healthy hazelnut recipes – one savoury and one sweet.

Hazelnut and Herb Pasta (serves 2)

Ingredients:
180gms linguine or spaghetti (dry or fresh)
50gms hazelnuts, chopped to taste
2 tbsps olive oil
1 clove of garlic, crushed
3/4 cup of finely chopped fresh herbs (e.g. a mixture of parsley, sage, thyme, oregano)
The zest of 1 lemon
100mls of double cream or cooking cream
30gms of parmesan cheese, finely grated.
Method:

1. Cook pasta according to the directions on the packet.
2. Toast the hazelnuts in a dry frying pan over a medium heat then, once golden, add the oil, garlic, herbs and three quarters of the lemon zest. Stir so that everything is well coated, cook for 30 secs or so, then stir in the cream and take off the heat.
3. Drain the pasta straight into the frying pan, adding a little of the cooking water to the pan. Stir through the cheese, season well with black pepper, then toss everything together and serve immediately with the remaining lemon zest scattered over the top.

Hazelnut and Chocolate Biscotti (makes 20-24)

Ingredients:
2 medium eggs
100gms caster sugar
250gms plain flour, plus extra for dusting
½ tsp bicarbonate of soda
The zest of one orange
25gms of toasted hazelnuts, roughly chopped
25gms of dark chocolate chips
Method:

1. Heat oven to 180C/160C fan forced and line a large baking sheet with baking paper. Whisk together the eggs and sugar until light and fluffy. Sift the flour and bicarbonate of soda into a bowl, then add the orange zest, hazelnuts and chocolate chips. Fold into the egg mix to make a soft dough. Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet. Flatten to a 3cm thickness, then bake for 30 mins until lightly browned on top.
2. Remove and slide onto a chopping board, then reduce the oven to 160C/140C fan forced. Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 mins until crisp, then cool on a wire rack. Will keep in a tin for 3 weeks.

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• Food