Episode 140: Nuts

Deep Fried Chestnut Balls
Maple Syrup-Glazed Pistachio Pork Roast
Herbed and Macadamia Nut Chicken
Roasted Asparagus with Cheese & Macadamia Nut Dressing
Nut Crusted Beef Medallions with Beet and Onion Soubise

DEEP-FRIED CHESTNUT BALLS

2/3 cup of finely chopped onion - (150ml)
1 large clove of minced garlic
1-½ tablespoons of unsalted butter - (22.5ml)
2 cups of whole chestnuts, rinsed and well drained - (500ml)
1-cup of chicken broth - (250ml)
Pinch of ground cloves
¼ cup of minced fresh parsley leaves - (60ml)
1 ½ cups of fine fresh breadcrumbs - (375ml)
1 large egg, beaten for an egg wash
½ cup blanched of whole ground almonds - (125ml)
Vegetable oil for deep-frying
1/3-cup of maple syrup - (75ml)
1-cup of fresh or canned whole cranberry sauce - (250ml)

In a large skillet, cook the onions and garlic in butter over moderately low heat until softened. Add the chestnuts, broth, cloves, salt & pepper to taste and simmer covered, stirring occasionally, until tender, approximately 15 minutes.

Pour the mixture into a food processor and puree until smooth. Add parsley and 1 cup of the breadcrumbs. Mix again until combined well. Transfer mixture to a large bowl. Cover and refrigerate overnight.

Prepare the egg-wash in one bowl and combine the remaining ½ cup of breadcrumbs and almonds in a separate bowl.

Once the chestnut mixture is sufficiently chilled, use two spoons to scoop and form the mixture into balls. Dip each ball first into the egg-wash and then roll them in the almond mixture.

In a large pot, heat the vegetable oil to 375 degrees Fahrenheit. Deep-fry a few chestnut balls at a time in the oil until golden brown (approximately 2 minutes). Do not over crowd your pot or the temperature of the oil will drop. Drain the finished chestnut balls on paper towel.

Heat cranberries, maple syrup and cloves in a small saucepan and cook until thickened (approximately 20 minutes). Pour sauce into a blender along with the cranberry sauce and mix together. Strain the sauce and drizzle it over the chestnut balls. Garnish with a couple of fresh cranberries and mint sprig.

Yields: 40 hors d'oeuvres
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MAPLE SYRUP-GLAZED PISTACHIO PORK ROAST

40 whole, natural pistachios, shelled but not skinned
5 dried and diced apricots
1/3 cup of sherry - (75ml)
2-2 ½ pounds of boned and rolled pork loin roasts - (1000grams)
2 tablespoons of olive oil - (30ml)
2 tablespoons of fresh thyme, chopped - (30ml)
1 tablespoon of fresh chopped rosemary - (15ml)
Maple syrup glaze (recipe below)
Pistachio sauce (recipe below)
Salt and pepper

Maple Syrup Glaze
2 tablespoons of maple syrup - (30ml)
2 tablespoons of dry sherry - (30ml)
Dash of ground cinnamon and pepper

Pistachio Sauce
3 tablespoons of maple syrup - (45ml)
2 tablespoons of dry sherry - (30ml)
1 tablespoon of soy sauce - (15ml)
2 teaspoons of cornstarch - (10ml)
¼ cup of pistachios - (60ml)

Preheat oven to 325°F (165°C)

Spread 24 of the shelled pistachios in one layer on a baking sheet. Bake in the oven for 4-5 minutes. Dump nuts on clean towel and let cool. Take off the skins by rubbing the nuts between two towels.

Roughly chop the remaining pistachio nuts.

Soak the diced apricots in the sherry.

Fold open the pork roast. Season the inside with salt & pepper and sprinkle with sherried apricots and the chopped nuts. Tie off the roast.

With a sharp knife, make 24 slits, 1-inch deep all over the roast. Insert a whole pistachio nut into each slit. Rub the roast with oil, thyme, rosemary and salt & pepper.

Sear the roast in a skillet then place roast on a rack in a roasting pan and transfer to the oven. Insert meat thermometer and roast to an internal temperature of 170 degrees Fahrenheit (approximately 1 ¾ to 2 hours), basting several times with the maple syrup glaze, using a pastry brush, during the last half hour. When completed, transfer the roast to a serving platter. Reserve the pan drippings for the pistachio sauce.

Combine the maple syrup, sherry, and cinnamon and pepper in a small bowl.

Heat the roasting pan, with drippings, on the stove, and add some boiling water to make approximately ½ cup. Scrape up the tidbits on the bottom. Add maple syrup, sherry, soy sauce and cornstarch. Cook and stir until thickened. Add pistachios and stir.

Serve over roast.

Yields: 8 servings
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HERBED AND MACADAMIA NUT CHICKEN

Marinade
2 pounds of boneless and skinless chicken breasts - (1000grams)
3 teaspoons of fresh ginger - (15ml)
5 cloves of garlic
2 jalapenos peppers
½ cup of macadamia nuts - (135ml)
2 tablespoons of olive oil - (30ml)
Juice of 1 lime
1 ¼ cup of plain yoghurt - (310ml)
1 bunch basil with stems removed
½ cup of fresh cilantro - (125ml)
½ cup of fresh parsley - (125ml)
1 tablespoon garam masala - (15ml)
1-2 tablespoons of ground coriander - (15 - 30ml)
1 tablespoon of ground cumin - (15ml)
Salt & pepper

Combine ginger, garlic, and jalapenos (not deseeded) in a food processor and mix until smooth. Add macadamia nuts and continue to process. Gradually add oil, limejuice, yogurt, basil, cilantro, parsley, and spices (garam marsala, ground coriander and ground cumin).

Place the chicken breasts in a bowl and pour the marinade over them; turn and coat both sides. Cover the bowl with plastic wrap and refrigerate to marinate overnight.

In a hot, deep-dish frying pan, with oil, add the chicken and marinade, stirring frequently. Cook for approximately 20 minutes until the sauce reduces and thickens and the chicken is cooked thoroughly.

Plate the chicken with jasmine rice and roasted Asparagus in a cheese and macadamia nut dressing.

Yields: 4 servings
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ROASTED ASPARAGUS WITH CHEESE & MACADAMIA NUT DRESSING

Roasted vegetables
16 fresh trimmed asparagus
150 grams of goat cheese into even pieces - (5oz)
8 thin slices Prosciutto
6 teaspoons of extra virgin olive oil - (30ml)

Macadamia Dressing
5 teaspoons of macadamia nut oil - (25ml)
75 grams of roughly chopped raw macadamia nuts - (2.5oz)
4 tablespoons olive oil - (60ml)
4 teaspoons red wine vinegar - (20ml)
Salt & pepper to taste

Preheat the oven to 400°F - (200°C)

Divide the asparagus into small bunches of 2 stalks each. Place a slice of goat's cheese on each bundle and wrap them in Prosciutto to keep the cheese in place. Lay the bundles on an oiled baking sheet. Brush each bundle with olive oil and roast in the oven for 7 minutes or until tender.

Meanwhile, in a non-stick pan, heat the macadamia oil over medium heat. Add the nuts and cook, stirring for 2 minutes or until golden. Remove from heat and stir in the olive oil, red wine vinegar and salt & pepper.

Drizzle sauce over roasted asparagus and serve with herb and macadamia nut chicken.

Yields: 4 servings
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NUT CRUSTED BEEF MEDALLIONS WITH BEET AND ONION SOUBISE

5 tablespoons of soften butter - (75ml)
6 large shallots (about 1 pound), peeled and thinly sliced - (500grams)
1 ½ pounds of trimmed, peeled and thinly sliced beets - (750grams)
Salt and pepper
1 ½ pounds (4) large beef medallions - (750grams)
1 sprig of finely diced rosemary
Flour for dredging
2 eggs, lightly beaten
2 cups of peeled chestnuts, cashews, almonds, very finely chopped - (500ml)
2 tablespoons of neutral oil, such a canola or grape seed - (30ml)
¼ cup red wine - (125ml)

Preheat oven to 350°F - (175°C)

Grease the bottom of a shallow casserole or gratin dish with butter. Layer onions and beets on the bottom of the dish and season with salt and pepper, repeat until you have 3 or 4 more layers. Top with 2 tablespoons of butter and cover in foil. Bake in oven for 1 hour, until tender.

Transfer the roasted onions and beets into a blender and add red wine, blend and season with salt and pepper. Cover to keep warm.

Season the beef medallions with salt and pepper. Add rosemary to the flour. Dredge medallions in flour and shake off excess. Dip each medallion into the eggwash and then press into the mixed groundnuts, making sure they are fully covered on both sides.

In a large hot skillet with the remaining oil & butter and add the beef medallions. Reduce the heat to medium. Cook slowly so the nuts get toasted but not burnt. Turn the meat as often as necessary while cooking for 10-15 minutes for medium-rare fillets. To serve, plate some beet & onion puree and top with a beef medallion.

Yields: 4 servings
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Recipes courtesy of Chef Michael Bonacini of Toronto’s Oliver Bonacini Restaurants, including ‘Canoe’; ‘Auberge du Pommier’; ‘Biff’s’; ‘Jump Café’; & ‘Steakfrites’