ROASTED CHICKEN WITH CREAMY WALNUT SAUCE
This Turkish-inspired sauce makes a wonderful alternative to a classic bread sauce
Provided by Emma Lewis
Categories Dinner, Main course
Time 55m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
- Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
- When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside
Nutrition Facts : Calories 1245 calories, Fat 86 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 1.76 milligram of sodium
SAGE-WALNUT CREAM SAUCE
Use this recipe to make our Butternut Squash Cannelloni.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan over medium heat. When bubbling, add the flour. Cook, stirring constantly with a wire whisk, for 1 minute. While whisking, slowly pour in the milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove pan from heat; stir in cream, sage, walnuts, salt, pepper, and nutmeg. Cover; set aside to infuse for 30 minutes.
EASY CREAM WALNUT SAUCE FOR RAVIOLI
I got this from my pasta cookbook, almost any kind of nut will work in this but walnuts are the one from the recipe, plus I made this with them and it was soooo good! I used an extra 4 TB olive oil instead of butter, but I'm posting it as is from the cookbook. I used jarred parmesan for convenience. This so FAST and easy, you can make this right when the ravioli is cooking, after it's done cooking, or make it ahead of time. This matches up the best with spinach ravioli and squash ravioli.
Provided by the80srule
Categories Sauces
Time 10m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Grind up the nuts in a food processor completely.
- Add the butter and olive oil and pulse a few times until a nice paste forms.
- Add the cheese and pulse 2-3 times.
- Add the cream gradually and keep it on a continual blend until smooth.
- Put the cooked ravioli onto plates, and pour equal amounts of the sauce over it. The hot ravioli will heat up the sauce on its own after a few minutes.
WALNUT DESSERT SAUCE
"We have two walnut trees in our front yard, so I always have plenty of nuts for this sweet sauce," relates Susan Zeidler of Lancaster, Pennsylvania. "It's one of my son's favorites."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine the corn syrup, maple syrup, sugar and water; bring to a boil, stirring constantly. Stir in walnuts. , Reduce heat; simmer, uncovered, for 25 minutes. Serve over ice cream or pound cake. Store in the refrigerator.
Nutrition Facts :
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