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Ingredient
Candied and smoked walnut and hazelnut crumb
Introduce
Chef :
rsa_foodCandied and smoked walnut and hazelnut crumb
This crumb is an excellent addition as an alternative for meat dishes. It enhances any root vegetable with extraordinary depth of flavour. Could also be used as a coating for fish.
Ingredient
Food ration :
4 peopleCooking time :
30 minutes
100 g
walnuts
100 g
hazelnuts
sprigs
Rosemary
sprigs
Thyme
Cooking instructions
* Step 1
Warm a frying pan preferably a cast iron skillet which will retain its heat or alternatively a non stick pan. With a touch of extra virgin olive oil roast the nuts until the aroma is strong and the nuts deepen in colour.
* Step 2
Sprinkle sugar, I used brown sugar for a heartier flavour. The sugar will gradually start to melt then starting to caramelise. At this point add a tbsp of butter which will help coat the nuts. The flavour will be similar to butterscotch. Once the nuts have absorbed and coated all the caramel remove from the heat. Now light the rosemary and thyme sprigs until considerable smoke forms. Leave the sprigs in the pan and place a lid to keep the smoke in. The candies nuts will be infused.
* Step 3
Once the nuts have cooled down remove the sprigs and chop the bust to desirable fineness. The crumb is now ready for coating.
Note: if there is a photo you can click to enlarge it
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