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How To make Beef with Pickled Walnuts
2 1/4 lb Stewing steak
1/2 lb Ox kidney
4 Onions
1 lb Carrots
6 Pickled walnuts (or more)
2 Bay leaves
3 tb Beef dripping or olive oil
1 1/2 oz Flour
1 pt (scant) light stock
Prepare the meats in the usual way, removing all traces of fat, gristle and membrane, and cut into large chunks. Cut the onions into one-eighths. Scrub or scrape the carrots and cut them into 1/2 to 3/4 inch lengths. Toss with the meats, onions and carrots in the flour (which should be well-seasoned) and brown and seal, in batches, in sizzling hot frying pan barely filmed with dripping or well-flavoured oil. Transfer to a flameproof casserole. "Wash out" the frying pan with some of the stock and add it to the casserole. Add the rest of the stock, 2 tablespoons juice from the jar of pickled walnuts and the bay leaves. Season with salt and pepper and bring to simmering point. Cover and cook at 300 F (150 C) gas mark 2 for about 3 hours until the meats are very tender and the gravy is deliciously rich. Add the quartered or sliced walnuts to the beef. Check the stew for seasoning and cook for about 15 minutes more before serving. Source: Philippa Davenport in "Country Living" (British), January 1988.
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What Do Pickled Walnuts Taste Like? | Opies Foods UK
What DO pickled walnuts taste like? ????
We get asked this a lot. Bennett Opie have been lovingly producing these tasty morsels for years and thought it was high time to put this question to test!
You can find them in the pickled vegetables aisle at all major UK supermarkets - go on, surprise yourself.
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This recipe is a great way to use up any left over lamb you may have from a BBQ or Sunday roast. Food writer Rosie Birkett shares her great recipe, cooking the lamb in a pickled walnut sauce and serving it with tasty orzo pasta.
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Prep:15m
Cook:45m
Total:1h
Serves:4
Temp:150° c - 300° f
Ingredients:
500 g leftover lamb, with excess fat cut off
2 tbsp redcurrant jelly
3 tbsp pickled walnut juice from a jar
6 pickled walnuts
300 g orzo
3 tbsp grated parmesan
salt
pepper
handful of freshly chopped parsley
Step 1: Prepare The Lamb
Preheat your oven to 150°c/300°f. Cut your lamb into medium chunks and place it into the bottom of a casserole dish. Season with salt and pepper.
Step 2: Make The Sauce
Put a couple of tablespoons of redcurrant jelly into a saucepan and heat until it melts. Once the jelly has begun to melt, add the pickled walnut juice. Chop your pickled walnuts into quarters and stir them into the sauce, being careful not to break them up. Pour the sauce over the lamb. If it looks a bit thick, add some warm water. Put a lid on the casserole dish and place it in the oven for 30 minutes, until the meat has become rich and dark.
Step 3: Cook The Pasta
Bring a pan of salted water to a rolling boil and add your orzo pasta. Cookaccording to the instructions on the packet. Once cooked, drain your pasta and return it to the pan.
Step 4: Serve
Mix through the parmesan cheese so it melts into the pasta. Mix through some pepper and a dash of extra virgin olive oil and some freshly chopped parsley. Remove your lamb from the oven and divide it between your serving plates. Spoon some of the pasta onto each of the plates and serve.
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