Recipes
Recipes Book
Deane Stahmann Jr. passes the torch
The changing of the guard marks the end of an era ....
Winter Promotion Winners
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INAUGURAL DEANE STAHMANN SCHOLARSHIP OPEN
The Deane Stahmann scholarship was established in 2008 to provide Australian pecan growers ....
Salads
Summer Leaf Salad
Ox-heart Tomato and Blue Cheese Salad
Smoked Chicken Waldorf Salad
Indian Nut Mix
Caramel Popcorn
Summer Leaf Salad
You can't help tempting your friends with the figs and pecans in this summer salad
160g (1 1/4 cups) pecan halves
3 x 120g bags mixed
salad leaves
6 ripe figs, quartered
Raspberry Dressing
80ml (1/3 cup) extra virgin olive oil
2 tbs sunflower oil
3 tsp raspberry vinegar
2 tsp wholegrain mustard
2 tsp honey
Salt & freshly ground black pepper
1. Preheat oven to 200°C. Spread the pecans over the base of a roasting pan. Roast in oven for 6-10 minutes or until lightly browned. Set aside to cool.
2. To make the dressing, place the olive oil, sunflower oil, vinegar, mustard and honey in a screw-top jar and shake to combine. Season with salt and pepper.
3. Place the salad leaves in a serving bowl. Top with pecans and figs. Drizzle with dressing and serve immediately.
Serves 12
Ox-heart Tomato and Blue Cheese Salad
This simple salad can be enjoyed on its own or served at your next BBQ
250g green beans,
trimmed, halved
1 butterleaf lettuce
2 baby cos lettuces
4 ox-heart tomatoes,
cut into wedges
60g pecans, lightly roasted
Blue Cheese Dressing
250g blue cheese
1/2 cup (125ml) buttermilk
2 tbs olive oil
1 tbs lemon juice
2 tbs chives, finely chopped
1. Cook green beans in a saucepan of boiling water until just tender. Drain and refresh in iced water, then drain again.
2. Discard outer leaves from butterleaf lettuce then separate leaves. Remove and discard outer leaves from cos (or reserve for sandwiches), continuing until you reach the hearts. Cut hearts in half. Wash lettuces then dry. Tear butterleaf lettuce into bite-sized pieces and place in a bowl with halved cos hearts, green beans and tomatoes.
3. For dressing, process 125g blue cheese, buttermilk, oil and lemon juice in a small food processor until smooth and well combined. Stir in chives then season to taste with salt and pepper.
4. Divide salad among bowls. Cut remaining cheese into slices and place on top of salad. Scatter with nuts and drizzle with dressing. Serve.
Note. A number of blue cheeses compliment this salad. For strong flavour, try gorgonzola. For something milder, try Bleu de Bresse, Bleu d'Auvergne, Gorgonzola dolce, Cambozola or King Island Roaring Forties.
Smoked Chicken Waldorf Salad
This light modern salad is a meal in itself.
70g (1/2 cup) pecans
2 x 250g packets smoked chicken breast fillets,
skin removed, coarsely chopped
2 avocados, halved, stone removed, peeled, thinly sliced
2 green apples, cored,
halved, finely chopped
2 celery sticks, trimmed,
finely chopped
2 x 80g pkts baby rocket leaves
Dressing
65g (1/4 cup) good quality whole-egg mayonnaise
60ml (1/4 cup) extra
virgin olive oil
1 tbs white wine vinegar
1 tbs finely chopped
fresh chives
1 tsp honey
Salt & freshly ground black pepper
1. Preheat oven to 180°C. Spread the pecans over a baking tray. Cook in preheated oven for 5 minutes or until golden brown and fragrant. Remove from oven and set aside for 5 minutes to cool.
2. Meanwhile, to make the dressing, whisk together the mayonnaise, oil, vinegar, chives and honey in a small bowl. Taste and season with salt and pepper.
3. Place the chicken, avocado, apple, celery, rocket and pecans in a large bowl and gently toss to combine.
4. Spoon salad over a platter. Drizzle with dressing and serve immediately.
Tip You can make this recipe to the end of step 2 up to 2 hours ahead. Store the pecans in an airtight container. Cover the dressing with plastic wrap and store in the fridge.
Preparation Time 20 minutes,
Cooking Time 5 minutes
Serves 6
Indian Nut Mix
The perfect savoury snack to serve at your next BBQ
3 egg whites
pinch of cream of tartar
1/4 cup caster sugar
1/4 cup korma curry paste
(see note)
1 cup pecans
1 cup cashew nuts
2 cups salted peanuts
1 cup walnuts
1 cup raisins (optional)
1. Preheat oven to 160ºC. Line a large baking tray with non-stick baking paper.
2. Using an electric mixer, beat eggwhites and cream of tartar to soft peaks. Add sugar, 1 tablespoonful at a time, beating until meringue is thick. Stir in curry paste.
3. Combine all nuts in a large bowl. Add curry mixture. Mix well to coat nuts.
4. Spread mixture over prepared baking tray. Bake, stirring every 10 minutes, for 30 minutes or until nuts feel dry (nuts will become crisp when cold).
5. Allow to cool completely on tray. Break up and place into a bowl. Add raisins. Mix well. Store in an airtight container. Serve as a snack or with pre-dinner drinks.
Note: Use red curry for a spicy nut mix or vindaloo for a very hot mix.
Caramel Popcorn
A great party treat to tempt kids and adults alike.
1/4 cup vegetable oil
1/2 cup popping corn
Caramel
125g butter, chopped
3/4 cup white sugar
2 tablespoons honey
1 cup pecans, roughly chopped
1. Line a tray with baking paper. Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough.
2. Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.
3. To make caramel, combine butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden.
4. Remove from heat. Stir in pecans. Pour caramel mixture over popcorn and stir until popcorn is coated. Spread over prepared tray. Set aside to cool. Break into pieces. Serve.
Variation: For pizza popcorn, add 60g melted butter, 1/4 cup grated parmesan cheese, 2 teaspoons dried oregano, 1 teaspoon garlic salt and 1 tablespoon finely chopped chives to 7 cups of popcorn. Toss until well combined.
Makes 14 cups
