Gastronomixs

Fried walnuts

Creation by Martin Benn, Sepia restaurant, Sydney, Australia.

Fried walnuts

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Ingredients

40

 

walnut halves

1600

ml

sugar syrup, 1:1 (1000ml water, 500g sugar)

 

 

salt

Preparation method

  • Divide the sugar syrup into four batches.
  • Add the walnuts to the first batch of sugar syrup and bring to the boil.
  • Turn off the heat and allow the walnuts to completely cool in the syrup.
  • Once cold, remove the walnuts from the sugar syrup and place into a clean pot with the second batch of sugar syrup.
  • Bring to the boil, and then turn off the heat and allow the syrup to cool completely.
  • Repeat the process until you have boiled the walnuts four times and used all the syrup.
  • Once the fourth boil is completed, allow the walnuts to cool.
  • Remove the walnuts from the syrup and place on a wire rack and allow to dry at room temperature for 4 hours.
  • Heat vegetable oil to 190°C.
  • Add the walnuts and fry lightly until golden and crisp.
  • Remove the walnuts and place on a paper towel to drain and season with salt.
  • Store in a warm place until required.

Serving suggestions

 

  • As an appetizer.
  • Delicious with a cheese platter.
  • As a component in a dish e.g. with components of comté, pear jelly, roasted endive, plums and celery. 

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