Paid partnership with Opies Foods
Pickled walnuts are a quintessential British food, with a much-loved following, me included.
If you haven‘t tried them before than you might be surprised to know they are not hard and crunchy like you might expect from a regular walnut, but have a soft firmness to the texture, with an earthy richness and dark and tangy liquor that is sweet and lightly spiced.
These qualities make for a very versatile cooking ingredient, that‘s not just for cheese and charcuterie, but are such tasty and surprising additions to pies, stews, quiches and salads. The spiced vinegar adds a great depth to dressings, sauces and gravies. This also means you can easily make use of the whole jar.
Pickled Walnuts are the unsung hero in my Mushroom & Ale Cobbler, adding a rich umami depth of flavour that can sometimes be lacking in vegan cooking.
Opies Pickled Walnuts can be found in all major supermarkets in the pickle aisle and cost around £3 a jar.
For more exciting ways to use them head over to @opiesfoods on Facebook or Instagram, or follow this link to their website
2 tbs light oil
700g baby or regular chestnut mushrooms
1 onion diced
3 garlic cloves crushed
40g porcini mushrooms
2 bay leaves
A few sprigs of thyme
3 tbs plain flour
2 tsp marmite
2 tsp tamari sauce
2-3 Opies pickled walnuts roughly chopped
1 veggie stock pot or stock cube
Lots of freshly ground black pepper
350g self raising flour
200g chilled plant based butter
2 tsp mustard powder
3 tbs mixed chopped herbs, parsley, chives, thyme, dill or rosemary will all work
1 pickled walnut finely chopped (optional)
1 tsp sea salt
Juice 1 lemon
2-4 tbs cold water
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