Roasted or toasted, fra­grant nuts can add crunch and good­ness to so many recipes, or se­ri­ously sat­isfy as a snack on the go. Fran Ab­dal­laoui cracks open their se­crets.

Australian Women’s Weekly NZ - - CONTENTS -

top tips for buy­ing, stor­ing and roast­ing nuts

Buy­ing nuts

Buy nuts from places with a high turnover. While su­per­mar­kets do have high turnover, long ware­house stor­age can lessen this ad­van­tage. Seek out or­ganic or health food stores, as they have an ap­pre­ci­a­tion for fresh­ness. Or keep an eye out for nuts at your farm­ers mar­ket. Buy them in smaller quan­ti­ties more fre­quently.

Stor­ing nuts

Nuts are high in oils, which makes them prone to ran­cid­ity. Store in air­tight con­tain­ers in the freezer to pre­vent the oils go­ing “off”.

Roast­ing nuts

Roast­ing ac­cen­tu­ates the flavour and hides any stal­e­ness, es­pe­cially when they’ve been kept frozen. With the ex­cep­tion of pine nuts, it is bet­ter to roast them in the oven as op­posed to the stove top, as it’s harder to heat the nuts through suf­fi­ciently with­out scorch­ing the ex­te­rior first. Most nuts will take 8 min­utes in a 180°C oven. If the nuts are baked on the top of a dish, they will roast in the cook­ing time so there’s no need to pre-roast them.

Nuts for health

Most nuts pre­dom­i­nantly con­tain mo­noun­sat­u­rated fat sim­i­lar to that in ex­tra vir­gin olive oil so are con­sid­ered healthy fats when con­sumed in mod­er­a­tion. Nuts are also rich in fi­bre, pro­tein and valu­able an­tiox­i­dants, which con­trib­ute to heart health. Al­monds are par­tic­u­larly high in vi­ta­min E, so a hand­ful is all you need for your daily quota.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.