A foodie's guide to cooking with nuts
BROUGHT TO YOU BY Alison's Pantry
Crunchy, tasty and great for you – nuts are your secret weapon when comes to adding oomph to any meal.
The team at Alison’s Pantry travel the globe to bring nut-loving Kiwis a wide range of tasty, high quality and fresh nuts. With 36 different nut offerings including all your favourites, as well as innovative products like Cashews In Skin; Alison’s Pantry have everything you need to instantly upgrade your favourite meals.
What’s more – Alison’s Pantry nuts are batch roasted, right in the heart of the Waikato. From pine nuts to peanuts, shelled, sliced or ground, you’ll find every nut you need at the Self Selection department in your local New World and Pak'nSave nationwide. On that note, take heed of the following nutty ideas, from our kitchen to yours.
JUST ADD NUTS
Use nuts to add texture, crunch or creaminess to your favourite curry, fish dish or salad. Nuts are so versatile that you can use them in everything from hors d’oeuvres, to main meals and desserts. Imagine an entire nut-themed dinner…
Our recipe suggestion: Slow-Cooked Lamb and Cashew Curry
EXOTIC DELIGHTS
Nuts have been a staple part of our diets since the beginnings of history, and are enjoyed all over the world. Be it Thai, Moroccan or Indian, nuts have been incorporated into a number of different cuisines. So, if you want to delight your family or guests with an exotic dinner, try adding nuts for an appealing, authentic touch.
Our recipe suggestion: Loaded Lamb Meatballs with Eggplant Hummus
KIWI FAVOURITES
Add a funky twist to traditional Kiwi favourites with some nutty inspiration. And what is more Kiwi than fish, fish the family dish?
Our recipe suggestions: Crispy Almond Fish with Capers and Lemon
MEAT-FREE MONDAYS
You don’t have to eat meat every day to get enough protein in your meals. Nuts are a bursting in protein making them a great option for non-meat eaters or those skipping meat one day a week for meat-free Monday. They also add crunch and taste to keep things exciting. Try blitzing your favourite nuts to create a great mince alternative, chuck them in a slaw for added crunch or puree them to make a gorgeously creamy pasta sauce.
Our recipe suggestion: No-Piggy-Pork Mince Larb Cups
BOUNTIFUL BAKING
A pantry staple for baking, nuts take your favourite savoury or sweet treat to the next level. Baking with nuts is a wonderful way to add texture, nutrients and an earthy flavour to classics such as brownie, cookies and muffins. What’s more – Alison’s Pantry has a great tasting almond meal which will add moistness and a nutty taste to baked goods, or act as a gluten-free alternative to flour.
Our recipe suggestion: Self-saucing Ginger, Date and Walnut Pudding
For more recipe inspiration, see our recipe collection here. To learn more about Alison's Pantry, visit their website right here.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.