Uses
Hazelnuts are used in the confectionary industry and are a nice healthy snack on their own. They are added to foods such as cereals, breads and other staples. They may also be added to roasted mixtures. They are popular in Italian Cuisine and are increasingly used in the restaurant industry worldwide. They may be included as natural or roasted nuts. Extracted oil can be used for cooking (very heat tolerant) and in dressings, and the resultant meal flour is used in baking (and its gluten free).
Quick suggestions
- add them to dried fruit such as cranberries for a tasty antioxidant snack
- add roughly chopped hazelnuts to your breakfast cereal
- mix with berries and add them to your muffin recipe
- chocolate and hazelnuts are a great combination
- add to breadcrumbs for a nutty coating for chicken, pork or fish
- use ground nuts or hazelnut meal in gluten free baking
- add finely chopped hazelnuts to fish or chicken dishes
- and finally they also make a nice base for liqueur
First roast your hazelnuts
Roasting hazelnuts changes them from a slightly chewy bland nut to a nuttier crisper version. It also enables easy removal of the skins.
The nuts can be roasted in the oven or on the stovetop taking care not to overcook as they burn easily. Spread nuts in a single layer and roast at 140oC for about 15 minutes, checking every few minutes. They are done when they smell nutty and are lightly browned.
In a heavy based pan cook over a medium heat for 5-6 minutes, stirring frequently. Remove nuts from the pan immediately to stop further cooking.
Johns HINT for removing the skins – Place the nuts in an old tea towel or paper towel and rub gently to remove the skins. After rubbing the roasted nuts I put them on a pizza base tray that is perforated and just the right hole size for all the skin fragments drop into the bucket I have under it – this makes cleaning the nuts quick and easy.
Email to order here at hazelnutssouthnz@xtra.co.nz