Hungry for something deliciously different? TML will be regularly posting magnificent recipes from our friends at Visually Delicious
Pear, Goats Curd and Caramelized Walnut Tartine
This recipe really doesn’t need exact quantities and if you don’t feel like making the caramelised walnuts, just toast them briefly in a hot oven to enrich their flavour.
Firstly you will need to toast some slices of good sourdough bread, then top them with as much lovely soft goats curd as you desire, a few slices of crisp pear, drizzle with a little walnut oil and then with some fragrant honey over the top. Scatter over a few caramelised walnuts a little freshly ground pepper and sea salt flakes to season. Enjoy!
Caramelised Walnuts
- 50gm (1/2) cup walnuts
- 1.5tbsp icing sugar
- Sunflower for shallow frying
- Sea salt flakes
- Pinch cayenne pepper or smoked paprika
Cook walnuts in a saucepan of boiling water for 5 minutes. Drain, and pat dry on kitchen paper. Place walnuts and icing sugar in a bowl and toss well to coat. Heat 1cm oil in a saucepan over medium heat, add walnuts and cook for 2-3 minutes until golden. Drain on kitchen paper and while warm scatter with sea salt flakes and cayenne pepper or smoked paprika.
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