Estimated reading time: 6 minutes
On Father’s Day, we celebrate the dads who have shaped our lives with wisdom, laughter, and love. One way to enjoy those bonds is through food and nourishing connections – so here’s a curated selection of hearty, wholesome recipes perfect for the occasion featuring walnuts — rich in flavor and packed with plant-based omega-3s, antioxidants, and a satisfying crunch!
- BBQ Skewers with Burrata and Walnut Dukkah
- Walnut Keema Stuffed Pav – Shumaila Chauhan
- Cinnamon Chelsea Buns
BBQ Skewers with Burrata and Walnut Dukkah
Ingredients
100g California walnuts
1 tablespoon fennel seeds
1 tablespoon coriander
2 tablespoons cumin seeds
1 teaspoon black peppercorns
2 teaspoons chili flakes
1 teaspoon sweet paprika powder
1 teaspoon salt
1 teaspoon dried rosemary
300g salsiccia sausage
300g chorizo (in pieces)
250 g green grapes
200 g shallots
2 balls of burrata (100g each)
rosemary for garnish
wood skewers
Preparations
1. For the dukkah, gently toast the walnut kernels in a hot pan, turning occasionally, and remove. Add seeds and peppercorns to a hot pan and toast gently, stirring until fragrant. Add chili and continue to roast for about 1 minute. Remove and let cool. Finely chop 80 g walnuts, roasted spices, paprika, salt, and rosemary.
2. Squeeze the sausage out of the casing and form into 16 balls. Cut chorizo into 16 slices. Thread alternately onto 8 wooden skewers. Wash grapes, drain, and remove from stems. Peel and halve shallots.
3. Place skewers in a large grilling dish and cook over a hot grill, turning occasionally, about 8 minutes. Add shallots and grapes, and grill another 2 minutes.
4. Tear burrata into 2 halves each, and place on 4 plates. Arrange grill skewers, shallots, and grapes on top. Drizzle with the roasting stock. Sprinkle with remaining walnuts and dukkah, garnish with rosemary.
Walnut Keema Stuffed Pav
Shumaila Chauhan
Ingredients
4 hard-boiled eggs, halved
400g minced mutton or chicken keema
2 teaspoons coriander powder
1/2 teaspoon turmeric powder
2 onions, finely chopped
4 green chilies, finely chopped
1 teaspoon ginger paste
4-6 cloves of garlic, minced
1 teaspoon garam masala
A handful of fresh coriander, chopped
1/2 cup California walnuts, coarsely chopped
1 tablespoon ghee
Salt to taste
For the pav buns:
8 pav buns
2 eggs
1-2 teaspoons milk
A pinch of salt and pepper
Preparations
1. In a pan, heat ghee. Cook the meat with coriander powder, turmeric powder, salt, and 2-3 teaspoons of water until the water evaporates and the keema is cooked. Set aside.
2. In the same pan, heat 2 tablespoons of oil, and sauté the onions till translucent. Add the green chilies, garlic, and ginger paste and fry till fragrant.
3. Add the minced meat, garam masala, coriander, and walnuts. Adjust seasoning. Stir till the masala is dry. Remove from the flame.
4. Using a knife, make a round or square cut on the bottom side of the pavs. Keep the cut piece.
5. Remove some crumbs from the inner section without breaking the bun. Repeat with the remaining buns.
6. Stuff each bun with 1 – 1 ½ tablespoons of keema masala (depending on the size of the pav, adjust the filling).
7. Place an egg half on top of the filling. Top with 1-2 tablespoons of the keema masala. Cover with the reserved cut-out. Press gently.
8. Repeat for the other buns. Make sure the buns are properly filled but take care that you do not break the buns while filling.
(Note: In case a part of the bun breaks, use the crumbs that were removed to patch up the open part. Once you coat it with egg and cook, the crumb will also cook, and the breaks will be fixed.)
9. Beat the eggs with 2 teaspoons of milk and a tiny pinch of salt and pepper.
10. Heat 1 tablespoon of ghee/butter over medium heat. Dip the bun in the beaten egg, covering all sides with the egg batter. Place the bun’s bottom side first in the pan. This will help seal the bottom part. Cook for 1 – 2 minutes per side. Serve warm.
Cinnamon Chelsea Buns
Ingredients
500g strong white bread flour
7g sachet dried yeast
1 tsp ground cinnamon
50g caster sugar
200ml milk
2 medium eggs, beaten
50g butter, softened
50g mixed peel
50g California Walnuts, chopped
Filling
1½ tbsp ground cinnamon
150g light brown soft sugar
125g butter, softened
50g mixed peel
50g glace cherries, chopped
50g California Walnuts, chopped
1 tbsp honey, warmed
Preparations
1. Place the flour, yeast, cinnamon, sugar, and 1 tsp salt in the bowl of a stand mixer fitted with a dough hook and mix well. Warm the milk in a small saucepan and stir it into the flour with the eggs to form a rough dough. Knead for 5 minutes, then gradually add in the butter until well mixed. Add the mixed peel and walnuts and mix until evenly combined.
2. Transfer to a lightly greased bowl and cover, leave to prove in a warm place for 1 hour or until doubled in size.
3. To make the filling, mix the cinnamon and sugar in a small bowl. Beat the butter in another bowl until pale and then beat in the cinnamon sugar.
4. On a floured surface, knead the dough briefly to knock out the air. Roll into a rectangle, approx. 40x30cm. Spread the cinnamon butter to the edges and sprinkle with the mixed peel, cherries, and walnuts. From the long edge, roll up tightly. Cut into 12.
5. Grease and line a 20x30cm tin, add the buns, cut side up, and leave to prove again for 1 hour.
6. Preheat the oven to 200°C, gas mark 6. Bake for 30 minutes, covering with foil towards the end if looking too dark. Allow to cool in the tin, then brush with honey.