The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.
Nut butter as I discovered is a fun and easy thing to make. I decided to make walnut butter for the recipe I would use in this challenge.
The only ingredient used in my butter was walnuts. I used about 1 cup of walnuts, put them in my bullet processor and whirred it until I had a butter, simple.Now the fun part, using the butter. I decided to use it in a sauce to accompany a stuffed pork fillet wrapped in prosciutto. This was a make up as I went recipe and I was really pleased with how it turned out.
The whole idea for the recipe came from a jar of pickled walnuts I had in the cupboard that I had picked up from David Jones’ Food Hall recently and I was itching to use. Unfortunately they never made it in to the recipe as when I opened them there was webbing, a dead moth plus bits under the of the lid, I ended up using some raw walnuts instead.
- 1 pork fillet I used 2 small ones
- Medium/thin sliced prosciutto – enough to wrap the pork to your liking.
- 1/2 cup walnuts finely diced
- 1 tablespoons heaped finely chopped rosemary
- 3/4 - 1 cup dried fig finely diced
- 3 tablespoons finely diced red onion
- 3 tablespoons finely diced granny smith apple
- 1 tablespoon honey
- Salt & Pepper to taste
- This is where I should draw a diagram. Cut your pork fillet, in order to stuff it. I tend to make a sort of a “<” shape when I cut it, it then lays out quite nicely as a flat even piece ready to have stuffing spread out over it.
- Lay out enough prosciutto slices side by side to equal the length of the pork fillet.
- Lay your pork fillet on top of the prosciutto slices.
- Mix all the stuffing ingredients together and spread it over the pork fillet. Then roll your pork fillet up with the prosciutto.
- Rub with some olive oil and then cook in a medium heat oven until cooked through.
- 2 tablespoons heaped of walnut butter
- 3/4 cup of pouring cream
- Good splash of verjuice
- Salt & Pepper to taste
- In a non stick pan gently fry the walnut butter and then add the cream, keep stirring until well combined and then add a good splash of verjuice. Add salt and pepper to taste and simmer until it thickens slightly.