Hazelnut (Skin On) Class 1 - In Store £1.89 Alton United Kingdom Www.getfreshandfruity.co.uk

Hazelnut (Skin On)

Class 1 - In Store

  • £1.89
  • Save £0.38


Hazelnut

Pronounce it: hay-zl-nut

Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most commonly sold shelled. The sweet-tasting, cream-coloured kernel is small and round, with a pointed tip. Its thin, dark brown skin is faintly bitter, so some people like to remove this before eating.

Also known as cobnuts or filberts, hazelnuts are good eaten raw but the flavour takes on a more mellow, sweeter character when they are roasted. Like almost all nuts, they have a high fat content, which means they'll go rancid pretty quickly if not refrigerated.

Find out about the health benefits of nuts.

Choose the best

Hazelnuts in their shells look good, but they will go rancid more quickly. Ready-shelled nuts in airtight packaging last longer.

Prepare it

Hazelnuts in their shells can be opened using a nut cracker. To remove the dark skin, place the nuts on a baking sheet in a single layer and bake on a medium heat for 10-12 minutes. They are ready when the skins begin to split and the kernels turn golden. Tip them into a clean teatowel and rub - the skins should come off quite easily.

Store it

Unopened packets of hazelnuts should be stored in a cool, dry place - they'll last for up to 3 months. Once opened, they should be kept in an airtight container.

Cook it

Raw as a snack, or added to muesli. Chopped and used in cakes or crumble toppings. Ground finely to make flour for baking.

Recipes

Chocolate and hazelnut cake (Torta gianduia)

Chocolate and hazelnut cake (Torta gianduia)

By The Hairy Bikers

With their distinctive flavour and their affinity for chocolate, they play a starring role in our delicious chocolate cake and biscuit recipes. Or try them as a crunchy topping to salads or with our sweet fried scallops.

Recipes

Main course

Ceps tortellini with roasted nuts and sage butterCeps tortellini with roasted nuts and sage butter

By Raymond Blanc

Poached halibut with artichokes and b©arnaise sauce

By Matt Tebbutt

Monkfish, Israeli couscous, sea vegetables and chorizo

By Aggi Sverrisson

Whole baked fish with mushroom and feta stuffed peppers

By The Hairy Bikers

Hazelnut-crusted rump of salt marsh lamb with runner beans

By James Martin

Light meals and snacks

Wild mushroom soupWild mushroom soup

By Michael Caines

Goats cheese, peach and radicchio salad Goats cheese, peach and radicchio salad

By The Hairy Bikers

Crab rarebit, spiced crab butter, hazelnuts and beurre noisette salad

By Simon Hulstone

Pork and hazelnut terrine

By James Martin

Venison tartare, hazelnut mayonnaise and apple

By Tom Kitchin

Brunch

Breakfast barsBreakfast bars

Banana cocoa crunch overnight oatsBanana cocoa crunch overnight oats

By Emily Angle

Overnight muesli with apple and nuts Overnight muesli with apple and nuts

By Justine Pattison

Basic muesli

By Jo' Pratt

Poached egg with toasted brioche and hazelnut-crumbed asparagus

By James Martin

Starters and nibbles

Venison, chicken liver and Armagnac terrineVenison, chicken liver and Armagnac terrine

By James Martin

Chilled soup of carrots, pink grapefruit, green olives and hazelnuts

By Anthony Demetre

Scallops with hazelnut butter

By Nigel Slater

Asparagus and Parma ham and praline and chocolate vol-au-vents

By Flora Shedden

Goats cheese truffles

By Lorraine Pascale

Side dishes

Greens with bacon and hazelnutsGreens with bacon and hazelnuts

By The Hairy Bikers

Heritage carrots, goats curd, oats and hazelnuts

By Jon Rotheram

Hazelnuts potatoes

By Nigel Slater

Desserts

Chocolate and hazelnut torteChocolate and hazelnut torte

By Sophie Grigson

Citrus meringue pie

By The Hairy Bikers

Blackberry and hazelnut meringue roulade

By Stephanie Moon

Goats cheese cheesecake with poached rhubarb

By Angela Hartnett

Baked brown-sugar cheesecake, pear sorbet and tomato caramel

By Mark Greenaway

Cakes and baking

Marys Christmas choux wreathMarys Christmas choux wreath

By Mary Berry

Chocolate and stout cakeChocolate and stout cake

By Angela Hartnett

Super-posh chewy cookiesSuper-posh chewy cookies

By The Hairy Bikers

Chocolate and hazelnut cake (Torta gianduia)Chocolate and hazelnut cake (Torta gianduia)

By The Hairy Bikers

Hazelnut and chocolate g¢teau

By James Martin

Drinks and cocktails

Gl¶gg

By Nigel Slater

Other

Black cherry and hazelnut jamBlack cherry and hazelnut jam

By Dan Lepard

Fillet of turbot with smoky celeriac pur©e, buttered cabbage and hazelnut pesto

By Phil Howard

Sugar-free chocolate and hazelnut spread

By Justine Pattison

Swiss muesli

By Antony Worrall Thompson

Buyer's guide

Hazelnuts are globe-shaped or oval nuts up to 2cm/1in long with a hard brown shell. They grow in most parts of Britain, but cobnuts are particular to Kent. Most of the world's commercially grown hazelnuts come from Turkey. You may be able to buy fresh hazelnuts - particularly native cobnuts - still in their husks, but most are sold already dried and processed, whole, chopped, or ground, either in or out of their skins.

Preparation

Use hazelnuts whole, grated or ground to flavour savoury and sweet dishes. Finely ground, they can be used in place of flour to make a torte; roughly chopped, they add crunch to biscuits or meringues. Use them as the basis for a stuffing or chop them up with some dried fruits and scatter the mixture onto your cereal. In Turkey, a sauce made from garlic and hazelnuts is served as an accompaniment to shellfish. Some recipes might call for skinned nuts: if you don't have any ready-skinned, just roast some hazelnuts in the oven for a few minutes; when theyve cooled slightly, rub the skins off with your fingers. Hazelnut


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