Queenstown, Marshland, Harewood & Tower Junction
Zoë would like to share a virtual heap of pine nuts with the lucky two winners of our pine nut giveaway. We’re looking for a few good pine nut recipes so, please, get to your local Raeward Fresh, pick up a pack of Pinoli Pine Nuts and create your favorite recipe for us. Take a picture, post it on Pinoli’s Facebook page and at the end of August, Zoë will choose two winners who will receive a 500 gram bag of Pinoli Pine Nuts. Which, by the way, is HEAPS!
Pine nuts maybe eaten raw but are usually toasted or roasted to bring out the flavour. The only times we prefer to use them raw are when they will become toasted, fried or roasted during the cooking of the recipe.
To roast: place raw pine nuts on a flat baking tray in a 180C preheated oven for about 10 minutes, shaking the tray halfway through the cooking time. Nuts are ready when they are lightly golden. They will continue to brown a little more even after you remove them from the oven. Keep an eye on them as all ovens are different and pine nuts can burn easily because of their high oil content.
To toast: place pine nuts in a dry (no oil) frying pan on top of a medium heat, move continuously by shaking the pan every 20 seconds or so. Pine nuts will toast quickly, remove from heat when golden and place on a cool plate to stop the pine nuts cooking any further.