Why you should boil walnuts and how to use them (grandma’s secret)

In the realm of culinary traditions, certain practices stand the test of time, whispered from generation to generation as treasured family secrets. One such ingenious technique is the art of boiling whole walnuts in their shells, a practice handed down by wise grandmothers worldwide. This age-old method, involving a brief boil followed by the satisfying crack of the shell, unlocks the hidden flavors within the walnut’s resilient exterior.

Ingredients:

Instructions:

1. Prepare the Walnut Base:
   • Boil 120 grams of whole walnuts in their shells for 5 minutes until slightly softened.
   • Crack the walnuts and remove the nutmeat.
   • Blend the softened walnut kernels with 3 eggs and a pinch of salt. Set aside.
2. Prepare the Chicken Filling:
   • Shred or dice 300 grams of boiled chicken fillet.
   • Chop 100 grams of plums and 100 grams of hard cheese.
   • Mix the chicken, plums, and cheese in a bowl.
3. Create the Sauce:
   • In a separate bowl, combine:
     • 1 egg
     • 1/2 teaspoon of salt
     • 1/2 teaspoon of sweetener
     • 1 teaspoon of mustard
     • 1 tablespoon of lemon juice
     • 200 grams of vegetable oil
     • 2 cloves of minced garlic.
   • Blend until smooth.
4. Assembly:
   • Spread the walnut mixture as a base layer in a baking dish.
   • Add the chicken, plum, and cheese mixture on top of the walnut base.
5. Bake:
   • Bake the dish in a preheated oven at 350°F (175°C) for 20-25 minutes or until golden brown.