PISTACHIO ROLL RECIPES

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HAM HOCK & PISTACHIO ROLL RECIPE | BBC GOOD FOOD



Ham hock & pistachio roll recipe | BBC Good Food image

If you're looking for a Christmas classic with a twist, this French ham hock and pistachio terrine, transformed into a modern make-ahead starter is for you

Provided by Barney Desmazery

Categories     Starter

Total Time 5 hours

Prep Time 1 hours

Cook Time 4 hours

Yield 10

Number Of Ingredients 20

2 smoked ham hock (about 3kg in total)
2 carrots , roughly chopped
1 onion , roughly chopped
1 leek top, if you have it, roughly chopped (optional)
2 celery sticks , roughly chopped
2 bay leaves
1 thyme sprig
2 cloves
1 allspice berry
1 tbsp apple cider vinegar , plus a splash
small pack parsley , leaves chopped, stalks reserved
80g shelled and toasted pistachio
2 Granny Smiths apples
1 shallot , thinly sliced into rings
2 tbsp apple cider vinegar
40g bag pork scratchings , lightly crushed
1 bag of watercress
2 tbsp English mustard
2 tbsp apple cider vinegar
4 tbsp extra virgin rapeseed oil , plus extra for brushing (optional)

Steps:

  • To make the roll, put the ham hocks in a large pan and add all the ingredients, except the chopped parsley (do add the stalks) and pistachios. Cover with cold water, bring to the boil and simmer gently for 3-4 hrs until the meat is very tender.
  • Remove the hocks from the liquid, reserving 100ml (save the rest to make a split pea or chunky vegetable soup), and leave them until just cool enough to handle – the hotter the ham, the easier it is to shred. If you have a pair of clean washing-up or food preparation gloves, it's easier to handle the hocks while they are hot. Take the meat off the bone and shred into another bowl, discarding any skin, large bits of fat, gristle or cartilage. Add the pistachios, chopped parsley and 100ml ham stock in with the ham, and add a drizzle more vinegar. Squish everything through your fingers to mix it a bit more.
  • Lay overlapping pieces of cling film on a clean work surface the size of an A3 piece of paper. Pile the mixture along the bottom length of the cling film, leaving about 10cm free on each side. Roll the ham in the cling film into a large, tight sausage shape, piercing with a skewer once or twice to release any air, then put in the fridge overnight. Can be made up to four days ahead.
  • To make the dressing, tip the mustard into a bowl and slowly whisk in the vinegar, then the oil, to make an emulsion. Tip into a squeezy bottle if you have one. Using a small melon baller, scoop out balls of the apples, then tip into a bowl with the vinegar, add the shallot rings and leave for a few mins to pickle.
  • To serve, carve the ham roll on the diagonal, still in the cling film, into slices about 2cm thick. Peel off the cling film, put the slices on plates and brush with a little rapeseed oil if you want to make it shiny. Build a thin line of watercress along the other side of the plate and arrange three apple balls and some shallot rings along the watercress, then scatter with chunks of scratchings. Dot the plate with blobs of dressing and serve the rest on the side.

Nutrition Facts : Calories 400 calories, FatContent 27 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 37 grams protein, SodiumContent 4.8 milligram of sodium

PISTACHIO PINWHEELS RECIPE - NYT COOKING



Pistachio Pinwheels Recipe - NYT Cooking image

This recipe, from “Dessert Person” (Clarkson Potter, 2020) is one of those ace-up-your-sleeve, slice-and-bake cookie recipes every baker needs. The pinwheels are super tasty, need no decoration and require no major assembly. These buttery, nutty, shortbready cookies achieve the highest calling for any recipe: They look and taste as if they are harder to make than they are. (Watch Claire make them here.)

Provided by Claire Saffitz

Total Time 40 minutes

Yield 32 cookies

Number Of Ingredients 9

2/3 cup/85 grams shelled raw unsalted pistachios
3/4 cup/170 grams unsalted butter (1 1/2 sticks), cut into 1/2-inch pieces, at room temperature
3/4 cup plus 2 tablespoons/105 grams confectioners’ sugar
2 large egg yolks
1/2 teaspoon almond extract
1 cup/130 grams all-purpose flour
1/2 teaspoon kosher salt
1 1/3 cups/150 grams almond flour
1/2 cup/105 grams demerara sugar, for rolling

Steps:

  • In a food processor, pulse the pistachios until they’re very finely ground but not yet forming a paste, about 25 second-long pulses. Transfer the ground pistachios to a small bowl and set aside.
  • To the same food processor (no need to wash after grinding the pistachios), add the butter and confectioners’ sugar, and process until the mixture is smooth and creamy. Add the yolks and almond extract, and process until the mixture is smooth and light. Add the flour and salt, and pulse, scraping down the sides of the bowl once or twice, until you have a stiff, uniform dough.
  • Transfer two-thirds of the dough (about 10 ounces/240 grams) to a medium bowl and add the almond flour to the bowl. Use a flexible spatula to work the almond flour into the dough until you have a uniform mixture.
  • Scrape the almond dough onto a piece of parchment paper. Pat it down with your hands into a thinner layer, then place a piece of parchment paper on top. Roll out the dough between the sheets of parchment into a slab measuring about 12-by-8 inches and ¼-inch thick. (Uncover the dough and use a small offset spatula to shape the dough into a rectangle if necessary.) Slide the parchment paper onto a baking sheet and refrigerate the slab until firm, 10 to 15 minutes.
  • Meanwhile, add the ground pistachios to the food processor with the remaining dough and pulse until the mixture is thoroughly blended and the dough has taken on a green color, about 7 pulses. Set aside at room temperature while the almond dough chills.
  • Remove the almond dough from the refrigerator and plop tablespoon-size pieces of the pistachio dough across the surface of the slab. Use the offset spatula to spread the pistachio dough across the length of the slab in an even layer, leaving a 1/2-inch border along the longer sides. Starting at one of the longer sides and using the parchment paper to help you, roll the dough into a tight spiraled log. Wrap the log in parchment paper and transfer to the refrigerator. Chill until the dough is very firm, at least 1 hour.
  • When ready to bake, arrange two oven racks in the upper and lower thirds of the oven and heat to 350 degrees. Line two large rimmed baking sheets with parchment paper and set aside.
  • Sprinkle the demerara sugar across a cutting board. Remove the log from the refrigerator, unwrap, and roll across the board in the sugar, pressing down very firmly as you roll so the sugar adheres. Continue to roll and press until the entire log is coated. Using a sharp knife, shave a thin crosswise slice off of each end so you have straight sides with the full spiral exposed. Cut the log in half crosswise, then cut each half in half again to make quarters, and cut each quarter in half again for eighths. (This ensures even, equal slices.) As you cut, roll the pieces on the cutting board to prevent the pinwheels from gaining a flat side and losing their round shape. Cut each piece into 4 equal slices to make 32 cookies.
  • Divide the cookies between the two prepared baking sheets and space them evenly. Bake the cookies on the upper and lower racks until they are golden around the edges, 15 to 20 minutes, switching racks and rotating the sheets front to back halfway through baking. Remove from the oven and let cool completely on the baking sheets.

More about "pistachio roll recipes"

HAM HOCK & PISTACHIO ROLL RECIPE | BBC GOOD FOOD
If you're looking for a Christmas classic with a twist, this French ham hock and pistachio terrine, transformed into a modern make-ahead starter is for you
From bbcgoodfood.com
Total Time 5 hours
Category Starter
Calories 400 calories per serving
  • To serve, carve the ham roll on the diagonal, still in the cling film, into slices about 2cm thick. Peel off the cling film, put the slices on plates and brush with a little rapeseed oil if you want to make it shiny. Build a thin line of watercress along the other side of the plate and arrange three apple balls and some shallot rings along the watercress, then scatter with chunks of scratchings. Dot the plate with blobs of dressing and serve the rest on the side.
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PISTACHIO MORNING BUNS RECIPE - NYT COOKING
This is a decidedly less-sweet kind of morning bun, topped with a lemony, cardamom-scented sugar for crunch and flavor rather than the typical icing or sticky goo of a cinnamon bun. Unlike most sweet buns, which tend to stale quickly, these stay soft and pillowy long after they cool. The buns are best the day they’re baked but will keep, stored airtight at room temperature, for up to 4 days. The recipe time factors in dough preparation. If you already have all-purpose enriched bread dough on hand, this is much swifter work.
From cooking.nytimes.com
Reviews 4
Total Time 8 hours
  • Serve: Use a small serrated knife to cut between the buns and all around the pan, then lift them out one at a time.
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PISTACHIO COOKIES RECIPE: HOW TO MAKE IT
This wonderful pistachio cookie recipe is fun to make and everyone will be impressed with how pretty the green coloring is. They're one of my favorite holiday cookies. —Pat Habiger, Spearville, Kansas
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Desserts
Calories 54 calories per serving
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RICOTTA PISTACHIO ROLL CAKE - MANGIA BEDDA
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RASPBERRY PISTACHIO ROULADE (ROLLED CAKE) | BAKING LIKE A CHEF
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PISTACHIO BAKLAVA ROLLS: SARAGLI - DIMITRAS DISHES
Jul 10, 2020 · Place a wooden skewer at the bottom of the pastry and roll it up. Scrunch the sides of the phyllo towards the center, remove the skewer and place the baklava roll on a 9 by 13-inch baking tray that has been lightly greased with butter. Continue to form the baklava rolls until all of the phyllo sheets run out.
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PISTACHIO BUNS RECIPE - SERIOUS EATS
Mar 11, 2021 · In a quart-sized liquid measuring cup, combine the pistachio paste, Greek yogurt, milk, and pistachio oil, mixing by hand or with an immersion blender until homogenous and smooth. Add to flour-mixture and stir to form a very dry and shaggy dough.
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CARDAMOM PISTACHIO ROLLS - BAKE FROM SCRATCH
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PANEER PISTACHIO ROLLS RECIPE, INDIAN RECIPES
Method. Place the paneer in a plate and knead well. Add the sugar, milk, pistachios and almond essence and mix well. Add the cardamom powder and mix well. Divide the mixture into 5 equal portions and shape each portion into a 50 mm. (2”) long cylindrical roll.
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PISTACHIO BAKLAVA ROLLS: SARAGLI - DIMITRAS DISHES
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PISTACHIO BUNS RECIPE - SERIOUS EATS
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May 14, 2013 · Coarsely grind the pistachio. Combine the whipped cream with 1 or 2 tbsp powdered sugar, the orange liqueur or extract, and the pistachios. When the cake is cool, unroll it and carefully remove the parchment; spread the whipped cream sparingly over the cake, leaving a 1-inch border. Roll up again, and refrigerate for at least 2 hours before ...
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PISTACHIO CINNAMON BUNS | BREAKFAST RECIPES | GOODTOKNOW
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