RECIPES

Find inspiration with our delicious and delightful range of nut-filled recipes. From breakfast to late night snacks, everyday dishes to festive favourites, you’re sure to find something you love.

Roast pork loin with chestnut, pistachio and apricot stuffing

30 MINS PREP TIME
2 HOURS COOK TIME
SERVES 6 PEOPLE
10g NUTS PER SERVE

Ingredients

  • ½ cup whole chestnuts
  • ⅓ cup pistachios
  • ½ cup roughly chopped dried apricots
  • 1.25kg rolled pork loin, fat trimmed
  • 6 cups steamed mixed vegetables
  • 2 large sweet potatoes, cut into pieces
 
  1. Method

    1. Preheat oven to 200°C.
    2. Boil the chestnuts for 15 minutes then drain and remove outer skins. Set aside then roughly chop.
    3. Combine the chestnuts, pistachios, sage and dried apricots.
    4. Trim the pork of fat and lay the loin out flat. Spoon the nut mixture over the centre of the meat, then roll the meat up again and secure with cooking string.
    5. Place the pork on a baking tray lined with non-stick baking paper. Roast for 1 hour 15 minutes or until cooked through.
    6. Rest for 10 minutes then carve and serve with steamed vegetables and roasted sweet potato.
    7. Enjoy!

Mediterranean pistachio and lamb meatballs (baby friendly)

20 MINS PREP TIME + Refrigiration
20 MINS COOK TIME
SERVES 6 PEOPLE
3g NUTS PER SERVE

In

  • ¾ cup (100g) pistachios, finely chopped
  • 500g lamb mince
  • ½ small (80g) zucchini, grated
  • 1 teaspoon Mediterranean spice mix
  • ½ (100g) Lebanese cucumber
  • ¾ cup (180g) Greek style yoghurt
 
  1. Method

    1. Preheat oven to 200°C.
    2. Boil the chestnuts for 15 minutes then drain and remove outer skins. Set aside then roughly chop.
    3. Combine the chestnuts, pistachios, sage and dried apricots.
    4. Trim the pork of fat and lay the loin out flat. Spoon the nut mixture over the centre of the meat, then roll the meat up again and secure with cooking string.
    5. Place the pork on a baking tray lined with non-stick baking paper. Roast for 1 hour 15 minutes or until cooked through.
    6. Rest for 10 minutes then carve and serve with steamed vegetables and roasted sweet potato.
    7. Preheat oven to 190°C.
    8. Place the pistachios, mince, zucchini and Mediterranean spice in a large bowl and mix until fully combined.
    9. Roll the mixture into small balls and place on a lined baking tray. Refrigerate for 10 minutes.
    10. Meanwhile peel the cucumber and scoop out the seeds. Discard. Grate flesh and then mix with the yoghurt.
    11. Bake the meatballs for 15-20 minutes or until browned and cooked through. Cool slightly then serve with cucumber yoghurt.
    12. Enjoy!

Our Products!

Salted Pistachios

Our original product with a hint of saltiness to bring out the flavor and then roasted to perfection. Great as a snack or for the entertainers to add to a platter

Unsalted Pistachios

Especially for those that have to watch their salt intake the sodium free version of our pistachios simply roasted to perfection without any additives

Pistachio Kernels

The idea ingredient for the home cook or restaurants. Super tasty and we have done all the work for you. Equally at home in deserts, salads and as a stuffing our pistachio kernels are ready to add to any dish.

Natural Raw Pistachios

These pistachios are not salted or roasted. As close as you can get to eating pistachios straight off our trees

Spread some happiness today!

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Perfect as a gift or to treat yourself

Pistachios are a rich source of protein, dietary fiber, several minerals such as phosphorus, potassium, calcium, iron, magnesium, manganese, zinc, copper, sodium and selenium. They also good source of vitamins like vitamin A, K, C, E, B6, B1-thiamine, B2-riboflavin, B3-niacin, B9-folate, and B5-pantothenic acid.

0417553843

Boeill Creek NSW