Hazelnut
(Corylus avellana)
We grow our hazel bushes using old-fashioned hedgerow techniques - a natural form of weed control. The hazelnuts are hand-gathered from amongst a carpet of newly-fallen leaves during April, and then left to 'dry' on wire racks before being stored in sacks, to prevent the kernels becoming mouldy.
Freshly-cracked hazels are mild & milky to taste, maturing to the more familiar nutty flavour as they age and dehydrate. Their flavour can be accentuated further by roasting them first before using them in biscuits, paste, or as a pre-dinner nibble.
Hazelnut - Roasted & Paste
Dry-roast 2 cups of shelled hazelnuts at 175deg for 20 to 25 minutes, stirring regularly so they cook evenly. They are ready when golden brown and the skin begins to crack - be careful they don't burn.
Chop coarsely in a food processor (this will be noisy!) then add icing sugar to taste (from 2tb to 1/4 cup) with a pinch of salt. Continue to process 5 to 8 min just until the oil begins to separate out, which shows up around the bowl edges. The paste keeps in the fridge for 3 months. Use it to flavour yogurt, whipped cream and custard, or spread it on bread and top with grated chocolate, nutella-style.
