"Fruity" thoughts
Cobnuts
The Kentish cobnut is a type of hazelnut. Most of the hazelnuts grown in Britain are of the named variety Kentish Cob, which was introduced in the early 19th century, but growers are now beginning to plant other varieties too. However, they all taste relatively similar - more similar than different varieties of apple for example.
More cobnuts are grown in Kent than anywhere else, but there are commercial producers in several other countries too.
Cobnuts are marketed fresh, not dried like most other nuts such as walnuts and almonds. Consequently they can usually only be bought when in season, typically from about the middle of August through to October, although stored nuts may be kept until Christmas. At the beginning of the season the husks are green and the kernels particularly juicy. Nuts harvested later on have brown shells and husks, and the full flavour of the kernel has developed.
Cobnuts were popular with mariners, as they kept fresh for months, and the Victorians were devoted to them and bred many new kinds. In 1913, plantations extended to over 7,000 acres, most of the orchards or “plats” being in Kent. Stored nuts were available from London wholesalers for most of the year, and fetched high prices. However, today, 200 - 250 acres of old plats survive, but new orchards are once again being planted, of Kentish Cob as well as other hazelnut varieties. Fortunately cobnuts are not prone to pests and diseases, and there is rarely any commercial need for crop protectants or fertilisers; many growers use none at all. The crop is picked by hand.
Nutritional Value
Cobnuts can be eaten fresh, or their own or in a salad. Chop them just before serving, so they do not loose their crunch. Unsalted nuts can make a highly nutritious snack. They are easy to carry, travel well (they don’t melt like chocolate) and because they are high in calories they are an excellent source of energy, if you are doing something active, like walking. However, they can be fattening if eaten frequently between meals and so it is better to use them as a source of protein in a main course dish.
Cobnut kernels typically contain 12% - 17% protein by dry weight, and about 10%- 15% fibre. They are very rich in vitamin E and in calcium, typically containing about 21mg and 141mg per 100g kernel (dry weight). They provide about 0.4mg and 0.55mg of vitamins B1 and B6 respectively per 100g dry weight.
Useful website:
www.kentishcobnutassociation.co.uk
RECIPES
The most famous nut-containing vegan main courses are of course nut cutlets and nut roast! But nuts can also be used in curries, stuffings, pies and to make various burgers, patties and croquettes.
Another way of using nuts, in the vegan diet, is in the form of nut butters. There are many types of nut butter available, apart from peanut butter. Look in your health shop for almond butter, cashew butter or hazelnut spreads. A peanut butter sandwich must be one of the most easily prepared vegan meals yet invented. All nut butters are energy dense, protein-rich foods and they are ideal for rapidly growing vegan children who may need extra calories.
ROASTED
Roasting enhances the flavour of cobnuts. Only a few ounces, coarsely ground, lend a nutty tang to dishes savoury or sweet.
To roast cobnuts, shell them and place them in an oven at 300 degree F/150 degrees C/ Gas Mark 2 for up to an hour, depending on their size and freshness, until they are hard and browned, but not burnt. About 4oz nuts in their shells will produce 1.5oz of roasted kernels, but be generous - they are so delicious some may never reach the dish.
BUTTERED
A delicious hors d’oeuvre or snack which is very easy to make.
8oz shelled cobnuts
1-2oz butter
Method
Put the nuts and butter, together with a little salt, into a shallow, uncovered dish. Microwave on high for 3 minutes, stir, cook for another 3 minutes, and stir again. If the nuts are not yet crisp, cook for another 3 minutes, checking that they do not burn.
Marrow stuffed with nuts and Plums
Serves 4
1 large marrow
2 medium onions, diced thinly
2 cloves garlic (optional)
12oz plums (or a smaller quantity of damsons)
1lb cobnuts (weighed in husk)
6oz mushrooms, sliced thickly
4 tomatoes, sliced
4oz butter
2 heaped teaspoons grated fresh root ginger
1 teaspoon mixed herbs
Method
Wash the marrow, split in half lengthways, and remove the seedy central pith. Place in an ovenproof dish.
Stone and halve the plums, and shell the cobnuts and chop them coarsely. fry the onions in half the butter. Mix all the filling ingredients together and season to taste. Pack into the marrow and dot with the rest of the butter.
Cover ad cook in a moderate oven (325 degrees F, 170 degrees C, Gas Mark 3) for 1.5 - 2 hours, depending on the size of the marrow.
Cobnuts, mushroom and chestnut stir-fry
Serves 4
25g/1oz butter
400gm stir-fry chicken
1 onion, finely sliced
2 sprigs fresh thyme
150g/5oz mixed wild mushrooms, sliced
50g/2oz shelled fresh cobnuts
150g/5oz chestnuts, roasted, peeled
salt and freshly ground black pepper
Method
1. Place a frying pan over a high heat. Add the butter and, when melted and foaming, add the onions. Fry for 2-3 minutes, until softened, then add chicken. Cook until juices run clear.
2. Add the thyme and wild mushrooms. Sauté for another 2-3 minutes, until tender.
3. Add the cobnuts and chestnuts and fry for 1-2 minutes until heated through, then season with salt and freshly ground black pepper.
