Coriander Walnut Filling
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Coriander Walnut Filling
  Walnuts    Fillings  
Last updated 6/12/2012 12:59:13 AM. Recipe ID 22142. Report a problem with this recipe.
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      Title: Coriander walnut filling
 Categories: Live
      Yield: 4 Servings
 
      2 c  Walnuts
      4    Garlic cloves
           Two 3/4-pound bunches
           Spinach
      3 c  Packed fresh coriander
           Sprigs
      2 c  Packed fresh flat leafed
           Parsley sprigs
      1 c  Fine fresh bread crumbs
    1/4 c  Honey
      2 lg Egg whites
  1 1/2 ts Salt
      1 ts Ground cumin
      1 ts Ground coriander seeds
    1/4 ts Freshly ground black pepper
 
  Preheat oven to 350 degrees.
  
  In a baking pan toast walnuts in one layer in middle of oven 10 to 15
  minutes, or until lightly colored, and cool completely. Mince garlic
  and discard stems from spinach.
  
  Have ready a large bowl of ice and cold water. In a 3-quart kettle
  half filled with boiling salted water blanch spinach 20 seconds and
  with a slotted skimmer transfer to ice water to stop cooking. Return
  water to a boil and blanch fresh coriander and parsley 5 seconds.
  Drain herbs in a colander and transfer to ice water to stop cooking.
  Drain spinach and herbs in colander and squeeze in small handfuls
  until as dry as possible.
  
  In a food processor pulse walnuts just until finely ground. Add
  garlic, spinach mixture, and remaining ingredients and pulse just
  until smooth. Filling may be made 2 days ahead and chilled, covered.
  
  Yield: 3 1/2 cups
  




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Recipe ID 22142 (Apr 03, 2005)

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