Picada A Nut And Chocolate Condiment Recipes

Steps:

• Bake the garlic as indicated in the instructions.
• Meanwhile, crush the nuts to a paste. This is best done using a mortar and pestle.
• Peel and add the garlic, and continue mashing about five minutes.
• Add the chocolate and saffron, and continue mashing about one minute. Add two tablespoons of the broth, and continue mashing and stirring until smooth.
• Add the remaining broth and stir to blend.

Steps:

• Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
• Tip the mixture into the tin, then flatten lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.

Steps:

• Wrap the saffron threads in aluminum foil and toast lightly in a hot frying pan for a few seconds, being careful not to let them burn. Cool. Put the peeled garlic and the parsley leaves into a small bowl. Add the toasted saffron threads. Next, add the olive oil. Process with a hand-held blender to make a coarse paste. Add the toasted hazelnuts and continue to make an even, fine mixture.