Poppy Seeds 70g

Orange and Poppy Seed Friands – Makes 12

Preheat oven to 200 C and lightly oil 12 friand moulds. Combine 100 gm plain flour, 160 gm icing sugar, zest from 1 orange, 1/2 tspn ground nutmeg, 4 tbsp poppy seeds, and 160 gm almond meal. Melt 200 gm butter in a pan, simmer until golden and cool slightly. Whisk 5 egg whites till just peaking, and fold in the dry ingredients and the butter. Spoon into the moulds and bake for about 20 minutes. Whilst still warm, brush with melted marmalade.  

Cheese straws – Combine poppy seeds, finely grated parmesan, and sea salt. Brush butter puff pastry sheets very lightly with egg wash. Cut long 1 cm strips and place on a parchment lined baking tray. Sprinkle the mix evenly over the pastry strips. Pinch the end of each pastry and spin one end in the opposite direction to the other end to form a long “thread”. Repeat with each pastry strip and bake at 200 C for about 6 to 8 minutes until golden and crispy. 

Toss poppy seeds, toasted pine nuts and nut sized pieces of blue cheese through cooked pasta (tagliatelle) with virgin oil, lemon and parsley. 

  Add poppy seeds to tempura or beer batters to add visual interest and nutty flavour to fried foods like ricotta stuffed zucchini flowers, butterflied prawns (tail on), or fish pieces.