Serve these nuts as a snack with pre-dinner drinks.
INGREDIENTS
2 cups raw assorted nuts, any combination of peanuts, cashews, walnuts etc
1 egg white
Spice mix
2 tablespoons curry powder
2 tablespoons packed brown sugar
1 tablespoon black cumin seeds
1 teaspoon each ground cumin, ginger and coriander
¼ teaspoon cayenne pepper
½ teaspoon salt
METHOD
Preheat the oven to 150°C.
Combine the spice mixture in a small bowl.
Lightly whisk the egg white in a medium bowl until frothy and stir in the spice mixture.
Add the nuts and toss to coat well. Tip onto a lined baking tray and use a fork to separate them. Roast for 20-25 minutes until the nuts are dry and golden, turning once during cooking.
Cool then store in an airtight container. Makes 2 cups
Menu: Serve with Garam Masala and Lime Roasted Chicken, Green Beans with Coconut, Fresh Tomato, Ginger and Herb Salad, Sautéed Potatoes with Tomato, Cumin and Dill, Crisp Skinned Salmon with Coconut Curry Sauce, and Saffron and Cardamom Custards with Poached Apricots to finish.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!