Fried Almonds
Photography Nick Tresidder.
INGREDIENTS
250 grams whole blanched almonds
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon caster sugar
½ teaspoon hot smoked paprika
½ teaspoon ground cumin
METHOD
Heat the olive oil in a sauté pan and add the nuts, turning to coat. Cook over a medium heat, stirring frequently, until golden. If the oil is too hot, the nuts will brown quickly but the centre will still be raw.
Combine the remaining ingredients in a bowl. Using a slotted spoon, transfer the almonds to a plate and sprinkle with the spice mix.
Cool before serving. Makes about 1½ cups
Menu: Serve with Catalan Tomato Bread if desired.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.