Fried Almonds
Photography by 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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Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.