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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.