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 #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.