Archive for the ‘Cashews’ Category

Lamb Rogan Josh (Dan Toombs)

May 23, 2017

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Chicken and prawn Xim Xim (Andy Bates)

June 7, 2016

Chicken and prawn Xim Xim (Andy Bates)

Ginger cashew bars (Dan Lepard)

October 11, 2013

For the base
75g unsalted butter, softened, plus more for the tin
75g caster sugar
1 medium egg
100g toasted cashews, chopped
1 tsp vanilla extract
125g plain flour
½ tsp baking powder

For the ginger layer
175g unsalted butter, softened
200g dark muscovado sugar
2 tsp tamarind extract
2 medium eggs
200g chopped glace ginger
2 tsp ground ginger
1 tsp cocoa
150g plain flour
½ tsp baking powder
Desiccated coconut to finish

1 Grease a 23cm-square tin, ideally with a removable base. To make the base, beat the butter and sugar until combined, then beat in the egg. Stir in the cashews, add the vanilla, flour and baking powder and mix well. Spread this over the base on the tin.

2 In the same bowl, make the ginger layer. Beat the butter and sugar until smooth, then beat in the tamarind and eggs. Stir in the gingers and cocoa, then add the flour and baking powder. Spread over the base, sprinkle with coconut and bake at 180C/160C fan/350F/gas mark 4 for about 40 minutes.

Spiced Lentil and Cauliflower Curry

October 24, 2012

 

Indian Style Prawns With A Zingy Salad (Jamie Oliver)

October 2, 2012

Chicken Korma (Nigel Slater)

June 26, 2012

The recipe

Warm 3tbsp of oil in a deep pan and add a halved cinnamon stick, a couple of bay leaves, 3 cloves, a 4cm piece of finely chopped ginger, 8 green cardamom pods and a large onion, peeled and very finely chopped. Add 2 cloves of finely crushed garlic and 2 moderately hot chillies, finely chopped. Continue cooking until all is soft, pale and fragrant. Remove from the pan, add a little more oil if necessary, then add about a kilo of chicken pieces, drumsticks, thigh and breasts, cut into large pieces and skinned if you wish. Let the chicken colour a little then return the onion and spices to the pan. Stir in 120ml of yogurt, about 20 cashews, salt and black pepper, and cover with a lid. Leave to simmer for 25 minutes or until the chicken is tender. Stir in 150ml of double cream and continue cooking for a few minutes before adding a handful of torn coriander. Serve with rice.

The trick

Keep the flavours mild, avoiding the temptation to add too many spices. This is Indian high cooking and should be mild and gentle. Accept the fact the sauce curdles a bit.

The twist

Make a purée of half the nuts with a little water then add at the same time as the yogurt. Use 50g of skinned almonds instead of cashews. Use 2tbsp of poppy seeds instead of the nuts. For a smoother sauce, omit the yogurt, adding a little water instead. Use mushrooms and cubed aubergines instead of the chicken. I like to stir in a little cooked spinach at the end.

Warm Spiced Nuts

May 17, 2012

Lamb Curry with Cashew and Coconut

April 30, 2012

ERs Diamond Jubilee Chicken (Jamie Oliver)

December 6, 2011