salt spring 17
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RELAXED RECIPES<br />
NICE<br />
AND<br />
spicy<br />
PHOTOS ANASTASIA KARIOFYLLIDIS<br />
In celebration of the warmer<br />
weather, we’re embracing exotic<br />
flavours and tasty treats.<br />
DEVILLED CASHEW NUTS<br />
This is a classic hotel beer-on-the-balcony treat. Serve in a bowl with the curry<br />
leaves as garnish and lots of beer.<br />
Ingredients<br />
100ml vegetable oil<br />
300g raw un<strong>salt</strong>ed cashew nuts<br />
2 sprigs fresh curry leaves<br />
1/ 2 tsp chilli powder<br />
1/ 2 tsp <strong>salt</strong><br />
1/ 2 tsp ground black pepper<br />
Method<br />
Heat the oil in a heavy-based pan until a light<br />
smoke haze comes off it. Add the cashew nuts<br />
and fry until they are a golden brown. Add the<br />
curry leaves and then strain out the oil. Place<br />
the nuts and curry leaves in a bowl and toss<br />
with the chilli powder, <strong>salt</strong> and pepper.<br />
50 <strong>salt</strong>
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