CELEBRITY SAVOURY RECIPES Archives - Liberation Nuts
Nutty Jewelled Rice by Vicky Bhogal

Nutty Jewelled Rice by Vicky Bhogal

 This recipe was originally created by Vicky Bhogal’s and features in her latest book, Cooking Like Mummyji, published by Grub Street.   “This is a recipe that would celebrate Liberation Fairtrade nuts in a truly regal way! Use any chopped nuts that you fancy, peanuts and cashews would be lovely, for example. When I was little, I used to marvel as to how this was made. The trick is to always use powder colours, not liquid, which are available from Indian grocery stores and online, and make sure to steam very gently. With the addition of butter, cloves, cardamom, cinnamon, pomegranate and mint leaves, you have what looks like a plate of fragrant multicoloured royal jewels and is perfect for a dinner party to impress! My British Asian upbringing instilled in me the importance of being able to work to better yourself and the lives of your family, so I have been hugely passionate about Fairtrade for many years, and expressed my commitment to empowering small scale producers not just through my daily choices as a consumer but also by creating the book A Fair Feast, which was published in 2005 by Simon and Schuster and became part of the Make Poverty History Campaign. This book of delicious recipes bursting with Fairtrade ingredients was my little way of supporting the producers I so admire, and 100% of the proceeds went directly to the cause, half to the Fairtrade Foundation and half to Oxfam‘s Make Trade Fair, raising over £100,000.”   Click here to win a signed copy of Vicky’s latest cookery book, the iconic bestseller Cooking Like Mummyji with Liberation!...
Anya von Bremzen – Potato Soup with Fried Almonds

Anya von Bremzen – Potato Soup with Fried Almonds

Ruggedly handsome and mysterious, this is a potato soup that leaves the cock-a-leekies and chowders of the world to quietly play cards, while it goes traveling solo through Andalucia on a moped. Food52er EmilyC, who tipped us off to this recipe, said, “It’s the most beguiling, delicious potato soup I’ve ever made or eaten.” Luisa Weiss of The Wednesday Chef called it the sexiest. Ladle it up, pass it around, and let winter’s shackles fall away.

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Marc Vetri – Bucatini with Almond Pesto

Marc Vetri – Bucatini with Almond Pesto

This Bucatini recipe with almond pesto was originally created by Marc Vetri and appears on Munchies.   “Bucatini with a creamy nut pesto that’s got a little spice from jalapeños. This dish pays tribute to Han Chiang, the chef at Han Dynasty in Philadelphia. Brad Spence, the chef at Amis, eats lunch there regularly, and one week he was devouring the cold sesame noodles. Seduced by the creaminess of the sauce, he thought to himself, we could do some kind of a creamy nut pesto on pasta and spice it up a little. Thanks for the inspiration, Han!”   Ingredients 1 pound extruded semolina dough or dried bucatini semolina, for dusting 1 ¼ cups skin-on almonds 2 cloves garlic  ½ cup plus 1 tablespoon (133 ml) extra-virgin olive oil kosher salt 1 jalapeño pepper, stemmed and thinly sliced 1 cup grated Parmesan cheese   Method 1. Fit your pasta extruder or stand-mixer attachment with the chilled bucatini plate. If using a pasta extruder, set it to medium speed. If using a stand mixer, with the machine running on medium speed, feed the dough into the hopper in marble-size clumps, using a pushing tool to push the clumps into the auger, being careful not to overload it. As the pasta is extruded, cut it into 9-inch (23-cm) lengths and immediately dust it with semolina to prevent sticking. (If you don’t have time to make fresh pasta, use dried bucatini for this recipe). 2. Dry the pasta by placing it on wire racks that will fit in your refrigerator and refrigerate it uncovered for at least 8 hours or up to 4 days. The pasta will get drier and harder as it sits. I like...
Joe Hurd – Peanut Cashew Curry with Raita, Chilli & Chapati

Joe Hurd – Peanut Cashew Curry with Raita, Chilli & Chapati

This recipe was created for Liberation Nuts by Joe Hurd.   A wonderful, warming dish delicately balanced with the cool refreshing raita. Perfect with a glass of good red wine. Suitable for vegetarians.     Feeds 2 Prep Time: 15 minutes Cooking: Time 45 minutes   INGREDIENTS For the curry: 1 tsp of fenugreek seeds 1 tsp mustard seeds 3-4 curry leaves 1 finely chopped red onion 1 finely chopped tomato 1 red chilli (halved down the middle) 100g Liberation Oven Baked Salted Cashews & Peanuts 1⁄2 tsp turmeric powder 1 tsp chilli powder 2 tsp coriander powder   For the Raita: Small bunch coriander Water 300ml plain yoghurt Half a peeled grated cucumber 4 leaves fresh mint, shredded 1 tsp of cumin Pinch of salt Chapatis to serve   METHOD Heat up some oil in a large frying pan – add the fenugreek and mustard seeds into the hot oil releasing their essence. Add the curry leaves and cook for a minute or so. Next – add the onion, tomato, halved red chilli and some finely chopped coriander. Cook until the tomato has softened. Add the Liberation Salted Cashews and Peanuts (reserving some to garnish), turmeric, chilli and coriander powder and incorporate all the flavours together. Add a little water and allow to simmer for 30-40 minutes until the sauce has thickened. Whilst this is cooking, take the plain yoghurt and add the grated cucumber, shredded mint leaves, cumin and salt and mix. Heat some chapatis in a dry frying pan and serve the curry with a little raita, chopped coriander, chapati and a sprinkle of chopped nuts....
Joe Hurd – Pulled Pork Tostados with peanut, cashew, chilli & lime slaw

Joe Hurd – Pulled Pork Tostados with peanut, cashew, chilli & lime slaw

This recipe for Pulled Pork Tostados was created for Liberation Nuts by Joe Hurd. “This is a great recipe if you have friends coming round. The pulled pork takes a little time but is really simple. If you have any leftover meat from a big roast, this can be used instead of the pork.”     Feeds 5   Ingredients   For the Pork: Pork shoulder (1kg) 20g dark brown sugar 1 tbsp chilli powder 1 tbsp cumin 1 tbsp crushed fennel 1 tsp of cinnamon Salt and pepper   For the Slaw & Tostados: 1 head of red cabbage 1 carrot 1 red chilli Mayonnaise Hot pepper/buffalo sauce Bunch of chives 1 lime 100g Oven Baked Chilli and Lime Cashews with Peanuts & Roasted Corn 5 soft flour tortillas     METHOD Pre-heat oven to 180 degrees C. Rub the pork with the dry ingredients and wrap tightly in foil. Place on a baking tray in pre-heated oven for 4-5 hours. While the pork is in the oven, shred the red cabbage, carrot and red chilli. Bind with mayonnaise and the pepper sauce, before finely chopping and adding the chives, squeeze of lime juice (and some of the zest) and about half of the bag of Liberation Chilli and Lime Cashews, Peanuts and Roasted Corn. Mix well together. About 10 minutes before the pork comes out, place the tortillas onto a grill tray and grill for two minutes until they become crisp. Set to one side (you could also do this in a hot, dry frying pan). Remove the pork and tear it apart with two forks into lots of porky fibres....