FAVOURITES Archives - Liberation Nuts
Gena Hamshaw – Yam and Peanut Stew with Kale

Gena Hamshaw – Yam and Peanut Stew with Kale

Rich, nutrient dense, sweet, savoury, and spicy, this stew is the ideal winter comfort food. Garnish with green onions and crushed roasted and salted peanuts for an extra kick!

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....
Split Pea “Meatballs” with Pistachio Yogurt

Split Pea “Meatballs” with Pistachio Yogurt

The flavour and texture of these vegetarian split pea “meatballs” are so enjoyable that even traditional meatball enthusiasts will be won over. This recipe was inspired by Persian lamb meatballs, which often have cooked split peas or basmati rice as part of the meatball mixture.

Caramelized Honey Nut and Seed Tart

Caramelized Honey Nut and Seed Tart

This recipe was originally created by Claire Saffitz for Bon Appetit Magazine. Photography by Christopher Testani. This press-in crust is easier to make and handle than a buttery dough that you have to roll out.

Divine Chocolate x Liberation Nuts Choco-Nutty Brownies

Divine Chocolate x Liberation Nuts Choco-Nutty Brownies

Everyone loves a brownie, which is why we have teamed up with Liberation Nuts to create these deliciously fudgy, chocolatey and nutty brownies. For a really nutty crunch try using Liberation Nuts’ ‘Give Me Strength’ a chunky mix of Fairtrade cashews, brazils, almonds, macadamias and roasted peanuts, paired with intense 70% Divine Dark Chocolate for a decadent dessert that’s Fairtrade too.