cashews Archives - Liberation Nuts
Roast Half Chicken with Cashew Tarator and Celery

Roast Half Chicken with Cashew Tarator and Celery

This Roast Chicken with Cashew Tarator recipe was originally created by Renee Erickson and appears in Bon Appetit magazine. Photograph by Elizabeth Cecil.   “Chefs do crazy things with nuts. In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.”     Serves 2   Ingredients Spicy Walnuts 2 tablespoons unsalted butter ½ teaspoon kosher salt ¼ teaspoon cayenne pepper 1 large egg white ½ cup (packed) light brown sugar 2 cups walnut halves   Cashew Tarator 2 cups cashews 1 ¼-inch-thick slice white bread, torn 1 garlic clove, finely grated ¼ cup fresh lemon juice ½ teaspoon ground coriander ½ cup olive oil Kosher salt   Chicken And Assembly 2 tablespoons unsalted butter 1 tablespoon olive oil, plus more ½ 3½–4-pound chicken (backbone removed) Kosher salt 1 celery stalk, thinly sliced, plus ¼ cup celery leaves 1 tablespoon mixed unsalted, roasted seeds (such as pumpkin, sunflower, and/or hemp) 2 teaspoons fresh lemon juice     Method   Spicy Walnuts Preheat oven to 300°. Melt butter in a small skillet over medium, remove from heat, and mix in salt and cayenne. Whisk egg white in a medium bowl until soft peaks form; stir in brown sugar. Add seasoned butter and walnuts and fold to coat nuts. Spread nuts out on a parchment–lined rimmed baking sheet; bake, tossing every 10 minutes or so, until mixture is dry and nuts are toasted, 25–30 minutes. Let cool. Do Ahead: Walnuts can be made 5 days ahead. Store airtight at room temperature.   Cashew Tarator Increase oven temperature to 350°. Toast cashews...
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....