Tag Archives: cashew nuts

Spiced Granola

image

Gluten free breakfast cereals here in Australia can cost an arm and a leg and quite frankly, many taste similar to cardboard so we spent last weekend experimenting with granola.

This recipe was a clear winner, made with ingredients I always have to hand and converting my eldest, six slices of toast gluten eating son to gluten free cereal was an added bonus!

Makes enough to fill a 2.8l airtight box.

Ingredients

280g honey

70g coconut oil

2-3 tablespoons vanilla extract

120g gluten free rice puffs

150g flaked almonds

50g LSA

60g pumpkin kernals

50g raw cashew nut, very roughly chopped

80g sultanas

100g desiccated coconut

1 tablespoon cinnamon

Method

Preheat the oven to 180 degrees centigrade and line two baking sheets with baking parchment.

In a pan, combine the honey, coconut oil and vanilla, bring gently up to the boil and allow to simmer for three minutes.

Combine all of the other ingredients in a large bowl, once the honey mixture has cooked for three minutes, pour it over the dry ingredients and stir very well.

Spoon the granola onto the two prepared sheets, spread out as much as you can.

Pop the sheets into the preheated oven and bake for 10-15 minutes, keeping a close eye on them in case they burn.

Once golden, remove from the oven and allow to cool on the trays.

Break the granola by hand into small pieces and store in an airtight container.

 

 

Advertisements

Slow Roast Chicken with Cashew and Yoghurt Sauce

image

We regularly have this chicken dish as part of an Indian inspired meal, I like to serve it with black dhal and broccoli or broccolini cooked with whole spices.

Leftovers are fantastic stuffed in pitta bread and sliced through a green salad.

Don’t throw the bones out! They make a fantastic stock with a hint of spice, ideal for curried parsnip and carrot soup.

Ingredients

2 whole chickens, around 1.6kgs each

2 lemons, juiced

500mls natural yoghurt

100g raw cashew nuts

2 medium onions, chopped

6 cloves garlic, peeled and chopped

60g fresh ginger, peeled and chopped

1 teaspoon cayenne powder

1 teaspoon Kashmiri chilli powder

2 tablespoons garam masala

Method

Combine all the ingredients except the chicken in a food processor and process to form a thick paste.

Take each chicken and score the breast 3-4 times and the thighs 2-3 times. Place in a roasting tin.

Pour the paste over and ensure the outside and cavity of the bird have been covered.

Allow to sit in the fridge for 4-24 hours.

Preheat the oven to 160degrees Centigrade.

Take a large piece of baking parchment, big enough to cover both chooks and to be tucked in at the sides.

Scrunch up the baking parchment under running water and then stretch back out over the chickens, tucking in the ends.

Cover with a large piece of tin foil, ensure there is a complete seal around the tin.

Bake in the oven for 3 hours.

Turn the oven up to 180 degrees Centigrade.

Remove the foil and paper, baste the chickens with the pan juice, return to the oven.

Bake for a further hour, basting regularly.

Remove from the oven and allow to sit, covered,  for 15-20mins.

Serve warm or at room temperature. I like to take all the meat off the bones and chop it roughly with the pan juices poured over the top.