CHILI-LIME CASHEWS
It's a bright idea to add citrus to the classic party pairing of cool drinks, such as our Orange-Rum Punch, and crunchy nuts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a medium bowl, using the back of a wooden spoon, grind salt with lime zest. Add dark-brown sugar, red-pepper flakes, and egg white and whisk together until frothy. Add cashews and toss to coat.
- Spread cashew mixture in a single layer onto a parchment-lined rimmed baking sheet. Bake until golden, 20 minutes. Let cool completely.
Nutrition Facts : Calories 311 g, Fat 24 g, Fiber 1 g, Protein 8 g
FRIED CASHEWS WITH LIME ZEST AND CHILE
This is my take on a popular bar snack in Thailand: freshly fried cashews tossed with salt, chiles, scallions, and lime zest. Simple but so good with a beer.
Provided by Pepper Teigen
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
- When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it's best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
- Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.
CHICKEN LIME AND CASHEW NUT STIR-FRY
Great flavors and textures in this yummy, Asian stir-fry recipe. Vary the chilli heat according to your preference.
Provided by Daydream
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook the noodles as per the instructions on the packet, drain and set aside.
- Heat a large wok to a high heat.
- Add a little of the vegetable oil to the wok, and when it is hot, stir-fry the chicken in batches until sealed and half-cooked.
- Return all the chicken to the wok, add the honey, and continue cooking until the chicken is fully cooked and a rich golden colour.
- Add a little water to the wok, as necessary, just to prevent the chicken and honey from sticking.
- Remove the chicken and honey mixture from the wok and set aside while you cook the remainder of the dish.
- Heat the remaining vegetable oil in the wok and saute the ginger, garlic, coriander roots and chilli for about a minute.
- Add the vegetables and stir-fry over high heat until just tender.
- Add the pre-cooked noodles and saute for a minute or so before returning the chicken to the pan.
- Add the soy sauces, sesame oil, the lime zest and juice.
- Heat through and correct the seasoning, adding a little more honey if desired.
- Finally, stir through the fresh coriander.
- Serve with a scattering of cashews over the top.
Nutrition Facts : Calories 734.9, Fat 40.7, SaturatedFat 8.9, Cholesterol 143.3, Sodium 844, Carbohydrate 60.5, Fiber 6, Sugar 11.1, Protein 34.9
CASHEW, CHILLI & LIME-CRUSTED FISH
The full-flavoured crust gives a hint of heat to this Indian-style meal
Provided by Anjum Anand
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.
- Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.
Nutrition Facts : Calories 356 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.24 milligram of sodium
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