We have a new special guest blogger and this guy know a lot about the web of life and the impact that feeding our population has on it. It is partly because of him that I realise we have a moral duty to ask where our food comes from and how it gets to us. It is important not to waste one iota of the food we grow, so I love any recipe that helps.
So here is his first post.
We have an overactive curry leaf plant (Murraya koenigii) in our garden and we have been struggling to find uses for it apart from our own curries. It’s going so well that it has flowered a few times and has a crop of berries on it at the moment, which I’m trying to work out how to use to propagate some more.
A Sri Lankan friend told us how he uses them to make a nice snack and so we’ve been giving it a try.
- Two stems of curry leaves, removed from stems
- Two handfuls of unsalted, raw cashews
- Salt (to taste)
- Olive oil (a splash)
Basically, cut off a couple of stems full of leaves and then take them off the stem so you have the individual leaves separated. Put a splash of olive oil in a small frypan, get it hot and toss in the leaves, you’ll hear them crackle and spit as they crispen up. Chuck in a good whack of salt (how much depends on your own preference) and then add the raw, unsalted cashews. Turn down the heat so that the nuts don’t burn and then just keep them moving about in the pan until they roast up nicely.
Once you’re happy with the colour of the nuts (watch that they, nor the leaves, burn) then take them off the heat and either start munching on them as soon as they’re cool enough or let them totally cool … who am I kidding, as soon as these are done you’ll be tucking into them. The leaves are great as part of the snack too – salty, curry, crunchy goodness.
- see more of Bish’s posts here
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