Post by marlaoh on Jul 17, 2003 8:42:19 GMT -6
Crunchy Cashews with Anise,Salt & Pepper
3 cups raw cashews
3 cups water
1 1/2 cups vegetable or peanut oil
1 small piece of star anise, more if needed
3 tablespoons Tellicherry peppercorns
2 to 3 tablespoons kosher salt
In a large bowl, cover nuts with water and soak for 2 minutes, then drain thoroughly.
Heat oil in a wok over high heat.
Working in batches, fry nuts until golden, only a minute or two.
Drain thoroughly on paper towels.
Repeat until all of the nuts are browned.
In the bowl of a nut grinder, combine a small piece of star anise with the peppercorns.
Pulse until finely grounded.
Place nuts in a bowl and toss with pepper mixture and lavish amounts of salt.
When nuts are cooled, taste and adjust seasonings.
Store in a tin with a tight fitting lid. These will keep for up to two weeks.
3 cups raw cashews
3 cups water
1 1/2 cups vegetable or peanut oil
1 small piece of star anise, more if needed
3 tablespoons Tellicherry peppercorns
2 to 3 tablespoons kosher salt
In a large bowl, cover nuts with water and soak for 2 minutes, then drain thoroughly.
Heat oil in a wok over high heat.
Working in batches, fry nuts until golden, only a minute or two.
Drain thoroughly on paper towels.
Repeat until all of the nuts are browned.
In the bowl of a nut grinder, combine a small piece of star anise with the peppercorns.
Pulse until finely grounded.
Place nuts in a bowl and toss with pepper mixture and lavish amounts of salt.
When nuts are cooled, taste and adjust seasonings.
Store in a tin with a tight fitting lid. These will keep for up to two weeks.