Deviled Almonds Or Cashews Food

DEVILED NUTS

Steps:

• Heat oven to 300°F.
• Combine butter, Worcestershire sauce, salt, ground red pepper and cumin in medium bowl; mix well. Add nuts; toss until well coated.
• Place nuts into ungreased 13x9-inch baking pan. Bake 30 minutes, stirring every 10 minutes. Cool completely. Store in container with tight-fitting lid.

ALMOND DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks, mayonnaise, mustard, garlic salt and chopped almonds. , Stuff or pipe into egg whites. Garnish with whole almonds and parsley. Chill until ready to serve.

KALE, ROASTED CELERY ROOT, DEVILED EGGS AND SPICED ALMOND SALAD

Steps:

• For the garlic confit: Cut the tops off of the tip of the garlic heads, leaving the root ends intact. Add to a small saucepan and cover with the vegetable oil. Cook gently over medium-low heat until the oil is infused and the garlic is soft to the touch, about 45 minutes (it should not come to a simmer). Remove the garlic heads from the oil and allow to cool prior to removing the softened cloves. Squeeze out the cloves from their skins and mash slightly; set aside. Reserve the oil.
• For the deviled eggs: Lay the eggs flat in a saucepan and cover with water. Put the saucepan over medium-high heat and bring to a boil. Once at a boil, cover with a tight-fitting lid, turn the heat off and let the eggs sit for 12 minutes. Submerge or rinse in cold water until cooled.
• Peel the eggs, cut lengthwise and separate the yolks. Mash the yolks in a bowl with the melted butter, mayonnaise and mustard until smooth. Stir in the oil and season with salt and pepper. Put the filling into a piping bag, no tip needed. Season the egg white halves with salt and pepper and drizzle with some of the garlic oil. Refill the egg whites with the filling.
• For the spiced almonds: Preheat the oven to 250 degrees F.
• In a bowl, whisk the egg white until thick and frothy. Add the sugar, cayenne, 1/4 teaspoon salt and 1/4 teaspoon black pepper and stir to combine. Add the almonds and coat with the egg white mixture.
• Using a slotted spoon, transfer the nuts to a baking sheet. Bake until golden brown and crunchy, 15 to 20 minutes, stirring halfway. (Note: There will be way more spiced nuts than you need, but they hold up well in an airtight container.)
• For the roasted celery root: Raise the oven temperature to 400 degrees F.
• Toss the celery root with the coconut oil in a bowl and season with salt and pepper. Place on the outer perimeter of a baking sheet, which is where they will roast evenly, and roast until golden brown, about 20 minutes.
• For the creamy garlic vinaigrette: In a food processor, add the honey, garlic confit, mustard and egg yolks and pulse to combine. Add 1 1/2 teaspoons salt and 1 teaspoon pepper and pulse. Add the sherry vinegar and pulse to combine. Turn the speed to low and slowly drizzle in the oil. Turn off immediately after the last oil is combined. Taste and adjust the seasoning.
• Divide the kale into 4 parts. In a small bowl, place one-quarter of the kale and 1 tablespoon of the creamy garlic vinaigrette and toss to coat. Arrange on a plate, add 3 deviled egg halves, a small handful of spiced almonds and some roasted celery root. Repeat with the remaining ingredients to make 4 servings.
• Serve with the Spiced Biscuits and drizzle with another tablespoon of dressing.
• Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined.
• Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
• Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes.

KADJU BADUN ( SRI LANKAN DEVILED CASHEWS)

Steps:

• Combine the cashews, paprika, turmeric, salt and water together in a bowl and let stand for 1 hour.
• Heat the vegetable oil in a skillet and fry the cashews until they're browned evenly.
• Remove from the oil, drain on paper towels and let cool slightly.
• In a plastic zipper bag, combine the chili powder and garlic salt to taste; toss the nuts around in the mixture and serve.

SRI LANKAN DEVILLED CASHEWS

Steps:

• 1. Preheat the oven to 180°C.
• ​2. Place a large, oven proof dish over a medium high heat and add the Coconut Oil. Once hot, add the Mustard Seeds and the Sliced Shallot and fry for 2-3 minutes, until the Onions are starting to colour.
• ​3. Add the spices and Curry Leaves to the pan and cook off for 1 minute before adding the Cashew Nuts. Mix together to ensure the nuts are evenly covered with spice mix and then transfer to the oven.
• ​4. Roast in the oven for 15 minutes until the nuts are colder brown and the onions are crispy.
• ​5. Remove from the oven and squeeze over the lime juice. Mix together and allow to cool.
• ​6. Enjoy these devilled cashews as a snack or try topping on curries. These should keep for a few days when placed in a sealed container, not that you're likely to have any leftover!
• NOTE: We absolutely love roasted cashews, as they're not only delicious but seem to take one well the flavour we add to them. However, feel free to try this with other nuts like almonds, walnuts or hazelnuts.

DEVILED ALMONDS

Steps:

• pour boiling water over the almonds and let sit for a few minutes.
• drain a few at a time and pinch off the brown skins.
• dry the blanched almonds on a clean kitchen towel making sure that they are really dry.
• in a heavy frying pan heat 1 or 2 tbsp salad oil.
• the amount depends on the size of the pan but it really just needs to be a thin film just enough to prevent almonds from scorching.
• over medium heat fry the almonds until they are beginning to get golden brown.
• shake pan constantly to prevent sticking or stir with a fork. drain almonds on a paper towel, and while they are hot sprinkle with salt and cayenne pepper to taste. Serve hot.

DEVILED PECANS NEIMAN MARCUS

Steps:

• Mix the salt, celery salt, garlic salt and cayenne together in a bowl and set aside.
• Heat the oil in a heavy-bottomed saucepan over medium heat.
• When the oil is hot, add the nuts and cook for about 2 minutes, or until they begin to brown; it is important to keep shaking the pan while the nuts are cooking to avoid burning them.
• Drain the nuts on paper towels.
• Transfer the nuts to a bowl while still hot and sprinkle with the salt mixture.
• Mix thoroughly until the nuts are evenly coated.
• Let cool to room temperature.
• Makes about 4 cups.

DEVILLED ALMONDS

Steps:

• Heat oils in heavy based frypan.
• Add garlic, curry powder, nuts and sesame seeds.
• Heat, tossing frequently till almonds are golden brown.
• Then place in bowl and add other ingredients.
• Mix well to coat almonds.
• When cool store in airtight container.

DEVILED NUTS

Steps:

• Spread pecans in an ungreased roasting pan or 13x9-in. pan. Combine butter and remaining 5 ingredients; pour over pecans, stirring well.
• Bake at 325 for 20 minutes, stirring twice. Drain on paper towels; cool completely. Store in an airtight container.